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+ servings

Banana Crumb Cake

Full of banana and streusel this Banana Crumb Cake is one of the best cakes for breakfast, dessert or anytime your cake craving is calling!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 16
Calories: 577kcal



  • 2 cups flour
  • 3 Tbs baking powder
  • 1 tsp salt
  • 3 ripe bananas
  • 1/2 cup (1 sticbutter room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk

Crumb Filling and Topping:

  • 1 cup (2 stickcold butter cubed
  • 2 cups light brown sugar
  • 2 cups sugar


  • 1 cup powdered sugar
  • 1-2 Tbs milk


  • Pre-heat oven to 350. In medium bowl whisk together the flour, baking powder and salt, set aside. In large bowl mash bananas until they become liquidy. Mix in butter, both sugars, eggs and vanilla. Slowly mix in the milk and your flour mixture and stir until just combined.
  • To make the crumb topping/filling mix together all ingredients and blend with a pastry blender or forks until crumbly.
  • Spray a 9×13 in pan with cooking spray. Add a little less than half your batter to the bottom of the pan. Sprinkle with about 1/3 of your crumb mix. Pour remaining batter over and sprinkle with remaining crumbs. I usually have some left over.
  • Bake for 50-60 minutes. If center is still a little jiggly, keep baking and check every 5 minutes with a toothpick to see if center has set. The baking times vary on the oven. Mine has taken longer to cook before so don’t get worried if it’s not done at the 60 minute mark, it will get there! Remove from oven and let cool.
  • To make your glaze, mix together the powdered sugar and milk, adding more milk for desired consistency. Once cake is cooled, drizzle glaze over top and serve!


Calories: 577kcal | Carbohydrates: 103g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 323mg | Potassium: 391mg | Fiber: 1g | Sugar: 88g | Vitamin A: 600IU | Vitamin C: 1.9mg | Calcium: 150mg | Iron: 1.3mg