Banana Crumb Cake

Meet the more sophisticated relative of banana bread. This Banana Crumb Cake is a moist banana cake with a cinnamon sugar filling and a crunchy walnut oat crumble topping.

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping.

Tired of making the same old banana bread every time you have overripe bananas?

Here’s a new spin on banana bread! This banana crumb cake is a cross between banana bread and coffee cake. 

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping.

It’s soft, moist, and such a pleasure to eat. Best of all, this banana crumb cake is suitable to enjoy anytime of day, from breakfast to midnight snack!

This cake relies on the sweetness of overripe bananas for flavor. As such, it is vital to use bananas past their prime. Use the kind of bananas that are too soft to peel and eat as is.

Ripe bananas used for baking should be spotty.

Use ripe bananas for baking

When it comes to baked goods, the riper the banana, the better!

Ripe bananas are soft and speckled with dark brown spots. I like to wait until the bananas look like the ones photographed above.

At this point, the ripe bananas are easy to mash into a puree simply using a fork.

From banana bread to banana layer cake and banana jackfruit muffins, ripe bananas add the perfect amount of moisture and sweetness to baked treats. 

How to Ripen Bananas

Let firm green or yellow bananas sit at room temperature for several days. The bananas should be ready by day 4 or 5.

To quicken the ripening process, place firm yellow bananas in a brown paper bag with an apple. After a day or two, the bananas should be ready.

Apples naturally produce ethylene, a gas that promotes ripening. This works on several fruits such as bananas, avocados, and peaches.

 

Banana crumb cake baked in a tube pan. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Finished with maple glaze icing.

Essential Equipment and Tools:

Banana Crumb Cake Components:

  • Banana Cake
  • Cinnamon Sugar Filling
  • Walnut Oat Crumble
  • Maple Glaze Icing 

Banana Cake

The banana cake is a cross between a coffee cake and banana bread. It has a soft and moist crumb.

The batter can be mixed together by hand. However, I suggest using an electric hand mixer for ease.

Cinnamon Sugar Filling

This is your standard cinnamon sugar mixture. I used a combination of dark brown sugar, granulated sugar, and ground cinnamon.

Feel free to add additional spice such as ground nutmeg, cloves, or allspice, if desired.

Banana cake batter topped with with walnut oat crumble. Banana crumb cake baked in tube pan.

Walnut Oat Crumble

This is my go-to streusel crumb topping. I slightly adjusted the sugar amount to account for the extra sweetness of the ripe bananas.

Otherwise, the crumb topping is the same one used for this blueberry walnut streusel cake

It is a crumby mixture of walnuts, rolled oats, sugar, cinnamon, and butter. The mixture is quickly pulsed together in a food processor.

It’s a great topping for your favorite muffins! The crumb topping may be baked as it and used to garnish yogurt and oatmeal, as well. 

Maple Glaze Icing

The glaze is optional. It is a simple mixture of powdered sugar, maple syrup, and milk. 

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping.

Notes on Cooling Banana Cake

The banana crumb cake is very fragile while hot.

Allow the cake to cool in the pan for about 15 minutes. Run a mini offset spatula along the perimeter of the cake to loosen from the tube pan. Then, lift the center to remove cake from mold.

Cool cake to room temperature on a wire rack. This will take anywhere from 30- 90 minutes. Once cake is cool to the touch, you may carefully unmold cake.

For easier unmolding, I suggest lining the tube pan bottom with parchment paper.

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping.

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping.

Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Banana Crumb Cake. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Finished with maple glaze icing.

For the finishing touch, the cooled banana crumb cake is topped with maple glaze icing. The icing adds an additional layer of flavor, but also helps to secure the crumb topping in place.

Upon slicing into the cake, you will see the hidden cinnamon sugar filling layer. 

Banana Crumb Cake Slice. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Finished with maple glaze icing.

Taste and Texture

Contrary to most baked goods, this banana crumb cake actually tastes better the following day after baking!

Allow the cake to completely cool to room temperature before slicing into. Otherwise, the interior of the cake will be a bit gummy. A cooled cake has regained its structure and is easier to cut into clean slices. 

This cake is best served with coffee, tea, or a tall glass of milk. Much of the cake’s sweetness comes from the ripe bananas. As such, it is very important to use RIPE BANANAS!

Banana Crumb Cake Slice. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Finished with maple glaze icing.

Storage and Leftovers:

Allow cake to completely cool to room temperature before storing. Unglazed cake can be covered tightly with plastic wrap until ready to serve.

