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.
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.
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 :)
For the cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 ripe bananas
- 1/2 cup coconut oil (room temperature)
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup Silk soy milk
For the crumb topping
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup coconut oil (melted)
- 1 cup pecans (chopped (optional))
- Preheat an oven to 350°F. Butter and flour a 10-inch springform pan or a 9×13” baking pan.
- 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.
- Add in the flour, baking powder, and salt. Mix on low until just combined.
- Prepare streusel by combining all the ingredients in a medium bowl. Use your fingers to combine the ingredients and form course crumbles.
- 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 9×13”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.