Banana crumble cake recipe
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- Dish type
- Cakes with fruit
- Banana cake
This is a delicious banana cake that everyone will love, with a crumble topping that makes it hard to have just one slice!
43 people made this
- For the topping
- 60g porridge oats
- 5 tablespoons dark brown soft sugar
- 30g butter, melted
- 2 tablespoons chopped walnuts
- For the cake
- 100g margarine
- 125g caster sugar
- 250g mashed banana
- 2 eggs
- 1 teaspoon vanilla extract
- 90g porridge oats, finely ground in a food processor
- 100g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 60g chopped walnuts
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square tin.
- For the topping: Combine porridge oats, dark brown soft sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
- For the cake: Cream margarine and caster sugar until light and fluffy. Blend in bananas, eggs and vanilla. Combine the ground oats, plain flour, bicarbonate of soda and salt. Beat into creamed mixture. Stir in 60g chopped walnuts. Pour batter into the prepared tin.
- Sprinkle with the topping and bake in the preheated oven for 35 to 40 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
Reviews & ratingsAverage global rating:(38)
Reviews in English (32)
by Chris Miller Catley
YUM, YUM, YUM! This recipe couldn't have come at a better time--my bananas were BEGGING me to use them for something. I have tried some of the other popular banana bread recipes on this site, but always went back to my wonderful old standby. I decided to give this one a try, and I am SO GLAD I did! It came out of the oven smelling heavenly, and I cut a slice right away (burned my mouth eating it too!). THIS IS EXCELLENT! I did make a couple of changes--I used 1/3 cup canola oil for the shortening (healthier), and I used all brown sugar, because I like when the cake looks darker. Those changes worked out just fine! I think the oat flour adds an interesting flavor. Thanks sooooo much, Verona!-18 Jul 2003
This cake had a great banana flavor. It was moist and dense, for the most part. I found that the 8x8 square pan was too small. It made for a very deep cake that didn't cook in the middle. I left it in the oven for 15 extra minutes and the edges were getting a little too dark by the time the center was cooked enough. Since the directions mentioned vanilla even though the ingredient list did not, I added 1 tsp. I also used butter instead of shortning - just a personal preference. My biggest quibble was with the topping - way too much and way too dry. I'd cut everything to 1/3 but the butter. With those adjustments, I would definitely make this again.-30 Jul 2003
by MONA NARVAJA
Great crunchy outside/moist inside banana cake! I made some slight changes to the original recipe: I add an additional half cup of mashed banana and prepared the topping with oat flour instead of rolled oats (that I happened not to have) and the result was just perfect. Plus add cinnamon to the topping (1 full soup spoon)-09 Mar 2006
Easy Banana Crumble This post may contain affiliate links. Please read my disclosure policy. Quick and easy banana crumble recipe, homemade with simple ingredients. This banana crisp is loaded with fresh bananas, cinnamon, vanilla and crunchy oat topping. Also known as banana cobbler. This is one of the best ways to enjoy bananas. This texture and flavor is not one you want to miss! It is also a great way to use up all those ripe bananas so they don’t go to waste. These Ripe Banana Recipes will help you with that surplus as well. If you prefer a more traditional crumble then try this Easy Apple Crumble Pie or this Apple Cranberry Crisp . Sarah McAtee
Preheat oven to 350° and grease a 9'"x13" pan. Set aside.
Combine softened butter and sugar with mixer or by hand in a bowl or until well combined. Add mashed bananas, eggs, vanilla and sour cream.
Add dry ingredients and stir until just combined, being careful not to overmix. I would highly recommend combining dry ingredients SLOWLY, so this does not happen to you. Lumps are okay! Pour into greased pan and set aside while you prepare the topping.
Combine all topping ingredients in another small bowl. I find it easiest to use my fingertips to break up the butter and combine everything to get a fine mixture. You want there to still be crumbles of butter and sugar, so make sure it is not a paste. Pour the topping over the batter in an even layer.
Bake for 35-40 minutes, or until a toothpick comes out clean when inserted. Serve warm, or cool and cover.
Banana Walnut Crumb Cake
Somewhere in my twenties, I became obsessed with all things banana. I’ve always loved banana bread, but I’m talking picking the “banana” dessert a restaurant over anything chocolate. For me, that says a lot! As an avid banana fan, you’ve seen me share many of my favorite banana treats here on the blog, and today, I have a new one for you!
Banana Walnut Crumb Cake! Full of banana flavor with the most amazing walnut crumb on top. Huge walnut fan here, and I’ve loved partnering with California Walnuts this year! It’s a bit like banana bread married a coffee cake with a crumble topping. DELISH.
The crumble topping also goes inside the cake. You pour half the cake batter, sprinkle on half the crumble, then finish with the remainder of the cake batter. It adds a moist and flavorful layer in the middle so every single bite is amazing. I’m usually one to eat the crumble off the top of a coffee cake and ignore the rest. With this, it’s also baked inside. Oh my yum!
The walnuts give the crumb layer a little something extra, that perfect crunch! Plus, walnuts are full of so many wonderful health benefits. I gave mine a quick pulse in the food processor so they were finely diced for my crumble. You can do the same, use larger pieces, or look for them already chopped at the grocery store.
This makes a pretty large crumb cake, so I’d recommend a 9吉 pan with deep sides. You could easily split it into two 8 or 9x9s if you preferred. One for you and one to gift to a neighbor, friend, or freeze for later!
