As someone who loves to bake, especially for Shabbat, I find that a warm, freshly baked cake is the perfect way to end the week and begin the next. There’s something so comforting about having a slice of cake in the morning with a hot cup of coffee or tea. For me, it’s all about making sure everyone can enjoy it, so I often bake lactose-free treats by using oil or vegan butter as a substitute for regular butter and oat or soy milk in place of dairy. Thankfully, there are so many great products available now that make lactose-free baking easier than ever, without sacrificing flavor or texture. This Banana Crumb Cake is no exception—it’s sweet, flavorful, and topped with a crumbly, cinnamon-sugar topping that’s simply irresistible.
Banana Crumb Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8-10
Category: Dessert
Cuisine: American
Ingredients
For the Cake (Batter):
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 3/4 cup white sugar
- 1 large egg, lightly beaten
- 1/3 cup unsalted butter, melted or vegan butter or cooking oil (avocado, olive, peanut, canola oil)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
For the Crumb Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened (vegan or cooking oil work as well)
Instructions
- Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Mash the bananas: In another bowl, mash the ripe bananas until smooth. Add the sugar, lightly beaten egg, melted butter, and vanilla extract. Mix until fully combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour the batter into the prepared cake pan, spreading it out evenly.
- Make the crumb topping: In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the softened butter using a fork or your fingers until the mixture resembles coarse crumbs.
- Top the cake: Sprinkle the crumb topping evenly over the batter in the cake pan.
- Bake the cake: Place the cake in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve: Once the cake has cooled slightly, slice and serve it either warm or at room temperature with a light drizzle of maple sirup! Enjoy!
Tips & Tricks:
- Bananas: The riper the bananas, the better! Overripe bananas with plenty of brown spots make for a sweeter and more flavorful cake.
- Butter Substitute: You can substitute the butter with oil if you prefer a dairy-free version.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
