Breakfast just got a whole lot more exciting with this Banana Crumb Cake! Packed with mashed bananas and topped with a generous crumb layer, it’s the perfect way to kickstart your day. But let’s be honest—serving it for dessert is just as amazing!
INGREDIENTS
- 1/2 cup softened butter
- 1 cup sugar
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 2 large eggs
- 1 tsp vanilla
- 2 tbsp sour cream
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
Crumb Mixture
- 1/2 cup softened butter
- 1 cup brown sugar
- 1 cup flour
- 3/4 tsp cinnamon
INSTRUCTIONS
- Preheat the oven to 350°F and lightly spray a 9×13 pan with non-stick spray. Set aside.
- In a bowl, beat together softened butter and sugar until well combined (you can use a hand mixer, stand mixer, or mix by hand).
- Add mashed bananas, eggs, vanilla, and sour cream, and mix until smooth.
- Stir in flour, baking powder, and salt until just combined—don’t overmix. Pour the batter into the prepared 9×13 pan.
- For the crumb topping, combine all ingredients in a small bowl. Use a fork to mix until it forms small crumbs—be careful not to overwork, or it will turn into a paste.
- Evenly sprinkle the crumb mixture over the banana bread batter, making sure it’s a thick layer.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs or is clean.
- Serve warm or cool, and store at room temperature for up to 3 days.
NOTES
- This recipe makes 12 large pieces of crumb cake.
- You can make it ahead and freeze it for up to 3 months.
- For extra flavor and texture, try adding 1/4 cup of chopped pecans to the crumb mixture.
