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Banana Crumb Cake

A delightful and easy Banana Crumb Cake that's soft, rich, and topped with a crunchy crumb, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness.
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Sifting is recommended for a lighter texture.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream Can be substituted with yogurt.
For the Crumb Topping
  • 1/2 cup brown sugar
  • 1/2 cup oats Can be replaced with coconut for variation.
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Mix in the eggs, vanilla, and mashed bananas.
  4. In another bowl, mix the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
Baking
  1. Pour the batter into the prepared pan.
  2. In a separate bowl, combine brown sugar, oats, and cinnamon to make the crumb topping. Sprinkle it over the batter.
  3. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Serving
  1. Allow to cool before serving. Try adding whipped cream or powdered sugar on top.

Notes

If stored properly in an airtight container, this cake lasts for 3-4 days at room temperature. It can also be frozen for up to 3 months.