Banana Crumb Cake


From last weeks healthy recipe to this weeks not so healthy! I’m not going to lie, I was a little disturbed about how much sugar was actually in this recipe which I only noticed when I was measuring out the ingredients… It did however give me something to do with the bananas which I can never seem to eat quickly enough. The recipe is from another blog,Β Neighbor Food, and you will need your cup measuring spoons again.


For the cake
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 very ripe bananas
  • 0.5 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup milk
For the crumbs
  • 0.5 cup cold butter, cubed
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
For the glaze
  • 1 cup icing sugar
  • 1-2 tbsp milk
  • 1 tsp vanilla

Preheat the oven to 350F / 180C then grease a 9 x 13 inch pan – I ended up using my roasting tin but it was, for a change, the right size! In a small bowl, mix together the flour, baking powder, and salt. The recipe didn’t specify what type of flour so I used plain given that the recipe also called for baking powder. In a large bowl, mash the bananas then beat in the butter until well combined. Make sure its soft enough before you put the butter in, I was a bit impatient so there were a few lumps of butter in mine, whoops. Next add the sugar, eggs, and vanilla and beat until combined and then add the milk and flour alternately,Β beginning and ending with the milk.


In another bowl, combine all of the crumb ingredients and use a pastry cutter or forks to cut in the butter until pea sized crumbs form. I used my food processor instead, much quicker and probably does a better job than I could!



Pour half of the cake batter into the lined tin then layer with half of the crumbs. Add the remaining batter on top followed by the rest of the crumbs and bake for 45-55 minutes or until a skewer inserted in the middle comes out clean. Mine took about 48 minutes if I’m being precise!

Remove from oven and allow to cool for 10 minutes. Now this is where I got ahead of myself as I just started cutting it up and completely forgot about the glaze – I know, amateur mistake. If you don’t forger this step, whisk together the glaze ingredients in a measuring cup then drizzle over the cake.


Even without the glaze the cake was lovely and moist and surprisingly light! The crunch on the top was great and managed to slightly balance out how moist it was. IΒ cut the cake into 24 pieces as the recipe specified but a half size was enough for me – I don’t think I could get the amount of sugar out of my head! Still, the cake was really nice and I’d be tempted to try it again, maybe half the size though as it was pretty big.

3 thoughts on “Banana Crumb Cake

  1. That sounds so yummy! I’ll have to put it on my (mental, lol) list of things I want to bake. πŸ™‚ Thanks for sharing! xx


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