Banana Bread Crumb Cake

Banana Bread Crumb Cake

Oh, you guys. Do I have a treat for you today! I combined a cinnamon crumb cake with freshly baked banana bread and the result was, well, it was phenomenal. A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze! This is absolutely, hands down, the BEST crumb cake recipe that I have EVER had. I am not even joking a little bit. I would not joke about crumb cake.

Banana Bread Crumb Cake

The peanut butter glaze is heaven sent and and takes an already amazing crumb cake to the next level. If you’re a fan of banana bread-this recipe is for you! This crumb cake tastes just like banana bread layered with a crumb filling and topped with a peanut butter glaze. It’s incredible. Promise me you’ll make it soon! 😉

Banana Bread Crumb Cake

You start this recipe by making the crumb topping and filing. I used a food processor to blend the butter, but you can use a fork or pastry cutter if you prefer. Just make sure if you’re using the food processor not to pulse it too much…you want to have nice big crumbs! After the crumb topping is made transfer it to the refrigerator while you prepare the rest of the recipe. Make sure you use very ripe bananas for this crumb cake (the riper the better) the skin should have black speckles on them and be soft to the touch. After the coffee cake batter is made, spread half the batter into the baking pan and top with some of those glorious crumbles. You want to make sure that you sprinkle enough crumb filling on top so that you no longer see the batter. Then spread the remaining batter on top of the crumbles using an offset spatula to spread the batter evenly over the crumbs so that no crumbs are visible. Finally sprinkle the batter with the remaining crumbles and bake until golden brown. As soon as this crumb cake comes out of the oven, start to make the peanut butter glaze. You want to drizzle the glaze over the cake while it’s still warm. I think this taste tastes best warm out of the oven, but it tastes just as good warmed in the microwave for a few seconds.

Banana Bread Crumb Cake

Do you have a favorite recipe you turn to when there are browning bananas on your counter?

Banana Bread Crumb Cake

Banana Bread Crumb Cake

A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze!

Yield: 24 servings


Crumb Filling and topping
1 cup cold butter, cubed
2 cups light brown sugar
2 cups all purpose flour

For the Coffee Cake:
2 cups all purpose flour
3 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 cup whole milk

For the Peanut Butter Glaze:
2/3 cup powdered sugar
2 tablespoon whole milk
2 tablespoon creamy peanut butter


To make the filling/topping: Place bow sugar and flour in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process until butter pieces are the size of peas, about with 8 to 10 1-second pulses. Place crumb filling/topping in refrigerator until ready to use.
Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together mashed bananas, butter, sugar, eggs and vanilla until combined.
Stir in milk and flour mixture until just combined (don't over-mix).
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture.
Bake for 45-55 minutes until the center is set and a toothpick comes out clean.
Cool for 10 minutes in pan set on top of a wire rack.
To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over warm coffee cake and serve.

Source: adapted from Cookies and Cups 

Banana Bread Crumb Cake

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37 Responses to “Banana Bread Crumb Cake”

  1. #
    Lauren at Keep It Sweet — January 23, 2014 @ 7:59 am

    These look incredible! I wouldn’t stand a chance at self-control.

  2. #
    Rachel — January 23, 2014 @ 8:57 am

    Wow! What a great idea! I love crumb cake, and peanut butter and bananas go so well together.

    • Christina replied: — January 25th, 2014 @ 3:16 pm

      Thanks Rachel…peanut butter and banana are such a great combo! 🙂

  3. #
    gina — January 23, 2014 @ 11:43 am

    Mmmmmmm… Bananas, cake, peanut butter. All my favorites!

    I’ll be trying this over the weekend for sure!


  4. #
    Liz — January 23, 2014 @ 12:26 pm

    A nice coffee cake recipe. Thanks so much and have a Happy Thursday.

  5. #
    Lindsay @ Life, Love and Sugar — January 23, 2014 @ 12:57 pm

    Oh my gosh, this looks delish! Anything banana get my got and I love the crumbs in the middle of the cake too! Yum!!

  6. #
    Ashley | Spoonful of Flavor — January 23, 2014 @ 3:36 pm

    I know I would love this cake! Love the crumb topping and banana, yum!

  7. #
    Lindsay — January 23, 2014 @ 8:59 pm

    This looks great, I’m going to try it soon! :)) thanks!

  8. #
    Renee@Two in the Kitchen — January 23, 2014 @ 10:20 pm

    Oh my goodness! This cake just looks sensational!! I love coffee cakes like this in the morning! A great idea!!! Pinned.

  9. #
    Karen - Cinnamon Freud — January 23, 2014 @ 11:44 pm

    This sounds amazing! I am a sucker for anything with a crumb topping, and the peanut butter icing just makes even better!

  10. #
    dina — January 24, 2014 @ 8:29 am

    it looks delish!

  11. #
    Abbie @ Needs Salt — January 24, 2014 @ 8:39 am

    This crumb cake looks so amazing and so decadent. Everything is like 10,000 times better with a crumb topping, right?
    Pinning this!

  12. #
    Nancy Morin — January 24, 2014 @ 8:49 am

    ‘are you kidding me!!’ banana, crumb topping, peanut butter!! this is a must make…today! thank you!

    • Christina replied: — January 25th, 2014 @ 3:33 pm

      I hope you enjoy it Nancy!! My husbands coworkers really enjoyed it too! 🙂

  13. #
    Layla @ Brunch Time Baker — January 24, 2014 @ 10:32 am

    I’m drooling just looking at these pics, I just want to grab a few squares and chow them down with a nice cup of tea!

