This Traeger Banana Cake is a comforting, crowd-pleasing way to use overripe bananas. A moist banana cake is topped with a crunchy, cinnamon-scented crumb and finished with a light vanilla glaze. Baking on a Traeger (or any pellet grill set to 350°F) gives the cake a faint, pleasant smokiness that deepens the flavor without overwhelming the familiar banana and vanilla notes. It’s ideal for brunches, potlucks, holiday mornings, or as an afternoon treat with coffee.
Traeger Banana Cake
If you enjoy breakfast cakes but don’t love fussing in the kitchen, this recipe is for you. It’s a simple, forgiving batter that yields a tender, banana-forward cake and a sweet, crunchy streusel. We baked ours in a 9×13-inch pan for generous slices that easily serve a crowd—kids and adults alike loved it.
The recipe is beginner-friendly: straightforward mixing steps, a hands-on crumb topping, and a short bake time. Because it’s made in a single pan and stores well, it’s an excellent choice to bring to gatherings or to prepare ahead for a busy morning.
Why You’ll Love This Dish
- Subtle Smoky Twist: Cooking on a pellet grill adds a mild, savory-smoke note that complements the sweet banana and cinnamon.
- Easy and Reliable: Basic pantry ingredients and forgiving technique make this accessible for any home baker.
- Feeds a Crowd: A 9×13-inch pan yields about 12 generous servings.
- Versatile: Enjoy as dessert, breakfast, or a snack with coffee or tea.
- Textural Contrast: Moist, tender cake with a buttery, crunchy crumb topping.
For those who prefer a gluten-free version, you can swap the all-purpose flour for a reliable gluten-free flour blend and follow any manufacturer guidelines for one-to-one substitution. Using ripe, heavily spotted bananas delivers the most banana flavor and natural sweetness.
Explore more Traeger-style recipes and breakfast ideas in your own collection.
Recipe Shopping List
Here’s a quick list of what you’ll need. Exact amounts are provided in the recipe card below.
- Cold butter (for the crumb), plus softened butter for the cake
- Dark brown sugar and granulated sugar
- All-purpose flour (or a gluten-free blend, if needed)
- Cinnamon
- Old-fashioned oats (not quick-cooking)
- Baking powder and salt
- Overripe bananas (3 medium to large)
- Eggs
- Vanilla extract
- Milk and sour cream
- Powdered sugar and cream (for the glaze)
How To Make This Recipe
Below is a concise overview of the process. Follow the full recipe card for exact measurements, timing, and tips.
- Preheat and Prep: Preheat the Traeger or pellet grill to 350°F. Spray or butter a 9×13-inch baking pan and set aside.
- Make the Crumb Topping: Combine cold cubed butter, brown sugar, flour, and cinnamon, mixing until the mixture is crumbly. Reserve a portion of the crumbs to sprinkle on top mixed with oats.
- Prepare Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl.
- Mix Bananas and Wet Ingredients: In a mixer or large bowl, puree the bananas until smooth. Add softened butter and sugar, then mix in eggs and vanilla until combined. Alternate adding the dry flour mixture and the milk/sour cream until you have a smooth batter.
- Assemble: Spread half the batter into the prepared pan. Sprinkle half the crumb mixture over the batter, then top with the remaining batter. Mix oats into the remaining crumbs and spread evenly on top.
- Bake: Bake at 350°F for about 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool and Glaze: Let the cake cool for about 15 minutes, then drizzle with a simple glaze made from sifted powdered sugar, cream, and vanilla. Serve warm or at room temperature.
Recipe FAQ
Store the cake in an airtight container at room temperature for up to three days. To keep it longer, refrigerate for up to a week. For extended storage, wrap tightly and freeze for up to three months; thaw overnight in the refrigerator.
Reheat individual slices in the microwave for 10–20 seconds for a warm, soft serving. Alternatively, warm a slice in a 350°F oven for 8–12 minutes until heated through.
Yes. You can make the crumb topping and batter separately and refrigerate them up to 24 hours before assembling and baking. Cooling and glazing can also be done the day before serving.
Greek yogurt can replace sour cream for a lighter tang. Any milk (dairy or plant-based) will work. For different flavors or textures, fold in chopped nuts, toasted coconut, or chocolate chips into the batter before baking.
Serve with coffee, cold brew with vanilla sweet cream, or fried bacon for a sweet-and-salty pairing.
Serve This With
- Homemade vanilla sweet cream cold brew
- Smoked spicy candied bacon for a sweet-and-savory contrast
- Breakfast bake or savory casseroles for a full brunch spread
More Breakfast Recipes
- Blackstone Raspberry Pancakes
- French Toast
- Apple Fritters
- Fair Scone Waffles
Pin this recipe for later inspiration.
Traeger Banana Cake
This banana coffee cake features a tender, banana-infused cake, a cinnamon-sugar crumb swirl, and a crunchy oat streusel on top. A simple vanilla glaze finishes the cake for a sweet, classic touch.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
Crumb
- 1 cup cold butter, cubed
- 2 cups dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 cup old-fashioned oats (not quick-cooking)
Cake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 overripe bananas
- ½ cup salted butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup sour cream
Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons cream
- ½ teaspoon vanilla
Instructions
- Preheat your Traeger or pellet grill to 350°F and prepare a 9×13-inch pan with nonstick spray or butter.
- Make the crumb: combine cold cubed butter, brown sugar, flour, and cinnamon and mix until crumbly. Set aside.
- Whisk together the cake flour, baking powder, and salt in a bowl and set aside.
- In a mixer or large bowl, mash the bananas until very smooth. Add the softened butter and sugar and beat until combined. Add eggs and vanilla and mix.
- Alternate adding the dry ingredients with the milk and sour cream until the batter is smooth and homogenous.
- Spread half the batter in the prepared pan, sprinkle half the crumb over the batter, then spread the remaining batter on top. Mix oats into the remaining crumb and scatter evenly across the top.
- Bake for 50–60 minutes, or until a tester inserted in the center comes out with moist crumbs but no raw batter. Remove from heat and cool for 15 minutes.
- Whisk together sifted powdered sugar, cream, and vanilla to make a glaze. Drizzle over the warm cake, slice, and serve.
Nutrition Information (per serving)
Yield: 12 servings — Calories: 735; Total Fat: 28g; Saturated Fat: 17g; Trans Fat: 1g; Unsaturated Fat: 9g; Cholesterol: 101mg; Sodium: 423mg; Carbohydrates: 117g; Fiber: 3g; Sugar: 77g; Protein: 7g.