Banana Crumb Cake Recipe
A moist and tender banana cake topped with a fine, sandy crumb. This easy recipe is a spot-on copycat of the beloved (and discontinued) Entenmann’s Banana Crunch Cake.
Servings: 16 servings
Ingredients
CRUMB TOPPING
- 1 and ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter melted and cooled for 5 minutes
BANANA CAKE
- 2 cups (240g) all-purpose flour be sure to measure properly
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup (60mL) buttermilk1 room temperature
- 1 and ½ teaspoons vanilla extract
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) firmly packed light brown sugar
- 2 large eggs room temperature
- 2 large bananas (or 3 medium) mashed
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
CRUMB TOPPING
- In a medium bowl, whisk together the flour, both sugars, and salt until thoroughly combined. Drizzle melted butter over the flour mixture.1 and ½ cups (180g) all-purpose flour, ½ cup (100g) granulated sugar, ½ cup (100g) firmly packed light brown sugar, ¼ teaspoon salt, 6 Tablespoons (85g) unsalted butter
- Stir with a spatula until a fine, sandy crumb forms. You may also use your hands to break up larger chunks. Set aside.
BANANA CAKE
- Preheat the oven to 350ºF (177ºC). Spray a 9" x 13" baking sheet with non-stick spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Whisk the buttermilk and vanilla together in a small bowl or measuring cup. Set aside.¼ cup (60mL) buttermilk1, 1 and ½ teaspoons vanilla extract
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium-high speed until light and fluffy (about 2-3 minutes). Beat the eggs in one at a time until fully incorporated, scraping down the sides and bottom of the bowl as necessary.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ½ cup (100g) firmly packed light brown sugar, 2 large eggs
- Reduce mixer speed to medium and add half of the flour mixture to the batter, followed by half of the buttermilk mixture. Beat until incorporated. Repeat with remaining flour and buttermilk mixtures. Fold in the mashed bananas with a spatula until just combined.2 large bananas (or 3 medium)
- Pour the batter into the prepared baking dish, making sure to spread the batter evenly. Top with sandy crumbs, ensuring even distribution again. Bake the cake for 28-36 minutes2 until golden brown and a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack before serving. Leftovers stay fresh covered tightly at room temperature up to 5 days. Cake freezes well, up to 3 months. Thaw in the refrigerator or at room temperature overnight.
Notes
- Buttermilk: if you don't have buttermilk, you can make your own: see my post about homemade buttermilk.
- Bake time: start with 28 minutes, then check every 2-3 minutes until the cake is done. I've made this cake several times, and the bake time varies wildly. My best guess is that this variation has a lot to do with how ripe my bananas are.
- Chocolate drizzle: to make this more authentically like the Entenmann's dessert, place 2 ounces of semi-sweet chocolate chips into a bowl, then heat 2 ounces of heavy cream to steaming, then pour over the chips, allow to melt for 1-2 minutes, then stir until smooth. Allow mixture to cool for about 5 minutes, then drizzle on the cooled cake.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 311kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 191mg | Potassium: 112mg | Fiber: 1g | Sugar: 28g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
