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Banana Crumble Cake Recipe

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4.1 from 2 reviews

This Banana Crumble Cake is a moist and flavorful dessert featuring ripe bananas and a sweet crumb topping with warm spices. Layers of tender banana cake alternate with crunchy cinnamon-nutmeg crumble, finished with a creamy cream cheese glaze. Perfect for gatherings or an indulgent treat, this cake serves 24 and keeps its texture best when enjoyed within the first day.

Ingredients

Cake Batter

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 very ripe bananas
  • 1/2 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

Crumb Topping

  • 1/2 cup cold butter, cubed (1 stick)
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Glaze

  • 3 ounces cream cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • Splash of vanilla extract

Instructions

  1. Preheat and prepare dry ingredients. Preheat oven to 350°F (175°C) and grease a 9x13 inch pan. In a small bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients evenly.
  2. Mash bananas and combine wet ingredients. In a large bowl, mash the ripe bananas thoroughly. Beat in the room temperature butter until mixed, noting the mixture may look slightly separated, which is normal. Add the granulated sugar, eggs, and vanilla extract, then beat until fully combined.
  3. Add flour and milk alternately. Stir the flour mixture and milk into the banana mixture alternately, starting and ending with the milk, to create a smooth batter. Set aside once incorporated.
  4. Prepare crumb topping. In a separate bowl, combine the cold cubed butter, light brown sugar, flour, cinnamon, and nutmeg. Using a pastry cutter or forks, cut the butter into the mixture until pea-sized crumbs form, creating the crumb topping.
  5. Assemble the cake layers. Pour half of the batter into the greased pan, then evenly sprinkle half of the crumb topping over it. Pour the remaining batter on top followed by the rest of the crumb topping to layer the cake properly.
  6. Bake the cake. Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
  7. Cool and prepare glaze. Remove the cake from the oven and allow it to cool for about 10 minutes. Meanwhile, whisk together the cream cheese, powdered sugar, milk, and vanilla extract in a measuring cup until smooth to prepare the glaze.
  8. Drizzle glaze and serve. Drizzle the cream cheese glaze evenly over the warm cake. Serve warm or at room temperature. Store leftovers in a covered container for up to 3 days, noting the crumble topping will lose its crunch after the first day.

Notes

  • Use very ripe bananas for maximum flavor and moisture in the cake.
  • Butter should be at room temperature for the batter and cold for the crumb topping.
  • The crumble topping is best enjoyed on the first day to maintain its crisp texture.
  • Allow the cake to cool slightly before glazing to prevent melting the glaze.
  • This cake can be stored at room temperature in an airtight container for up to 3 days.

Find it online: https://cookedbygrace.com/banana-crumble-cake-recipe/