Banana Streusel Crumb Cake

Another riff on banana bread, this time a little bit more fancy with a streusel filling running through the center. Yum! This can be a breakfast or afternoon tea cake.

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Serves 8

Streusel

  • 1 c flour

  • 1⁄4 brown sugar

  • 2⁄3 c sugar

  • 1 1⁄2 t cinnamon

  • 1⁄2 c melted butter

Glaze

  • 1⁄2 c confectioners sugar

  • 2 T heavy cream (or milk)

  • 1⁄4 t vanilla

Cake

  • 2 ripe bananas

  • 1⁄2 c sour cream

  • 1 t vanilla

  • 2 eggs, lightly beaten

  • 1⁄3 c canola oil

  • 1⁄2 c sugar

  • 1⁄4 t kosher salt

  • 1⁄4 t grated nutmeg

  • 1 t baking powder

  • 1⁄2 t baking soda

  • 1 1⁄3 c all purpose flour

  • 1⁄3 c chopped walnuts

Line an 8x8 or 9x9 inch pan with parchment and set aside. Preheat the oven to 350.

Make the streusel by combining flour, both sugars, and cinnamon in a small bowl. Pour melted butter over and stir to moisten and combine.

Make the glaze by whisking the sugar with the heavy cream and vanilla. Add more cream if the glaze is too thick.

For the cake, add sugar, salt, nutmeg, baking powder, and baking soda to flour and stir to mix in a medium bowl. Mash the bananas with a fork and add in the sour cream, vanilla and eggs and beat with a fork or whisk to combine. Add wet ingredients to the flour mixture and fold. Pour half the batter into the pan. Crumble about half the streusel over the batter, then distribute the walnuts over the streusel. Pour the rest of the cake batter over, using an offset spatula to smooth. Sprinkle remaining crumbs over batter, using your hands to squeeze streusel to form big crumbs.

Bake about 40 minutes, until a cake tester comes out clean. Cool cake on a wire rack. Drizzle glaze over once cake is completely cool.

DessertCharlotte PlaBanana, Streusel, Crumb Cake