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Sweet and delicious banana crumb cake recipe!

Banana Crumb Cake with Crunchy Topping

Marye Audet
Moist, sweet, and perfect for brunch -- this old fashioned banana crumb cake is sure to be a hit with your family. Crunchy streusel topping is mixed with pecans and then layered in the batter and on the top. Easy and delicious!
Course Breakfast/Brunch
Cuisine American
Servings 12 servings
Calories 689 kcal


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 very ripe bananas 1 cup mashed
  • ½ cup unsalted butter
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • Crumb Filling and topping
  • 1 cup cold butter cubed
  • 2 cups light brown sugar
  • 2 cups flour
  • 1 cup coarsely chopped pecans


  • Preheat the oven to 350°
  • Butter a 9x13 baking dish and then set aside
  • Melt the butter until is is golden, about 3 to 5 minutes. Don't let it scorch -- set it aside to cool.
  • In a medium bowl whisk together flour, baking powder and salt.
  • Pulse the bananas in a food processor or blender until they are liquid. Pour into a large bowl.
  • Mix in butter until combined and then stir in sugar, eggs and vanilla until mixed well.
  • Stir in milk and flour mixture until combined. Don't overmix.
  • Crumb Filling/Topping
  • Prepare crumb filling/topping by cutting the cold butter into the sugar and flour until coarse crumbs form. Use two knives or pulse quickly in a food processor.
  • Stir in the pecans.
  • Pour ½ of the batter into the prepared pan.
  • Top with ⅓ of the crumb mixture.
  • Cover the filling with the remaining batter and top with remaining crumb mixture.
  • Bake for 50-55 minutes until the center is set and a toothpick comes out clean.
  • Cool for 10 minutes.


Serving: 1gCalories: 689kcalCarbohydrates: 100.2gProtein: 8.5gFat: 30.6gSaturated Fat: 15.9gCholesterol: 90mgSodium: 463mgFiber: 3gSugar: 62.1g
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