  14. #
    GG — January 24, 2014 @ 12:42 pm

    Hi there! I was posting my crepes this morning and saw your banana crumb cake that looked so good!:) I am going to try for sure! BTW I am drooling too #13:)))))

  15. #
    Laura Dembowski — January 24, 2014 @ 1:57 pm

    I could not wait to check this recipe out as soon as I saw it. It did not disappoint. I mean, you had me at Banana Bread Crumb Cake, but then you added peanut butter glaze???? I’m in love!

  16. #
    Ala — January 24, 2014 @ 7:06 pm

    Glorious crumbles indeed! So glad I stumbled across this on Foodgawker because I have been on a banana baked goods kick lately–I can’t stand raw bananas but *love* them in goodies!–so this has just skipped up on my list of things to make soon. Thanks for sharing!

  17. #
    Brenna — January 25, 2014 @ 12:47 pm

    is salted butter okay for the topping?

    • Christina replied: — January 27th, 2014 @ 3:23 pm

      You can use salted butter if that is all you have. If you give it a try I would love to hear how it turns out for you! 🙂

  18. #
    Gloria // Simply Gloria — January 25, 2014 @ 3:49 pm

    Oh my, Christina, you just didn’t! This creation is mind blowing! I’m really intrigued by this cake. Pinning!

  19. #
    Sarah K. @ The Pajama Chef — January 25, 2014 @ 9:01 pm

    this looks fabulous! i am all over that peanut butter glaze. delicious!

  20. #
    Ruby @ The Ruby Red Apron — January 25, 2014 @ 11:12 pm

    Did you say peanut butter glaze?! Oh my gosh this banana bread crumb cake sounds perfect for me!!

  21. #
    Laura — January 25, 2014 @ 11:52 pm

    This looks insanely delicious!!! I can’t wait to try it!
    I have a TON of very ripe bananas waiting to become a cake, do you think I could add some to the crumb topping instead of half of the butter?

    • Christina replied: — January 27th, 2014 @ 3:39 pm

      I’m not sure if substituting bananas for butter in the crumb topping will work well, however, if you give them a try I would love to hear how it turns out for you! 🙂

  22. #
    Medeja — January 26, 2014 @ 2:52 am

    You really convinced me.. your cake both sounds and looks wonderful. If you say it’s the best crumb cake I wouldn’t argue 😀

  23. #
    Lisa — January 26, 2014 @ 10:05 am

    Hello Christina and warm Greetings from South Dakota. I am looking forward to trying this recipe but have a couple of questions before I begin. First, can I use 1% milk in place of the whole milk and expect the same results? Also, the recipe says use a 9 x 13 pan yet the yield is 12. Are both of these correct? If so I’m picturing the serving to be quite large. 🙂 Thanks for all of your wonderful recipes!!
    Take Care,

    • Christina replied: — January 27th, 2014 @ 3:45 pm

      Hi Lisa,
      You can use 1% milk in place of the whole milk but the results will not be the same. Whole milk is best to use for this cake because its fat content creates a richer and moister cake.
      You do use a 9×13 inch pan, I did fix the number of servings…if should be 24.
      If you give this cake a try I would love to hear how it turns out for you! 🙂

  24. #
    Cat Davis | Food Family & Finds — January 28, 2014 @ 9:42 am

    Oh man, it kills me to look at this recipe this early in the day. Banana anything is a weakness for me. Definitely pinning to try soon!

  25. #
    Erin @ Texanerin Baking — January 29, 2014 @ 6:36 am

    This sounds and looks amazing! And I love that you don’t joke about crumb cake. It’s so not a joking matter. 🙂

    I’ve never had banana cake of any kind! I definitely need to give it a try.

  26. #
    jolee caldwell — January 29, 2014 @ 9:28 am

    You never disappoint me! I emailed you about the crumb disaster. It wouldn’t all fit in my processor. Is that because I have the original Cuisinart 30 years old?! Who knows….We both LOVED it. The glaze to die for! Thank you

    • Christina replied: — January 30th, 2014 @ 9:06 pm

      I hate that the crumb topping didn’t fit in your food processor! What a disaster! I have an 11 cup food processor and I had plenty of room (i”m not sure what the older processors hold). I’m so happy to hear that you enjoyed the cake despite the crumb fiasco! Thanks so much for letting me know how it turned out for you! 🙂

  27. #
    Amy @ Elephant Eats — January 30, 2014 @ 9:25 am

    Wow, this looks amazing, Christina!!! What a great idea. I totally want to make this now. It has all of my favorite textures/flavors 🙂

  28. #
    Kris - Sugar Cookies to Peterbilts — February 5, 2014 @ 9:39 pm

    Oh my gosh…. You have created such an amazing combination with this recipe. I love that you even topped it with a peanut butter glaze…. Genius! Pinned 🙂

  29. #
    Shannon — March 9, 2014 @ 8:21 pm

    Just made this on Friday….so glad I did! Best coffee cake I’ve had!

  30. #
    Erica — March 30, 2014 @ 1:21 am

    I made this tonight. I substituted half and half for the whole milk and used salted butter since I didn’t have whole milk or unsalted butter. I also added a bit of rice milk to the peanut butter drizzle so that I could drizzle it easier, once I ran out of the half and half. It turned out delicious.

  31. #
    Liza — April 20, 2015 @ 9:10 pm

    This is so delicious. Honesty, perfect. And so easy to make. I used reduced fat milk and a bit of cream instead of whole milk. And the peanut butter oh my god.

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