Banana Crumb Cake (Dairy Free)

This Banana Crumb Cake is a stepped up version of the best banana bread you’ve ever had! It’s full of banana flavor, and the pecan crumb topping puts it over the top. It’s also dairy free.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free. Banana breads and cakes and desserts of all sorts rank among my personal favorites, and they also dominate in my most popular posts on the site (Paleo Chocolate Chunk Banana Bread & Almond Banana Bread are both favorites!!). I love the sweetness and bold flavor that ripe bananas bring to a baked good, and it’s seriously hard to make a dry banana bread or cake.

I, personally, am a huge fan of chocolate and banana, but for this banana crumb cake recipe, I resisted the urge to add chocolate and kept it pure, with the only adornment being the gorgeous crumbles on top. I was glad I opted for no chocolate – this cake allows the banana flavor to really shine.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free. The cake itself is moist and tender with pure banana flavor and not too much sweetness. It’s similar to banana bread, but a little bit lighter and more cakey. I used Silk soy milk for the liquid in this recipe to keep it dairy free. April is National Soyfoods Month, and I loved this soy swap! The soy milk didn’t leave any flavor, and kept the cake super moist and tender. Check out all the different soy swaps you can make here.

In place of butter in the cake and crumble, I used coconut oil! Coconut oil is one of my favorite ingredients and it works perfectly in place of butter here. Best of all, this cake comes together super quickly and easily, so you don’t have to fuss around for too long to get a delicious result.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free. The crumble is always my favorite part of anything, and as usual, I totally picked the crumble off the top of this cake. The crumble was soft and crispy and crumbly, and I didn’t miss the butter one bit – the coconut oil definitely did the job. I’m always a fan of nuts for texture so I added in chopped pecans, but if you’re not into nuts than feel free to skip them.

This cake got me more praise and high fives and full-on raves than I’ve gotten in a while. This whole thing got devoured whenever people came over, and trails of crumbs were left on our kitchen floor while it lasted. If you’re a banana fan, this one’s for you! Enjoy :)

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.

Banana Crumb Cake (Dairy Free)
 
Author:
Ingredients
For the cake
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 ripe bananas
  • ½ cup coconut oil, room temperature
  • 1¼ cups granulated sugar
  • ½ cup light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup Silk soy milk
For the crumb topping
  • 1¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • ⅛ teaspoon kosher salt
  • ½ cup coconut oil, melted
  • 1 cup pecans, chopped (optional)
Directions
  1. Preheat an oven to 350°F. Butter and flour a 10-inch springform pan or a 9x13” baking pan.
  2. In a stand mixer fitted with a paddle attachment, mash the bananas until smooth. Add coconut oil and beat until combined with no lumps, and then add sugar, eggs, soy milk, and vanilla extract.
  3. Add in the flour, baking powder, and salt. Mix on low until just combined.
  4. Prepare streusel by combining all the ingredients in a medium bowl. Use your fingers to combine the ingredients and form course crumbles.
  5. Spread banana batter in the prepared pan. Top with the crumb topping. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. If using a springform pan, remove the sides from the pan and slide the cake onto the rack. If using a 9x13”pan, let cool for at least one hour in the pan.

 Disclosure: This post is sponsored by the Soyfoods Association of North America in conjunction with Blog Meets Brand. I received a free sample of the product and was compensated for my time. All opinions are my own.

This Banana Crumb Cake is a stepped up version of the best banana bread you've ever had! It's full of banana flavor, and the pecan crumb topping puts it over the top. It's also dairy free.

