This Banana Bread Cake is soft, moist, and packed with rich banana flavor, finished with a buttery cinnamon crumb topping that takes it over the top. It's everything you love about classic banana bread but in a tender, sliceable cake form. If you have ripe bananas sitting on your counter, this is the perfect way to turn them into something irresistible.
Banana Bread Cake Recipe Essentials
- 🍽️ Course: Dessert / Snack
- ⏱️ Cooking Time: 25 minutes
- 🍴 Servings: 9 squares
- 🧄 Flavor Profile: Sweet, buttery, rich banana, lightly spiced
- 🍚 Best Served With: Coffee, tea, whipped cream and banana fritters
- 🧊 Make Ahead?: Yes
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This banana bread cake is one of those cozy recipes that fills your kitchen with the best aroma while baking like our banana bread cookies. The soft cake paired with the crumbly topping creates the perfect balance of texture in every bite. It's simple enough for everyday baking but special enough to serve to guests.
This was inspired by my banana nut pancakes and double chocolate banana bread on this site, and pairs well with this homemade banana ice cream.
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Why You Will Love This Recipe
- Moist texture: The mashed bananas keep the cake soft and tender like our double chocolate banana bread
- Crumb topping: Adds a buttery, slightly crunchy contrast
- Kid-friendly: Naturally sweet and easy crowd-pleasing treat, like our banana blondies, to enjoy as breakfast, snack, or dessert
Ingredients
You only need a handful of basic ingredients to make this banana bread cake, making it a simple and budget-friendly recipe like our banana pudding fluff.
- Butter: Adds richness and keeps the cake moist
- Brown sugar: Provides sweetness and a deeper caramel flavor
- Egg: Helps bind the ingredients and adds structure
- Bananas: The star ingredient that gives natural sweetness and moisture
- All-purpose Flour: Creates the structure of the cake
- Baking soda: Helps the cake rise and stay fluffy
- Chocolate chips: Add bursts of melty sweetness
Topping Ingredients:
- Butter: Creates a rich crumb texture
- Flour: Forms the base of the crumble
- Brown sugar: Adds sweetness and crunch
- Cinnamon: Brings warm spice flavor
See the recipe card below for the exact quantities of each ingredient.
Variations
- Chocolate banana cake: Add ¼ cup cocoa powder and reduce flour to 1 ½ cups
- Nutty version: Mix in chopped walnuts, almonds, shredded coconut or pecans for crunch
- Banana berry cake: Add blueberries or strawberries like our strawberry banana bread to batter instead of or with chocolate chips
- Banana Spice Cake: Increase cinnamon and add nutmeg or a pinch of cloves for a warm spice profile
- Banana Glazed Cake: Top with a simple vanilla glaze of 1 cup powdered sugar, 1 teaspoon vanilla and ½-1 ½ tablespoons milk (desired consistency) instead of or with crumb topping
How to Make Banana Bread Cake
This banana bread cake is simple to make and comes together in just a few easy steps like our banana Nutella muffins. Preheat your oven to 350°F and coat an 8x8 inch baking dish with butter or nonstick cooking spray.
Step 1: Make your cake batter. Combine the softened butter and brown sugar in a large mixing bowl. Use an electric hand mixer to beat the ingredients together for 2 minutes. Add the egg and mashed bananas. Beat the mixture for another minute, or until the egg is thoroughly beaten.
Step 2: Add dry ingredients and chocolate chips. Gently whisk in the baking soda and flour. Make sure no dry pockets remain in your cake batter. Fold in the chocolate chips.
Step 3: Prepare to bake. Spread the mixture into your prepared baking dish. Set the pan aside.
Combine all of the ingredients for your topping in a small bowl. Use a fork or your hands to work the ingredients together until coarse and crumbly. Spread the crumb topping over your cake batter.
Step 4: Bake cake. Bake your cake for 25 minutes, or until the top is golden brown. Let your cake cool for 30 minutes before slicing.
Banana Bread Cake Expert Tips
- Unsalted Butter: If you only have unsalted butter add ½ teaspoon of salt to the cake batter and ¼ teaspoon of salt to the streusel topping.
