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.


Crumb Topping – 1 ¼ cups all-purpose flour – ½ cup firmly packed brown sugar – ¼ cup sugar – 2 teaspoons ground cinnamon – ¼ teaspoon coarse salt – ½ cup 1 stick unsalted butter, melted


Banana Cake – 1 ¼ cups all-purpose flour – 1 tablespoon buttermilk powder* – 1 teaspoon baking powder – ¼ teaspoon baking soda – ¼ teaspoon salt – ½ cup 1 stick unsalted butter, softened – 1 cup sugar – 2 large eggs – 1 cup mashed bananas 2 to 3 medium – ¼ cup milk* – 2 teaspoons vanilla extract


Icing – ⅔ cup powdered sugar – 1 tablespoon water – ½ teaspoon vanilla extract

Preheat oven to 325° F. Line an 8x8-inch glass or ceramic baking dish with parchment.

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.

For the cake, whisk together flour, buttermilk powder, baking powder, baking soda, and salt in a medium bowl.

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.

Pour the batter into the prepared pan. Scatter the topping, in clumps, on top of the batter.

Bake 55 to 60 minutes until a toothpick inserted in the center comes out clean.

To make the icing, whisk together powdered sugar, water and vanilla until smooth. Drizzle over warm cake.