I have a confession: I buy bananas and let them sit on the counter on purpose so they’ll over-ripen. Not to waste them, but because over‑ripe bananas are perfect for baking. While I usually reach for banana bread, this morning I wanted something different—so I made a banana crumb cake. It’s simple, comforting, and surprisingly easy to bake at home.
About this
One of the easiest cakes to bake
As I started assembling this easy banana cake, the kids appeared from every room asking the familiar two-word question, “Banana bread?” I told them no, and their smiles faded—until I said “banana crumb cake.” The smiles returned and the chorus of “Is it ready yet?” began.
The kitchen quickly filled with the warm, sweet aroma of baking bananas. I found myself standing at the oven, willing the cake to finish so I could have a slice. Then I remembered my mother’s advice: “Good things come to those who wait.” So I waited and enjoyed the comforting scent drifting through the house.
When the cake had cooled, we gathered at the kitchen counter and enjoyed slices together. The cake was tender, warmly spiced, and topped with a buttery pecan crumb that added a delightful crunch. That afternoon—filled with conversations about school, skateboarding, and snowmen—felt like the perfect way to share a cold winter day. This is one of those easy cakes I return to again and again.
We talked about everything and nothing—school, skateboarding, snowmen—and this banana cake.
The kids’ world is still small, and I’ll enjoy that while it lasts. Sharing a slice of this banana crumb cake felt like a simple, perfect way to spend a winter afternoon together. Give it a try—you might prefer crumb cake to banana bread. Enjoy! —Scott
Banana Crumb Cake
10 minutes
20 minutes
Ingredients
For the cake
- 2 cups sugar
- 1 cup milk
- 1 cup pecans, chopped
- 2 cups self-rising flour
- 1/2 cup butter, unsalted and softened
- 2 eggs
- 4 bananas
- 1 tsp vanilla extract
For the crumb topping
- 1/2 cup butter, unsalted and softened
- 1 cup brown sugar (dark or light)
- 1 cup all-purpose flour
- 1/2 cup pecans, chopped
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×9 cake pan. If you like, line the bottom with parchment.
- In a bowl, cream the butter and sugar together using a mixer. Add the bananas and mix until the mixture becomes more liquid. Add the remaining cake ingredients and mix until incorporated. Set the batter aside.
To assemble the crumb topping
- In a separate bowl, combine the softened butter, brown sugar, flour, pecans, and cinnamon. Use the back of a fork to press and mix until the mixture reaches a sandy consistency.
- Pour half of the cake batter into the pan. Sprinkle half of the crumble mixture on top. Add the remaining batter, then sprinkle the remaining crumble over the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