Comments

  1. I can totally see why those two recipes you mentioned are two of the most popular ones on your site, because they sound amazing, but this banana crumb cake takes the ‘cake’ so to say lol, looks amazing, and I just so happen to have some ripe bananas I think are going to become this cake later tonight!
    Phi @ The Sweetphi Blog recently posted…Gorgonzola Stuffed FennelMy Profile

  2. It looks rich and moist, just how I like my cakes! I have no doubt flavor wise it’s amazing, but I just love the crumb topping – for some reason a crunchy topping makes simple cakes like this one so much better.
    Oana recently posted…{Matcha Rose Verrines} – Desert la pahar cu pudra de ceai verdeMy Profile

  3. Banana bread and a fat-crumbed streusel are two of my favorite things. Be honest: Did you read my mind?

  4. coconut oil is the best!!! This cake is like all the best parts of crumb cake merged with banana bread! LOVE

  5. This cake looks totally delicious! That crumb topping is to die for and I can totally appreciate a dairy free dessert :)
    Medha (Whisk and Shout) recently posted…Weekly Obsessions!My Profile

  6. Love this one Rachel! Banana bread is one of my favorites, and so is crumb cake. Them combined sounds amazing!

  7. I love baking with bananas, they make everything so moist and sweet. This cake looks so incredible, Rachel! That crumb topping sounds amazing too.
    Danielle recently posted…Quinoa Pizza BitesMy Profile

  8. I love how moist this cake is! I also love that it is dairy free. Like you, I adore banana bread so I simply must try this!
    Jocelyn (Grandbaby cakes) recently posted…Mexican Chicken Pozole VerdeMy Profile

  9. Well doesn’t this cake look just perfect? I love banana treats. And that crumb topping is perfect!
    Natalie @ Tastes Lovely recently posted…Meet Our Baby Chicks!My Profile

  10. Rachel, I love this cake!! the crumb topping is perfect and love that it’s dairy free!!! woot woot for soy milk!
    Alice @ Hip Foodie Mom recently posted…Vegan Power Sandwich with Asparagus PestoMy Profile

  11. Yes! I’m all about that crumble topping as well. The more crumbles, the better! This has to be one of the best crumb cake recipes I’ve come across in a long time. I can’t wait to try it in all it’s banana glory! Great recipe!

  12. I love this cake, Rachel!! Coconut oil is a favorite ingredient of mine, and I can only imagine how well it worked in this cake. <3
    Abby recently posted…Scrapbook Love & A Story for Your SaturdayMy Profile

  13. Why have I never put crumbs on banana bread / cake before?? This looks soooo good. Anything with crumbs is such a weakness of mine!!
    Ashley recently posted…No Bake Peanut Butter and Chocolate TartsMy Profile

  14. Trails of crumbs are always a good sign. :) This cake looks gorgeous Rachel!
    Karen @ The Food Charlatan recently posted…Cuban Mojo Marinated Pork (Lechon Asado)My Profile

  15. I love how this is half banana bread and half crumb cake, it looks SO utterly delicious! And that crumb topping is perfect!! Pinned :)
    Christina @ Bake with Christina recently posted…Death-By-Chocolate Layered Cake.My Profile

  16. This cake looks divine, Rachel! I love fact it’s dairy-free! :D Adore that delicious crumb! Craving a slice of this right now for breakfast!
    Jess @ whatjessicabakednext recently posted…Golden Oreo CupcakesMy Profile

  17. I’m such a sucker for crumb cakes, Rachel!This banana version sounds fantastic! And I love that it’s dairy free too. Makes it even better!
    Gayle @ Pumpkin ‘N Spice recently posted…Banana Bread GranolaMy Profile

  18. I am that annoying person that picks all of the crumb topping off things like this so nobody else gets any!! haha! It is my favorite part!
    Annie @Maebells recently posted…Raspberry Green Tea PopsicleMy Profile

  19. Oh this is cake is humbly amazing! Just love the simple ingredients, the honest amazing look and man…ok fine I just want a slice with my morning tea!
    Zainab recently posted…Classic Key Lime Pie RecipeMy Profile

  20. I just looove crumb cake, and this version looks amazing! I can’t believe you made all those healthy swaps, I never would have guessed it…looks delicious!
    Denise | Sweet Peas & Saffron recently posted…21 FAST & HEALTHY CHICKEN DINNERS (THAT AREN’T BORING!)My Profile

  21. What a stunning crumb cake! My buddy can’t have dairy so I’ll def be sharing this with him!!
    Chris+@+Shared+Appetite recently posted…Southwest Tuna Melt with Roasted Corn Poblano SalsaMy Profile

