How many times have you stared at those overripe bananas on your counter and thought, ‘I should make banana bread again’? Let’s shake things up with this Banana Crumb Cake that’s sure to become your new favorite way to use up those bananas. It’s moist, flavorful, and topped with a buttery crumb that adds the perfect crunch.
Why This Recipe Works
- The combination of ripe bananas and sour cream ensures a moist and tender cake every time.
- A generous layer of crumb topping adds texture and a buttery flavor that complements the banana perfectly.
- Simple ingredients that you likely already have in your pantry make this recipe a breeze to whip up.
- The cake is versatile enough for breakfast, dessert, or a snack with your afternoon coffee.
- It’s a great way to use up overripe bananas, reducing food waste.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream
- For the crumb topping: 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, 1/4 cup cold unsalted butter, cubed
Equipment Needed
- 9-inch square baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch square baking pan. This ensures your cake doesn’t stick and bakes evenly. Tip: For extra insurance, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal.
Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of flour, baking soda, and salt. This step is crucial for evenly distributing the leavening agent and salt throughout the cake, ensuring a uniform rise and flavor.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the batter, making your cake lighter. Tip: Make sure your butter is at room temperature to achieve the perfect consistency.
Add Wet Ingredients
Beat in the eggs one at a time, then stir in the vanilla, mashed bananas, and sour cream. The sour cream adds moisture and a slight tang that balances the sweetness of the bananas.
Combine and Bake
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared pan. For the crumb topping, mix the brown sugar and flour, then cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle over the batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t overmix the batter to keep the cake tender.
Tips and Tricks
For an even more decadent cake, consider adding a half cup of chopped walnuts or pecans to the crumb topping for extra crunch. If you’re out of sour cream, plain yogurt is a great substitute. To ensure your cake is perfectly moist, don’t overbake it; start checking for doneness a few minutes before the timer goes off. For a twist, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version of this cake.
Recipe Variations
- Chocolate Chip Banana Crumb Cake: Fold in a cup of chocolate chips into the batter before baking for a chocolatey twist.
- Peanut Butter Banana Crumb Cake: Swirl in a half cup of peanut butter into the batter for a rich, nutty flavor.
- Blueberry Banana Crumb Cake: Add a cup of fresh or frozen blueberries to the batter for a fruity burst in every bite.
- Gluten-Free Banana Crumb Cake: Substitute the all-purpose flour with your favorite gluten-free flour blend for a gluten-free version.
- Vegan Banana Crumb Cake: Use plant-based butter, flax eggs, and vegan sour cream to make this cake vegan-friendly.
Frequently Asked Questions
Can I use frozen bananas? Yes, you can use thawed frozen bananas. Just make sure to drain any excess liquid to prevent the batter from becoming too wet.
How do I store the cake? Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Can I make this cake in a different pan? Yes, you can use a 9-inch round pan or a loaf pan, but adjust the baking time accordingly as the thickness of the batter will vary.
Summary
This Banana Crumb Cake is a delightful twist on traditional banana bread, featuring a moist banana cake topped with a buttery crumb topping. It’s perfect for any occasion and a great way to use up overripe bananas.