Old-Fashioned Banana Crumb Cake with Glaze

A moist banana cake with a buttery brown sugar crumb topping and sweet vanilla glaze, baked in a simple 9x13 pan. 

There’s something special about recipes passed down through a mother’s kitchen. They’re not just instructions—they’re memories. This banana crumb cake is one of those simple, dependable recipes that turns ripe bananas into something warm, sweet, and meant to be shared.

This recipe is a classic “use what you have” kind of cake. With a soft banana cake base bring natural sweetness and moisture, while the layers of cinnamon crumb topping adds texture and a buttery cinnamon flavor. Then a light vanilla glaze is drizzled over the top of the still warm cake.

This is the kind of recipe that works just as well for breakfast as it does for dessert. 

Ingredients: 

Crumb Topping:
8 Tbs. cold butter, cubed
1 c. flour
1 c. light brown sugar
1 tsp. cinnamon

Cake:
4 medium ripe bananas
8 Tbs. Butter, melted
1 3/4 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 Tbs. baking powder
1 tsp. salt
1 c. milk

Glaze:
1 c. powdered sugar
1 Tbs. milk
1 tsp. vanilla extract 

Directions: 

Preheat oven to 350°F. Grease or spray a 9x13-inch baking pan.

Make the crumb topping:
In a large bowl, combine flour, brown sugar, and cinnamon.

Cut in the cold butter using a pastry cutter or two knives until the mixture resembles small peas. Set aside.

Make the batter:
In a large bowl, mash bananas until smooth.

Add melted butter, sugar, eggs, and vanilla. Mix until fully combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Add half of the dry ingredients to the banana mixture and mix gently.

Add half of the milk and mix.

Repeat with remaining flour and milk, mixing just until combined.

Pour half of the batter into the prepared pan.

Sprinkle about 1/3 of the crumb mixture evenly over the top of the batter.

Add remaining batter and spread gently.

Top with remaining crumb mixture.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze:
In a small bowl, mix powdered sugar, milk, and vanilla until smooth.

Drizzle over the slightly warm cake.

Tips for Best Success:

• Use very ripe bananas for the best flavor
• Do not overmix the batter to keep the cake soft
• Make sure butter for the crumb is cold
• Let the cake cool slightly before glazing so it doesn’t melt completely

Variations and Substitutions:

• Add chopped walnuts or pecans to the crumb topping
• Swap cinnamon for pumpkin pie spice
• Use brown butter in the batter for deeper flavor
• Add mini chocolate chips to the batter

Serving Suggestions:

• Serve warm with coffee or tea
• Add a scoop of vanilla ice cream for dessert
• Great for brunch tables or potlucks

How to Store:

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze slices individually for up to 2 months

Frequently Asked Questions:

Can I use frozen bananas?
Yes, thaw and drain excess liquid before using.

Can I make this ahead of time?
Yes, it stays moist and flavorful the next day.

Why is my crumb topping sinking?
The batter may be too thin or the crumb too heavy—lightly press, don’t pack.