Glazed cakes should be stored in an airtight container at room temperature. This banana cake can be held at room temperature for up to 3 days. For longer storage, keep in the fridge for up to 5 days. 

Enjoy sliced banana cake chilled, at room temperature, or warmed up. 

Banana Crumb Cake

Meet the more sophisticated relative of banana bread. This Banana Crumb Cake is a moist banana cake with a cinnamon sugar filling and a crunchy walnut oat crumble topping.

Servings 12 slices
Author Maryanne Cabrera

Ingredients

Crumble Topping:

  • 1/2 cup (65 g) walnuts, lightly toasted*
  • 1/4 cup (50 g ) dark brown sugar, packed
  • 1/4 cup (30 g ) old fashioned oats (rolled oats)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 Tablespoon (28 g) unsalted butter, cold

Filling:

  • 3 Tablespoon (38 g) dark brown sugar, packed
  • 3 Tablespoon (38 g) granulated sugar
  • 1/2 teaspoon ground cinnamon

Banana Cake:

  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup (170 g) unsalted butter, softened, room temp
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temp
  • 2 teaspoon (10 g) vanilla paste
  • 1 cup + 2 Tbsp (260 g) mashed ripe banana (3 small bananas or 2 medium bananas)
  • 3 Tablespoon (45 g) sour cream, room temp

Maple Glaze Icing:

  • 1 cup (113g ) confectioners sugar (powdered sugar), unsifted
  • 1 Tablespoon dark maple syrup
  • 1 Tablespoon milk, or more depending on desired consistency
  • pinch kosher salt

Instructions

Crumble Topping:

  1. Place walnuts, brown sugar, oats, cinnamon, and salt in a food processor. Quickly pulse 3 to 5 times until walnuts are coarsely chopped. Add cold cubed butter. Pulse another 3 to 5 times until mixture is crumbly. Set aside.

Filling:

  1. In a small bowl, whisk together brown sugar, sugar, and cinnamon. Set aside.

Banana Cake:

  1. Preheat oven to 350°F. Butter and flour 9-inch tube pan with removable bottom. Tap out any excess flour. For easier unmolding, line bottom of tube pan with parchment paper. Set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and cinnamon. Set aside.

  3. In a large bowl, cream together butter and sugar until smooth. Add eggs and vanilla. Mix until incorporated. Add mashed bananas. Mix until combined. (Batter may look curdled.)

  4. Add half of dry mixture. Mix on low speed until batter starts to form. Scrape down sides of the bowl as needed to ensure thorough mixing. Mix in sour cream. Follow with remaining half of dry mixture. Mix until just combined and there are no longer any dry streaks of flour.

Assembly:

  1. Add half of cake batter to prepared tube pan. Spread into an even layer. Sprinkle cinnamon sugar filling over cake batter. Top with remaining half of cake batter. Spread into an even layer. Sprinkle crumble topping over cake batter.

  2. Bake for 50-60 minutes until crumble topping is golden brown and toothpick inserted in center of cake comes out clean. Allow cake to cool in tube pan for 15-20 minutes. Run mini offset spatula along perimeter of cake to loosen from tube pan. Unmold cake and transfer to wire rack. Cool to room temperature (30-90 minutes). Unmold cake from tube pan bottom.

  3. Dust with powdered sugar before serving, or drizzle maple glaze icing on top.

Maple Glaze Icing:

  1. In a small bowl, combine confectioners sugar, maple syrup, milk, and salt. Stir until smooth. If glaze is too thick, add another milk 1 teaspoon at a time until desired consistency is achieved.

  2. Drizzle glaze over room temperature banana crumb cake. Allow icing to set, or enjoy immediately.

Recipe Notes

Toasting Walnuts: Place walnuts on a parchment lined baking sheet. Bake for 7-9 minutes in a preheated 350 degree F oven until lightly toasted. Rotate pan midway through baking to ensure even toasting. Allow walnuts to cool before adding with other ingredients. 

Banana Crumb Cake Slice. Moist banana cake with cinnamon sugar filling topped with walnut oat crumble topping. Finished with maple glaze icing.

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Comments

Lisa

Can I do this is a square pan or a standard Bundt?

    Maryanne Cabrera

    You can bake it in a 9-inch square pan or a 9×13-inch baking dish. I don’t suggest using a standard bundt pan because it will be difficult to unmold.

Madiana

How should I adjust cooking time for cupcakes?

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