- 9 x 9 inch pan: If using a 9x9 inch baking dish the cake will be a little bit thinner and baking time will be less.
- Use overripe bananas only: The darker the peel, the sweeter and more flavorful your cake will be
- Don't skip the topping: The crumb topping adds texture and elevates the entire dessert
- Test with toothpick in center: Ensures the thickest part of the cake is fully baked
- Use light brown sugar: Adds moisture and enhances the caramel-like flavor
- Avoid overbaking edges: Pull the cake out when golden and the center is just set
- Cut with a serrated knife: Keeps slices neat without crumbling
- Rest before serving: Allows flavors to develop and texture to set properly after cooling for 30 minutes
If you love recipes like this, you may also enjoy banana cornbread and banana french toast casserole.
Storage Directions
Room Temperature: Store banana bread cake in an airtight container at room temperature for up to 2 days. Keep it in a cool, dry place away from direct sunlight to prevent it from drying out.
Refrigerator: Store banana bread cake in an airtight container in the refrigerator for up to 5 days.
Freezer: To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheat: Warm individual slices in the microwave for 15-20 seconds to bring back that fresh-from-the-oven softness. For a slightly crisp top, reheat in the oven at 300°F for 8-10 minutes.
Make Ahead: You can bake this cake 1 day in advance and store it covered at room temperature or in the refrigerator.
What to Serve with Banana Bread Cake
- Serve warm with honey or maple butter
- Serve as dessert after dinner of pork milanese or chicken meatloaf
- Add whipped cream or vanilla ice cream and drizzle with caramel sauce or chocolate sauce
- Serve as brunch dessert with fresh fruit after enjoying crustless quiche
- Top with a sprinkling powdered sugar
- Enjoy as afternoon snack after hot dog sliders
Banana Bread Cake Recipe FAQs
To make the cake fluffier, avoid overmixing the batter and make sure your baking soda is fresh. Proper mixing and leavening help create a light texture.
A gummy texture usually comes from too much banana or underbaking. Make sure to measure ingredients correctly and bake until fully set.
Banana bread is denser and more loaf-like, while banana cake is softer, lighter, and more tender, similar to a traditional cake.
Yes, you can bake the batter in muffin tins. Reduce the baking time to about 18-22 minutes and check for doneness early.
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More Recipes with Bananas
Do you like bananas? Here some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Bread Cake
Equipment
Ingredients
- ½ cup salted butter softened or oil
- 1 cup light brown sugar
- 1 large egg
- 3 ripe bananas mashed
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ cups semi-sweet chocolate chips milk or dark chocolate chips or chunks work or omit
Toppings
- ¼ cup salted butter cold
- ½ cup all-purpose flour
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F and grease an 8x8-inch baking dish with butter or nonstick cooking spray.
- In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer for about 2 minutes, or until light and creamy. Add the egg and mashed bananas and continue mixing until well combined.
- Add the baking soda and flour, stirring just until no dry streaks remain. Fold in the chocolate chips, then spread the batter evenly into the prepared baking dish.
- In a small bowl, combine all of the topping ingredients. Use a fork or your fingertips to work the mixture together until it forms coarse crumbs. Sprinkle the topping evenly over the batter.
- Bake for about 25 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 30 minutes before slicing. Serve and enjoy!
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Notes
- 9 x 9 inch pan: If using a 9x9 inch baking dish the cake will be a little bit thinner and baking time will be less.
- Unsalted Butter: If you only have unsalted butter add ½ teaspoon of salt to the cake batter and ¼ teaspoon of salt to the streusel topping.
- Use overripe bananas only: The darker the peel, the sweeter and more flavorful your cake will be
- Don't skip the topping: The crumb topping adds texture and elevates the entire dessert
- Test with toothpick in center: Ensures the thickest part of the cake is fully baked
- Use light brown sugar: Adds moisture and enhances the caramel-like flavor
- Avoid overbaking edges: Pull the cake out when golden and the center is just set
- Cut with a serrated knife: Keeps slices neat without crumbling
- Rest before serving: Allows flavors to develop and texture to set properly after cooling for 30 minutes
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