It’s that time again when I have leftover bananas that’s overly ripe and no one here will touch them. They’re at the point where they won’t last another day. When I peeled it, half of it fell off —that’s how overly ripe it was. To be honest, I prefer banana cakes, bread, muffins, etc. over the actual bananas. If you make this you’ll see why I prefer to bake with them. This will also be a great addition to your Easter brunch, if you’re hosting one. Happy Friday!
Ingredients:
Crumb Topping:
- 6 tablespoons of all-purpose flour
- 6 tablespoons of dark muscovado sugar
- 3 tablespoons of unsalted butter, softened
- 1/4 teaspoon of ground cinnamon (I used Vietnamese cinnamon)
Cake:
- 2 cups of cake flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 2 medium bananas, mashed
- 3 tablespoons of buttermilk
- 2 teaspoons of vanilla extract
- 1/2 cup (1 stick) of unsalted butter, softened
- 3/4 cup of granulated sugar
- 1 egg
Preparation:
For the topping: In a medium bowl combine flour, muscovado sugar, butter and ground cinnamon. Use your fingers to mix until you have a crumbly mixture; set aside.
Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan with non-stick baking spray. Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
In a large bowl mix together flour, baking powder, salt and baking soda; set aside. In another bowl stir together mashed bananas, buttermilk and vanilla extract; set aside.
Using a stand or electric mixer (or mix by hand) cream butter and sugar until fluffy. Add egg and continue to beat until combined, scraping down the sides of the bowl. Add in the banana mixture and beat until well incorporated. Slowly add in the flour mixture and mix until just moistened. Pour batter into the prepared pan and smooth the surface with a spatula. Sprinkle the crumb topping evenly over the batter.
Bake for 48-50 minutes or until toothpick/tester inserted into the center comes out clean. Let the crumb cake cool in the pan on the cooling rack completely before serving.
Adapted from The Galley Gourmet
uni homemaker 
Look so yummy 🙂
Thank you!
I’m sure I won’t leave any “crumbs” on my plate when done. 😀 Another tasty treat by a very talented friend! Happy Easter!
You’re so sweet, hanks hon! Happy Easter to you guys too. 🙂
This looks great! I definitely prefer banana bread/cake to actual bananas, too. 🙂 Do you think it’d work just as well with all-purpose flour as with cake flour?
I’ve never used this exact recipe with AP flour so I can’t tell you if it’ll work well. If you can get your hands on cake flour, that would be best as it has less gluten and will give you a less chewy texture. If you do make it with AP flour, keep me posted on the results. 🙂
Will do, thanks! 🙂
i love muscovado sugar. it must make a wonderful tasting topping!
The problem with bananas is that they taste horrible when they’re not ripe, but then when they are ripe you only get a short amount of time before they start getting mushy. And if you buy bananas in bunches then you pretty much have to eat bananas every day once they’re ripe. That’s just, bananas!
Sure is! But still, I love baking with them. 🙂
Great Always Anne….to take a look to your lovely sweet!!!
Thank you Massi! 🙂
Always love that you use dark muscovado sugar!
Thanks Johnny!
Wow =) I can’t wait now til the bananas go a tad over ripen so we can try out this delightful looking recipe.
I got a couple more banana recipes I’ll be sharing next week. Hope you’ll enjoy this cake as much as I have, if you do give it a try. 🙂
Hello, dear Anne! Your post made me so nod in agreement and made me giggle — I literally have two terribly ripe bananas sitting a few feet away from me as we speak (I think we’re actually a bit scared of them) — this recipe looks perfectly delicious and just the thing for the impending situation at hand 😉 Thanks so much for sharing, dear one, and happy Friday to you =) BIG hugs xo =)
Christina! So lovely to hear from you my dear. 🙂 I hope you had a fabulous time at Cabo –welcome home! Thank you for taking the time to comment. Have a great rest of the weekend! BIG hugs to you. 🙂 xo
I’m a sucker for banana bread in any form, as the resulting cake is always so moist. Adding a crumbly streusel topping is a great idea.
Thank you so much Angelica! 🙂
i love this so much..
How lovely!!
Thank you! 🙂
Why haven’t I thought of putting streusel on banana cake? Seeing I have a love affair with banana cakes. This might be the beginning of something beautiful. Thanks for the idea!
Streusel toppings make any cake or muffins that much better! Enjoy!
I prefer banana cake to bananas too although I could probably say that about most fruits 😉 Looks gorgeous and I love your predilection for eating cake for breakfast/brunch!
Thanks Claire and Happy Easter! 🙂 xo
Hmm. Most excellent! I have a wonderful banana bread recipe I make all the time, but I am ready for a change up. Will make this today!
Thank you! I hope you’ll enjoy it as much as I have. Thanks for stopping by.
Bananas do make the best desserts, don’t they! Your crumb cake is dressed up looks so appetizing! Well done, Anne!
Thanks Jan! And yes, they do. 😀
Love that crumbly topping. Your recipe could not have come with better planning as have 3 bananas now that either need to be in a cake soon or will be doomsday for them.
Thanks Bobbi!
Ya know, I love a banana cake and whatever icing is used is always good enough for me because it’s the cake I’m after — unless it’s a crumb. A crumb topping is a game changer for me and I’ll savor it every bit as much as the cake. This recipe is a home run in my book. Thanks, Anne, for sharing it with us.
That’s so sweet of you to say –thank you John! 🙂
what a moist banana cake…..
i know about carrot crumble cake, but none for banana…
ths for sahring the recipes, i guess the key is use a lil amount of egg to make it crumbled…
Thanks!
This is a beautiful cake. I especially love the color of the crumb. And it looks really moist to me. Lovely post my friend….danny
Thanks you Danny! 🙂
I adore banana cake and I love that you have a crumb topping on this one. May I have a slice please?
Thanks Amy! I will beam one over. 😉
Ah, I also have ripe bananas. This looks so good!! I have only made banana crumb muffins, I need to try my luck at a cake next. Yum!
Thank you!
I wish I had a slice of this for breakfast right now! It looks delicious.
Thanks Pam! 🙂
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congrats! おめでとう！
Oh yum, your banana cake sounds absolutely delicious!
Thank you Rosie.
Love anything made with bananas and this looks yummy!
Thank you!
Oh Anne, this looks spectacular! I too love baking with bananas over eating them plain. I will give this cake a try!
Thank you so much Sheryl! 🙂
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I will have to try this, Anne. I love baking with bananas too and the family loves any and all banana baked treats!
It was a delicious cake! The crumb topping made the cake even better. 🙂
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