Banana Crumb Cake

This moist cake is a crowd-pleaser for tea time or dessert. You could also spoon the batter into prepared muffin tins for individual streusel-topped cupcakes (adjust the cooking time to 30 minutes and test with a toothpick for doneness).

Banana Crumb Cake

Prep Time

15 minutes

Cook Time

45 minutes


8 Servings


3⁄4 cup sugar, brown
1 1⁄2 cups flour, all-purpose (divided)
1 teaspoon cinnamon, ground
2⁄3 cup butter, unsalted (half cold, half softened)
3⁄4 cup flour, whole wheat
1⁄2 teaspoon salt
1 1⁄2 teaspoons baking powder
1 cup sugar
3 banana (ripe, peeled and mashed)
1 egg (large, beaten)
1 teaspoon vanilla extract
1⁄2 cup milk


Heat the oven to 350 degrees F. Oil or butter an 8 x 8 inch pan and set aside.

In a mixing bowl, stir together the brown sugar, 3/4 flour and cinnamon for the streusel topping. Add the 1/3 cold butter and mix with a pastry blender or your fingers until the topping resembles rough pebbles or sand. Set aside.

In a small mixing bowl, whisk together the remaining flours, salt and baking powder. In a larger bowl, using an electric mixer, blend together the 1/3 cup softened butter and sugar. Add the bananas, egg, vanilla and milk and blend well. Mix the dry ingredients into the wet ingredients until just blended. Pour the cake batter into the prepared pan. Sprinkle evenly with the topping and bake for about 45 minutes or until a toothpick stuck in the center comes out clean. Let cool before serving.


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