Description
Moist banana crumb cake with cinnamon layers and cream cheese drizzle. Perfect for brunch or coffee.
Ingredients
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
4 very ripe bananas, mashed
1/2 cup butter, room temp
2 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 cup milk
CRUMB TOPPING:
1/2 cup cold butter, cubed
1 cup light brown sugar
1 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
CREAM CHEESE DRIZZLE:
3 oz cream cheese
1/2 cup powdered sugar
2 tbsp milk
splash vanilla
Instructions
1. Preheat oven to 350°F. Grease a 9×13 inch pan.
2. Whisk flour, baking powder, salt.
3. Mash bananas, beat in butter until smooth.
4. Add sugar, eggs, vanilla. Stir well.
5. Alternate adding flour mixture and milk; start and end with milk.
6. Make crumb topping by cutting cold butter into crumb ingredients until pea-sized.
7. Layer half batter, half crumbs. Repeat with remaining batter and crumbs.
8. Bake 45-55 min until toothpick comes out clean. Cool 10 min.
9. Whisk cream cheese drizzle ingredients until smooth. Drizzle over cake.
10. Serve warm or at room temperature.
Notes
Use very ripe bananas for best flavor.
Keep butter cold for crumb texture.
Reduce sugar if preferred less sweet.
Store covered at room temp 3 days.
Freeze without drizzle for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 277
- Sugar: 31g
- Sodium: 235mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 39mg