Moist Banana Crumb Cake Recipe with Cinnamon Streusel

Banana Crumb Cake

This Banana Crumb Cake brings together the best of banana bread and coffee cake in one straightforward recipe. Overripe bananas make the cake exceptionally moist and full of banana flavor, while a brown sugar-and-cinnamon crumb gives each slice a satisfying, slightly caramelized crunch. It’s easy to assemble with common pantry items and bakes in a single 9×13 pan, making it perfect when you want a homemade treat without fuss.

Why You’ll Love This Cake

• Makes the most of overripe bananas — Soft, spotty bananas add natural sweetness and moisture so nothing goes to waste.
• Feeds a crowd — One 9×13 pan yields plenty of slices for brunches, family gatherings, or bake sales.
• Lovely contrast of textures — A tender banana cake base topped with a chunky, buttery crumb and oats provides a pleasing bite.
• Uses simple pantry ingredients — You likely already have everything on hand: flour, sugar, butter, eggs, and a few staples.
• Versatile serving options — Serve it with coffee in the morning or slice it for dessert; it works both ways.
• Easy to prepare ahead — Bake earlier in the day or a day ahead and warm slices before serving for that fresh-baked feel.

Recipe Shopping List

Below are the ingredients you’ll want to have on hand. Quantities are listed in the recipe card later in the post, but this shopping list helps you check your pantry before you start.

• Cold butter — For the crumb topping; cubed cold butter makes a chunky, flaky crumb.
• Light brown sugar — Adds a soft caramel note to the crumb that complements banana and cinnamon.
• All-purpose flour — Provides structure for both the cake and the crumble.
• Cinnamon — Brings warm spice to the crumb; nutmeg is a good optional addition.
• Old-fashioned oats — Stirred into the top layer of the crumb for texture and a hearty finish.
• Baking powder — Ensures the cake rises and stays tender.
• Salt — Balances sweetness and enhances banana flavor.
• Overripe bananas — The star of the cake: soft and spotted bananas create natural sweetness and moisture.
• Granulated sugar — Sweetens the cake batter and helps create a light crumb.
• Eggs — Add structure and richness to the batter.
• Vanilla extract — Rounds out and deepens the flavor profile.
• Milk — Keeps the batter tender; whole milk works best but lower-fat options will do.
• Heavy cream — Adds richness to the batter and forms the base of the glaze; half-and-half can be substituted for the glaze if needed.
• Powdered sugar — For a simple glaze to finish the cake.

How To Make This Recipe

Here’s a clear overview of the process so you can see the workflow before you start. Full measurements and step-by-step instructions are included in the recipe card below.

1. Preheat and prepare — Heat your oven to 350°F (175°C) and spray or line a 9×13-inch pan.
2. Make the crumb — Combine cold cubed butter, brown sugar, flour, and cinnamon until the mixture becomes crumbly. Reserve part of the crumbs and stir oats into the portion that will top the cake.
3. Combine dry ingredients — Whisk together flour, baking powder, and salt in a bowl.
4. Blend the bananas and wet ingredients — Mash or blend the overripe bananas until smooth, then mix in softened butter, sugar, eggs, and vanilla until combined.
5. Finish the batter — Add the dry ingredients and the milk and heavy cream to the banana mixture, mixing until just combined.
6. Layer and top — Spread half the batter in the prepared pan, sprinkle half the crumb over it, spread the remaining batter, and finish with the oat-enriched crumb on top.
7. Bake — Bake 50–60 minutes, or until a tester comes out with a few moist crumbs attached but no raw batter.
8. Glaze and serve — Let the cake cool about 15 minutes, then drizzle with a simple powdered sugar and cream glaze. Serve warm for the best texture.

Recipe FAQ

How do I store this cake?
Cover the pan tightly with foil or transfer slices to an airtight container. At room temperature the cake stays fresh for up to 2 days; refrigerate for up to 5 days. Keep it well covered so the crumb topping stays crisp as long as possible.

How do I reheat slices?
Warm individual pieces in the microwave for 10–20 seconds or reheat larger portions in a low oven until just warmed through. Warming restores the soft texture and makes the glaze feel freshly made.

Can I make this ahead?
Yes. Bake the cake earlier the same day or the night before. Hold the glaze until close to serving for the cleanest finish, and warm slices slightly before serving to refresh the texture.

Can I modify the recipe?
Absolutely. Stir chopped nuts into the crumb for extra crunch, increase the cinnamon for a spicier top, or add a pinch of nutmeg for depth. If you prefer a lighter finish, omit the glaze and dust with powdered sugar before serving.

More Banana Recipe Ideas

• Banana Coffee Cake
• Traeger Banana Bread
• Cinnamon Swirl Banana Bread
• Banana Pudding Poke Cake
• Easy Banana Bread Muffins