Buttermilk Banana Crumb Cake

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Featured Image for post Buttermilk Banana Crumb Cake

A moist buttermilk banana cake topped with a sweet, buttery crumb topping, drizzled with a simple vanilla glaze. A craveable cake your family will love. 

This Buttermilk Banana Crumb Cake recipe is from a fun, new cookbook, The 8×8 Cookbook, by Kathy Strahs the creative, talented blogger behind Panini Happy and Cooking on the Side. Kathy uses the 8×8-inch square pan to create easy one-dish meals, side dishes, desserts and more. 

Collage of baking a Buttermilk Banana Crumb Cake

One of the great tips in the cookbook is lining the 8×8 pan with parchment paper. I buy flat sheets of parchment paper and use them frequently when baking on baking sheets, but never thought to use them in a 8×8 pan.

All I had to do was fold in the edges and it gave me handles to easily lift the cake from the pan. Once it was out of the pan, I was able to make some pretty drizzles along the edge.

A moist buttermilk banana cake topped with a sweet, buttery crumb topping, drizzled with a simple vanilla glaze. A craveable cake your family will love.

The recipe in the cookbook doesn’t include an icing, but icing is a must have on coffee cake at our house. My kids are big coffee cake lovers, and this one was a big hit.

My oldest son said, “You could make this again.” And I joked, “you know I don’t make things again.” So he said, “well don’t you need to make it again to get it perfect?” Sounds liked I’d better make an exception and make this one again soon.

Featured Image for post Buttermilk Banana Crumb Cake
Yield: 9 servings

Buttermilk Banana Crumb Cake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


Crumb Topping

  • 1 1/4 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, melted

Banana Cake

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon buttermilk powder*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup mashed bananas (2 to 3 medium)
  • 1/4 cup milk*
  • 2 teaspoons vanilla extract


  • 2/3 cup powdered sugar
  • 1 tablespoon water
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 325° F. Line an 8x8-inch glass or ceramic baking dish with parchment. Alternatively, for a metal pan, heat the oven to 350° F and prepare the pan in a similar manner.
  2. To make the topping, whisk together flour, brown sugar, sugar, cinnamon, and salt. Stir in melted butter with a fork until moist clumps form. Set aside the topping.
  3. For the cake, whisk together flour, buttermilk powder, baking powder, baking soda, and salt in a medium bowl.
  4. In a large mixing bowl, cream the butter and sugar together. Add eggs, bananas, milk and vanilla and mix until well combined. Mix in the dry ingredients just until blended.
  5. Pour the batter into the prepared pan. Scatter the topping, in clumps, on top of the batter.
  6. Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean.
  7. To make the icing, whisk together powdered sugar, water and vanilla until smooth. Drizzle over warm cake.


*The original recipe used 1/4 cup buttermilk.

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