Banana Crumb Cake is a moist banana cake topped with an extra thick layer of streusel topping, almost as thick as the cake itself! Also known as Streuselkuchen, a crumb cake is a specific type of coffee cake, sometimes used interchangeably. But, the focus is on the delicious buttery, crumb topping, which I will not complain about! This recipe all starts with the perfect Crumb Cake, which you will also want to check out, but with added mashed bananas.

Banana Crumb Cake on a cutting board on a white table from overhead with some pieces cut and a banana on the side.

Ingredients & Substitutions

Butter: Unsalted butter, which gives you more control over the amount of salt in a recipe, is used in both the crumb topping and cake. If using salted butter, you may want to lessen the salt.

Sugar: You will use both granulated and light brown sugar in the crumb topping; you just need granulated sugar for the cake.

Flour: Cake flour is used in both the crumb topping and the cake. It results in such a tender crumb in the cake. When the cake was tested with all-purpose flour, it was not the soft texture we were going for, so I would not recommend substituting it. If you don’t have any cake flour at home, it’s easy to make some for this recipe.

Buttermilk: Adding room-temperature buttermilk to the cake batter results in a moist, tender, flavorful cake.

Eggs: Be sure the eggs are at room temperature before starting the recipe. You will need two large eggs for the cake. Use one whole egg and just the yolk of the second egg.

Bananas: This is a delicious way to use up ripe bananas! You will need about a cup of mashed bananas, which is about 2 medium bananas.

Adding the crumb to a banana crumb cake batter in a foil lined pan.

Why Line The Pan With Aluminum Foil? (Can I Use Parchment Paper?)

It is important to line the pan with aluminum foil rather than parchment paper. We tested the cake using both. When the cake was baked in the aluminum foil-lined pan, it reflected more heat. This results in a perfectly browned and crispy crumb topping. When the cake was made in the parchment paper-lined dish, the texture was different and the topping did not brown and crisp up as well.

Dusting the top of a Banana Crumb Cake with confectioners sugar.

How To Serve Banana Crumb Cake

Banana Crumb Cake is a delicious treat that be enjoyed on its own or with optional pairings like these:

CLose up of a piece of Banana Crumb Cake surrounded by more.

How To Store Banana Crumb Cake

Enjoy the banana crumb cake within a couple of days after baking if possible. To store crumb cake, keep it at room temperature, and covered. For slightly longer storage, you could refrigerate the cake. However, refrigeration is not recommended because it could dry out the cake.

Pieces of Banana Crumb Cake stacked showing cake and crumb layers.

Can I Freeze Banana Crumb Cake?

Yes, for longer storage, freeze Banana Crumb Cake. To freeze the cake, first, let it cool completely after it has baked. Next, wrap the cake securely in plastic wrap. I like to add another layer of aluminum foil for added protection. Store it in a freezer-safe sealable bag or container. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to enjoy, let it thaw in the refrigerator overnight.

Banana Crumb Cake on a cutting board from overhead.

Banana Crumb Cake

Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Banana Crumb Cake is a moist banana cake topped with an extra thick layer of streusel topping, almost as thick as the cake itself! Also known as Streuselkuchen, a crumb cake is a specific type of coffee cake, sometimes used interchangeably. But, the focus is on the delicious buttery, crumb topping, which I will not complain about!


Crumb Topping


  • 1 ¼ cups (142 g) cake flour
  • ½ cup (100 g) granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 6 tablespoons unsalted butter cut into 1-inch pieces, room temperature
  • ¼ cup (61 g) buttermilk room temperature
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed (about 1 cup)


  • Preheat the oven to 325°F. Line an 8×8-inch baking dish with aluminum foil, including up the sides, leaving extra hanging over the edges. Spray with nonstick cooking spray. Set aside.


  • In a medium bowl, add butter, sugars, cinnamon, nutmeg, and salt. Stir to combine. Add the flour and stir until the mixture is completely combined. Be careful not to overmix.


  • To the bowl of a stand mixer fitted with a paddle attachment on low speed, add flour, sugar, salt, and baking soda. Mix to combine. Add butter pieces one at a time, mixing until there are no visible butter pieces and it has a very fine crumb, about 1 minute.
  • Add buttermilk, egg, egg yolk, vanilla, and mashed bananas. Beat on medium speed until light and fluffy, about 1 minute, scraping the bowl as needed.
  • Pour the batter evenly into the prepared pan, spreading with a spatula if needed.
  • Using your hands or a fork, break up the topping into pieces. Spread the topping in an even layer on top of the banana batter.
  • Bake for 40-45 minutes, or until crumbs are golden, and a toothpick inserted into the center of the cake comes out with a few crumbs but no wet batter.
  • Let the cake cool in the pan on a wire rack for 30 minutes. Then, using the excess aluminum foil, lift the cake out of the pan to continue cooling.
  • Dust with confectioners’ sugar just before serving.


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What the Test Kitchen had to say about this recipe:


This was amazing! The banana cake was so soft and moist, and the flavor was out of this world. And the crumb topping? Just perfect. It added the perfect amount of sweetness and texture. I could eat this cake every day!


A thick streusel topping AND a banana cake?!?! I am in dessert heaven with this one. Perfect dessert for me!


Tons of banana flavor in this moist, tender crumb cake!


Wow. This crumb cake is so tender! The banana flavor shines through beautifully. I really enjoy the texture of the crumb on top!


if you like bananas, you'll love this cake! Such a good combination with cinnamon flavor in the crumble!


This is to die for. Super delicious crumb topping and a deep banana flavor. I can also taste just a hint of tang from the buttermilk. I just love this!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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