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The Boat Shed Kitchen

Moist & Crumbly Banana Crumb Cake

This moist banana crumb cake features a fluffy banana base and buttery cinnamon-sugar crumbs layered throughout. It’s the perfect morning pick-me-up or afternoon treat, especially with a hot cup of coffee or tea.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Calories: 290
Ingredients Method Notes

Ingredients
  

Crumb Layers
  • ½ cup cold unsalted butter cubed
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
Cake
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 ripe bananas mashed
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond milk or dairy milk or buttermilk
Optional Glaze
  • 1 cup powdered sugar
  • 1 –2 tablespoons almond milk

Method
 

  1. Preheat oven to 350ºF and grease a 9×13" baking dish.
  2. Make the crumb topping: Combine butter, flour, sugars, and cinnamon until crumbly. Set aside.
  3. In a separate bowl, whisk flour, baking powder, cinnamon, and salt.
  4. In a mixer, beat butter until creamy.
  5. Add sugar, eggs, vanilla, and mashed bananas. Mix gently.
  6. On low speed, alternate adding dry ingredients and milk.
  7. See full steps with tips & photos → https://theboatshedcafe.com/moist-and-crumbly-banana-crumb-cake-recipe/

Notes

• Use bananas that are spotty and very ripe—they bring the most flavor and moisture.
• If you prefer less sweetness, reduce the granulated sugar in the cake to ¾ cup.
• The glaze is optional but adds a lovely finishing touch.