What happens when a banana bread meets a coffee cake, you get a moist banana coffee crumb cake. This recipe is a delicious way to use up over-ripe bananas, fresh or frozen. Egg-free and Vegan adaptable.
I am a sucker for crumb cakes. That nutty buttery streusel on top is all you need to make me happy! Be it a classic coffee cake or a chocolate coffee crumb cake, I love them all!! Crumb cakes do not need fancy decoration. They are packed with a lot of flavors without being complicated.
Adding fruit to a traditional coffee cake is not unusual for me. Last summer when I made this Almond Apricot crumb cake there was no looking back. This coffee cake with bananas is my new favorite. It is a mix of banana bread and a crumb cake. So good!!!! So, what are you waiting for?? Get in the kitchen and make this banana bread-like crumb cake now!
The ingredient list.
This recipe calls for basic ingredients like flour, bananas, nuts, sugar, milk yogurt, baking powder, soda, etc found in your kitchen. This banana cake uses no eggs so it is a good choice to make if you run out of it or if you do not consume eggs.
Frozen Vs Fresh Over-ripe Bananas
- Like you, we buy a lot of bananas. Some are eaten and others a left out for a couple of days. My family hates to eat over-ripe bananas.
Mostly, I don’t have the time to bake something instantly. So, I freeze overripe bananas for later use. - Then I use it in smoothies, protein shakes, nice creams, muffins, banana bread, and a coffee crumb cake like this.
- I feel freezing the bananas is the best option as I can use them at my own pace.
- If you have time, you can totally use the over-ripe bananas right away. The only thing that will change in the recipe is the liquid part.
- As this recipe uses frozen bananas, once you thaw them, it releases a lot of water.
- Do not throw it, blend everything to make a milkshake consistency puree. Use 1 ¾th cup puree.
- If using fresh bananas, use over-ripe ones and add at least ⅓rd cup water to it to make the puree. Make sure the puree is the quantity mentioned.
Don’t skip the crumb topping!
This cake is nothing without the streusel topping. It is the best thing, so please do not skip it.
This recipe is not overly sweet!
Compared to other recipes out there, this cake uses less sugar. The sweetness highly depends on how ripe your bananas are. So, I suggest, you taste the batter and add some sugar if needed.
Tips to make an amazing banana crumb cake
- For the best results, follow the recipe as given.
- The consistency of the batter should be thicker than the usual cake batter. It is exactly like a banana bread batter.
- Do not skip the crumb part. It is beyond amazing.
- Let the cake cool down completely before cutting it.
Make ahead of time tips.
The crumb topping.
You can make it and refrigerate for a week or freeze it for 3 months. Thaw and use.
Blend bananas.
Make the banana puree up to a day ahead of time. Refrigerate until use.
Best way to store banana cake.
- Cut into pieces and store in an airtight container at room temperature for a day or in the fridge for a week.
- You can wrap the pieces in plastic wrap and freeze them for up to 3 months. Thaw overnight in the fridge or for an hour at room temperature.
How to eat this banana bread cake?
- Eat it as is for a snack or pair it with tea/coffee.
- Drizzle it with some caramel for amazing flavor.
- Warm it in the microwave for a few seconds, scoop ice cream on the top, and serve it as a dessert.
I love this recipe because-
- It is easy to make and no frosting is needed.
- Makes a great pairing with tea, coffee, or serves as a simple snack.
- Kid-friendly, hence a good option for their lunchbox treat.
- Lovely addition to a tea party or a brunch.
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More recipes using bananas
Vegan Banana Chocolate Muffins
Banana Crumb Cake Recipe
Banana Crumb Cake
Ingredients
For crumb topping
- ½ cup butter melted
- 1 cup all-purpose flour
- ¼ cup brown sugar packed
- ½ cup granulated white sugar
- ½ teaspoon cinnamon optional
- ½ teaspoon cardamom optional
- ¾ cup finely chopped walnuts see notes
- Three twists sea salt or a pinch of normal salt.
To mix in a bowl
- ½ cup plus 1 tablespoon Granulated sugar
- 3 big frozen bananas 1 ¾th cup puree, see notes
- ½ cup plus 1 tablespoon oil of choice
- 2 tablespoons yogurt of choice
- ⅓ cup milk of choice
- 1 teaspoon vinegar see notes
- 1.5 teaspoon Pure Vanilla extract
Dry Ingredients
- 2 ½ cup All-purpose flour
- 2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1.5 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mix towards the end
- 1 cup chopped walnuts
For drizzle (Optional)
- Caramel sauce/ Dulce de leche homemade or store-bought
Instructions
For making the crumb topping.
- Melt butter on a low flame on the stovetop or in a microwave.
- Add all the other ingredients called for the crumb topping in a bowl.
- Drizzle the butter over it and mix well until combined. Keep aside.
For the cake batter.
- Thaw the frozen banana slices in a bowl until soft. Then blend it in a blender until smooth.
- Preheat the oven to 350 degrees F and, grease a 9” by 13” pan with oil on the base and sides, and dust it with flour. Keep aside.
- In a big bowl add in the banana puree, sugar, milk, vanilla, yogurt, vinegar and whisk until sugar is melted. Add in the oil and whisk again until oil is emulsified.
- Sift all the dry ingredients into another bowl and start adding them to the liquid ingredient in increments.
- Add in chopped nuts. Tap the pan gently on the counter to get rid of any air bubbles.
- Sprinkle the crumb topping over the batter, making sure you cover the top and the sides.
- Bake for 30-35 minutes or until the toothpick inserted in the center comes out clean.
- Check at the 30-minute mark.
- Remove the pan from the oven and let it cool completely on the counter before cutting.
- Serve warm or cold with evening tea/coffee or as a snack.
- You can drizzle some caramel sauce on it if desired.
Step by Step video of the recipe –
Notes
Important note about bananas
- I freeze overripe bananas for later use.
- As this recipe uses frozen bananas, once you thaw them, it releases a lot of water.
- Do not throw it, blend everything to make a milkshake consistency puree. Use 1 ¾th cup puree.
- If using fresh bananas, use over-ripe ones and add at least ⅓rd cup water to it to make the puree. Make sure the puree is the quantity mentioned.
Possible substitutes
- For making it dairy-free, simply use non-dairy milk and yogurt.
- Swap cornstarch for the same amount of all-purpose flour.
- Swap yogurt for sour cream or mayonnaise.
- Use lemon juice instead of vinegar.
- Use nuts of your choice
- Skip cinnamon if you don’t like it.
Tips to make an amazing banana crumb cake
- For the best results, follow the recipe as given.
- The consistency of the batter should be thicker than the usual cake batter. It is exactly like a banana bread batter.
- Do not skip the crumb part. It is beyond amazing.
- Let the cake cool down completely before cutting it.
Make ahead of time tips.
- The crumb topping
- You can make it and refrigerate for a week or freeze it for 3 months. Thaw and use.
Best way to store this cake.
- Cut into pieces and store in an airtight container at room temperature for a day or in the fridge for a week.
- You can wrap the pieces in plastic wrap and freeze them for up to 3 months. Thaw overnight in the fridge or for an hour at room temperature.
How to eat this banana bread cake?
- Eat it as is for a snack or pair it with coffee.
- Drizzle it with some caramel for amazing flavor.
- Warm it in the microwave for a few seconds, scoop ice cream on the top, and serve it as a dessert.
The banana bread is delicious!!! Thank you Khushboo for sharing this awesome recipe with us.