Easy Banana Crumb Cake

Easy banana crumb cake is always my answer when I need a quick treat that makes the house smell incredible and uses up those extra ripe bananas on the counter. It is my go to when I want something cozy and nostalgic with very little effort yet lots of flavor. This cake comes out soft and tender with a sweet crunchy topping from the pecans and crumb mix every time.

I first put this together on a busy morning and my kids were convinced I had made something from scratch at a bakery. We now bake it for weekend brunches and sometimes it is dessert with ice cream after dinner.

Ingredients

• Ripe bananas: add moisture and classic flavor plus they help sweeten the cake so aim for bananas with brown spots for the best results
• Vanilla extract: brightens the flavors and deepens the cake’s aroma so choose real vanilla for the richest taste
• Sweetened condensed milk: helps create a thick moist batter as well as bringing extra sweetness that complements the bananas
• Pecans: bring nutty crunch and contrast every bite plus toasted pecans add even more depth if you have a chance to use them
• Krusteaz cinnamon swirl crumb cake and muffin mix: saves time and guarantees a spicy crumb topping you would not get from scratch
• Salted butter: adds richness balances the sweetness and gives a golden crust so try to use high quality butter
• Caramel sauce: optional for an extra decadent finish store bought or homemade will work
• Whipped cream: optional but makes it feel like a fancy bakery treat I usually make a quick homemade whipped cream with cold heavy cream and just a bit of vanilla

Step-by-Step Instructions

Mash the Bananas:

Start by peeling the bananas and placing them in a large mixing bowl. Use a fork or potato masher to mash them but leave some small chunks for texture. Avoid pureeing completely because those bits are delicious in the finished cake.

Combine Wet Ingredients:

Pour in the vanilla extract and sweetened condensed milk. Stir thoroughly to combine so the mixture is smooth and glossy.

Prepare Baking Dish:

Use butter or nonstick spray to grease a nine by thirteen inch baking dish to prevent sticking.

Add Banana Mixture:

Pour the banana batter into the greased dish and spread evenly with a spatula.

Add Pecans:

Sprinkle the chopped pecans all over the top of the banana layer for even coverage.

Layer the Cake Mix:

Carefully sprinkle the dry cake mix evenly over the banana and pecan mixture. Open the included brown sugar cinnamon packet and sprinkle that across the top too distributing evenly.

Add Butter:

Slowly drizzle the melted butter across the entire pan doing your best to moisten all the cake mix so there are no dry patches. You can use a spoon to help get into the corners.

Bake:

Place the pan on the center rack of a preheated three hundred fifty degree oven. Bake for forty five to fifty minutes until the topping is golden and the cake is set in the center.

Garnish and Serve:

Let cool in the baking dish for several minutes so the cake sets before cutting. If you like drizzle caramel sauce on top and add whipped cream right before serving. The cake is best served warm.

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Pecans are my favorite ingredient in this cake because they add a buttery crunch that keeps each bite interesting. The best mornings are when my son helps sprinkle them over the batter and sneaks a few for himself every time.

Storage Tips

Leftover cake will keep covered tightly at room temperature for up to two days but I recommend refrigerating if you use whipped cream or have a warm kitchen. To rewarm pop into the oven at three hundred twenty five degrees for about ten minutes or use the microwave. The crumb topping stays nice longest if you cover the dish loosely or place a sheet of parchment over the surface.

Ingredient Substitutions

If you do not have pecans try walnuts or sliced almonds or leave out nuts completely for a nut free bake. You can swap cake mix brands but cinnamon swirl varieties work best for that signature flavor. Coconut condensed milk is a dairy free option and dairy free margarine can stand in for butter if needed.

Serving Suggestions

Serve this banana crumb cake warm with coffee at breakfast or as a dessert topped with vanilla or butter pecan ice cream. It also pairs beautifully with fresh berries or a drizzle of chocolate or butterscotch instead of caramel. Sometimes I spoon chopped bananas and extra toasted pecans over each serving for more texture.

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Bake Sale Favorite

Banana crumb cake has old fashioned American roots because bananas and condensed milk became staples in baking during the early twentieth century when home cooks needed easy and affordable options. Cakes like this bring back memories of potluck tables and church suppers with that sweet cinnamon topping everyone loves.

Recipe FAQs

→ What type of bananas work best?

Ripe bananas with lots of brown spots provide natural sweetness and a softer texture, making them perfect for this cake.

→ Can I substitute the cake mix?

Yes, any boxed cinnamon swirl or crumb cake mix will work. You can also use homemade crumb topping for a more personalized twist.

→ Do I have to use pecans?

Pecans add a pleasant crunch, but walnuts or almonds are great alternatives. Feel free to omit nuts for a nut-free version.

→ How can I tell when it’s finished baking?

The top will appear golden and set, and a toothpick inserted into the center should come out mostly clean with a few moist crumbs.

→ Is caramel sauce essential?

Caramel sauce is optional but adds a sweet finishing touch. Try chocolate or maple syrup for a different flavor profile.

→ Can I make this in advance?

Yes, the cake can be baked ahead of time and stored covered at room temperature for up to two days, or refrigerated for longer freshness.