A sweet merger of banana bread and crumb cake.
I think we may have our first teething baby over here, so I’ll make this quick. We’ll be heading to bed early tonight in case we are in for midnight snuggles from a seven-month-old who is joining the world of biters. The mere thought of a late-night wake-up has me thinking back to our earliest days of parenthood when the saving grace in the morning was always coffee and breakfast. Banana Bread Crumb Cake is good for sleep-deprived new parents. Also great with a cup of tea in the afternoon. I would definitely like to see first thing in the morning.
This recipe is where banana bread meets coffee cake and it is a pretty sweet match.
This cake is slightly sweet with a hint of cinnamon. I used buttermilk in the banana bread instead of milk which is an adaptation from my favorite banana bread of all time – it gives the bread a bit of tang and helps it to stay tender and delicious for days in the fridge.
In the mood for something more decadent with lots of great banana bread flavor? Make this Banana Bread Bundt Cake with Chocolate.
Banana Bread Crumb Cake
Ingredients
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 3 ripe bananas
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup buttermilk (see note)
For the Crumb:
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 2 cups flour
For the Glaze:
- 1 cup powdered sugar
- 1-2 Tbsp milk
Instructions
- Preheat oven to 350° F. Grease a 9x13 baking dish or 9-inch springform pan.
- In a medium bowl whisk together flour, baking powder and salt. In another bowl, mash bananas until smooth. To the bananas, add the butter and beat until well combined. Add sugar, eggs, and vanilla and mix well. Alternate adding a third of the flour mixture and a third of the buttermilk, mixing after each addition until just combined.
- To make the crumb, cut all ingredients together with a fork or pastry cutter until a coarse crumb forms. Pour half of the batter into the prepared pan. Top with half of the crumb. Cover with the remaining batter and top with remaining crumb. Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
- Allow the cake to cool at room temperature for 10 minutes. Whisk together the powdered sugar and milk and drizzle on top.
Notes
Don't have buttermilk? I rarely do either, so I replace the 2 cups buttermilk with 1.5 cups skim milk + 1 Tablespoon white vinegar + ½ cup plain yogurt. (The yogurt and the vinegar give the milk substance and mimic the sour flavor of the buttermilk - it works great!)
It’s beginning to look a lot like Christmas. (Inside. Outside it’s still 90 degrees and sunny.) 
Oh my gosh! I’ve had banana bread and I’ve had crumb cake, but never the two put together before. You have my full attention with this cake. I will have to make it, and soon!!!
Sweet as Sugar Cookies recently posted..Triple Peanut Butter Cookies – SRC
What a great idea – to combine banana bread with coffee cake! Brilliant! And your photos are phenomenal. Thanks for making all of us hungry 😉
Jane, The Heritage Cook recently posted..Upside Down Cherry-Topped Black Forest Cakes (Gluten-Free) SRC
Oh MY does that ever sound delicious! 😀 What a fantastic combination! GREAT choice for the SRC! 😀
Thank you so much Jessie. Sounds yummy. Have a wonderful day and week.
This looks so yummy!! The perfect way to start off the morning. 🙂
Sara recently posted..Secret Recipe Club: Winter Abundance Bowl
This crumb cake looks wonderful! That glaze … gets me every time! Hope you aren’t in for too many sleepless nights! 🙂
Ashley recently posted..Cranberry Bliss Cinnamon Rolls
Stunning looking cake and stunning looking photos. Also a big fan of your Christmas tree at the bottom! 🙂
Leigh recently posted..Secret Recipe Club – December !
2 great things (!)
francesca recently posted..Breakfast Borek, for 2
Great, Moist, tasty, delicious banana bread. This recipe will be a regular in our house. Thank you so much for posting the recipe.
So glad you liked it Maria!