This Banana Walnut Crumble Cake is perfect for special occasions or holidays! You’ll quickly find that your guests keep going back for just “one more slice”. Pair it with other brunch faves like my Croque Madame Breakfast Cups!
My husband has been asking me to remake this crumble cake so he can take it to work, his coworkers love to try out his favorite recipes, and this one is a winner!
Ingredients of Banana Crumble
- 4 banana
- 2 egg
- 1/4 cup walnuts
- 3 tablespoon Mixed Fruit Jam
- 2 tablespoon lime juice
- 1/2 cup powdered sugar
- 1 cup powdered coconut
How to make Banana Crumble
To make this delicious dessert, preheat the oven at 200 degrees Celsius.
Now, peel the ripe bananas and arrange them on a greased baking dish.
Pour the lime juice on the bananas evenly throughout.
Take a large bowl and break eggs in it. Add sugar into the bowl and cream the eggs and sugar together (for 2-3 minutes) till the mix is light and fluffy.
After that, add the powdered coconut into the sugar and egg mix, followed by jam.
Take a mixer-blender and add the walnuts in it. Powder them coarsely in the blender. Sprinkle the powdered walnutS on the bananas evenly.
Now, pour the egg mixed with sugar, coconut, and jam over the bananas. Put the baking dish in the preheated oven.
Bake the banana crumble for about 30 minutes or till it turns golden brown.
Take the prepared banana crumble out from the oven and serve immediately, with light cream or a scoop of ice-cream.
2. For the caramel, place the butter, brown sugar and cream in a small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes until it thickens and becomes a medium-brown colour. Remove from heat and stir in rum. Allow to cool.
3. For the crumble topping, combine the flour, sugar, cinnamon, nutmeg and butter in a large bowl and rub with fingertips until the mixture resembles breadcrumbs and starts to clump together. Alternatively, the mixture can be pulsed in a food processor until just combined. Stir in oats.
4. In another large bowl, combine the banana, toasted pecans, sultanas, and cooled caramel sauce. Neatly spoon this mixture into 4 or 6 ovenproof ramekins and scatter with crumble topping.
5. Bake for 30 minutes or until crumble topping is browned. Serve warm from the oven with a scoop of quality vanilla ice-cream or a big dollop of whipped cream.
What makes this recipe the best?
- Banana cake – The base of this recipe is a sweet, soft, moist banana cake that is baked in a 9-inch square pan.
- Crumb topping – A buttery, brown sugar crumble adorns the top of the cake. This is a simple mixture of flour, brown sugar, salt, and melted butter. Feel free to add cinnamon if you’d like.
- Vanilla icing – The perfect finishing touch! A drizzle of sweet vanilla icing made from powdered sugar, milk, and a splash of vanilla extract.
- For the Crumb Topping
- 1 1/2 cups all purpose flour
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- For the Cake
- 2 cups (9 ounces) flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 2 teaspoons vanilla
- 8 Tablespoons unsalted butter, soften to room temperature
- 1 cup (7 ounces) sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2 large bananas or 3 medium bananas)
- For the Chocolate topping
- 2 ounces 72% cacao chocolate, melted in the microwave or double boiler
- 2 tablespoons heavy cream
Banana Crumb Muffins
This post may contain affiliate links. Read my disclosure policy.
Bakery-style Banana Crumb Muffins are the best-ever easy banana muffin recipe! Tender cake with mashed bananas, topped with a cinnamon-spiced buttery crumb.
Banana Bread isn’t the only easy, delicious Baked Good Recipe that you can make with ripe bananas and common pantry items! These bakery style banana muffins are just as quick, easy, and tasty!
BANANA CRUMB MUFFINS
With a cinnamon spiced crumb topping and tender cake, these banana muffins are an instant favorite. The buttery streusel is so easy and addicting, you can put it on all of your classic baked goods and muffin recipes. From Blueberry Muffins to French Toast Bake to these Banana Muffins, a crumb topping turns every breakfast recipe into the best ever!
Perfect for a lazy weekend breakfast, these tasty Banana Crumb Muffins are ready in less than an hour. Clean up is a breeze with just two mixing bowls, no beaters or stand mixer needed. It’s easier to mix dry ingredients together in a small bowl before adding so the batter doesn’t get over-mixed. If you want make this a one bowl recipe, whisk in the dry ingredients individually, careful not to over-mix.
Banana Crumb Muffins are a great recipe for ripe bananas that take half the time of any quick bread. The tender, fluffy cake like muffin is made common pantry ingredients and is with moistened with mashed bananas. If your bananas aren’t ripe enough but you don’t want to wait to make this recipe you can roast them.
How to Quickly Ripen Bananas:
If you’ve never heard of roasting bananas to ripen them, be prepared to have your mind blown. You’ll never have to worry about waiting for you bananas to ripen again. Plus, roasting bananas brings out more banana flavor and sweetness!
- Roast the bananas (don’t remove the peel) at 400 degrees for about 20 minutes, until they are blackened.
- Cool the bananas completely before peeling.
These delicious banana muffins with a cinnamon sugar crumb topping go great with a cup of coffee and a little bit of butter. Banana Crumb Muffins are a go-to brunch recipe since they can be made up to 2 days in advance. Keep the muffins in a paper towel lined container to absorb moisture and keep the streusel from getting soggy.