  22. Crumbs are my favoritest thing ever! And in this cake, they look AMAZING. Love it!
    Mir recently posted…Key Lime Pie FudgeMy Profile

  23. OOhhhh, you so had me at Crumb. Then I forced myself to dab the drool off my chin and continue reading… onto bananas, and cake. YUMMMMM! This looks seriously spectacularly delicious. I want to shove my face into the middle of this cake, and claim it as my own, so I won’t have to share! You mentioned you picked the crumb topping off, that is always where I start with a delightful cake like this! #GreatMinds!! Thanks for sharing… pinning, making, still drooling….

  24. I love banana breads, and the thought of having this banana crumb cake in my life is making my mouth water! Ps. I love your gorgeous photos!
    Connie recently posted…Vietnamese Shaking Beef (Bo Luc Lac)My Profile

  25. I swoon and say ‘oh man’ a lot when I stop by here! : ) This cake – that crumb topping – looks divine!!
    Monica recently posted…Diner-style buttermilk pancakesMy Profile

  26. Any kind of baked goodie instantly becomes SO much better when it has got banana in it ^.^
    This crumb cake also look so tasty- I really want to try making it! :)

  27. This is the purdiest cake I ever did see. Love that it’s dairy-free. Pinned.

  28. This looks awesome! And so pretty, too. I want to faceplant into that crumb topping! ;)
    Jess @ Flying on Jess Fuel recently posted…Cats Can Eat Healthy, too!My Profile

  29. I love the idea of this cake! Especially that it is dairy-free, we are dairy-free so this is definitely getting made!! Yum!
    Kate recently posted…Warm Cauliflower Salad with Cumin VinaigretteMy Profile

  30. Mary Ann says:

    Hi, I made this cake this morning and I knew there was a problem when you said ‘spread’ in the batter. My batter was thin and runny. I triple checked my ingredients and I know I didn’t mis-measure or miss an ingredient. Is there possibly something wrong with the recipe? I am still baking this – 50 minutes in – and of course, the crumb topping sunk into the cake. It may end up in the trash, time will tell. Just wanted you to know this did not work out for me.

    • Hi Mary Ann, I’m so sorry you had an issue with the cake! The only thing I can think of is the coconut oil – it should have been in a solid form at room temperature when you added it. If it was liquid, the liquid ratio of the cake would have been off which would have made the cake a lot runnier. Could that have been the problem? I hope the cake still tasted okay. Again, I’m sorry you had trouble! Thanks for letting me know.

      • Mary Ann says:

        Hi Rachel, thank you for replying! I would bet that was it. The oil was pretty soft. Do you ever have problems incorporating coconut oil into batter when it is solid?

        On a good note, it was delicious. It took a lot longer to cook and I was afraid it would be too sweet because the topping was in the batter, but it was so moist and only a tiny bit sweeter than I would want. But it was gone within 20 minutes so I don’t think there were any complaints! Thanks again.

        • That’s so great to hear, Mary Ann! I’m glad it ended up turning out fine despite the issue. I usually incorporate the coconut oil in my electric mixer so I don’t usually have a problem with it incorporating into the batter. Thanks for the update!

  31. Wow this looks so good. I was just getting ready to make some banana bread when I found this sight. No sugar here just honey , but will mess with ingredients a little..But seriously, have you ever tried shredded coconut in streusel? Yum its great by it self.. just remember to cover loosely with parchment if you don’t want it to brown. Streusel is definately what my banana bread is missing. Kind of like coffeecake. Worth trying with brownies sometime, as this is suppose to be brownie week. Thanks

Trackbacks

  1. […] by the two other crumb cakes I’ve posted on Bakerita – Pumpkin Crumb Cake and this Banana Crumb Cake. Both of them turned out to be big hits, and I knew an apple iteration would turn out just as […]

  2. […] Banana Crumb Cake (Dairy Free) […]

  3. […] stumbled upon bakerita.com and saw this delicious recipe.  Wow!  This was a home run!  What a moist, delicious cake.  I made it for a […]

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