Introduction
This Banana Crumb Cake with Cream Cheese Frosting is a soft, moist, and incredibly flavorful dessert made with ripe bananas, warm cinnamon, buttery crumbs, and a smooth cream cheese frosting.
Every bite combines tender banana cake with a sweet cinnamon crumble and a rich, creamy topping.
It is perfect for breakfast, brunch, afternoon coffee, family gatherings, or an easy homemade dessert.
If you love banana bread, coffee cake, and cream cheese frosting, this recipe brings all three flavors together in one irresistible treat.
Recipe Overview
| Recipe Detail | Information |
| Prep Time | 25 minutes |
| Bake Time | 35–42 minutes |
| Cooling Time | 45 minutes |
| Frosting Time | 10 minutes |
| Total Time | About 1 hour 55 minutes |
| Yield | 12 servings |
| Difficulty | Easy |
| Course | Dessert / Breakfast |
| Cuisine | American |
| Oven Temperature | 350°F (175°C) |
Why You’ll Love This Recipe
This banana cake is exceptionally moist because it uses plenty of ripe bananas.
The cinnamon crumb topping adds a buttery, slightly crunchy texture that contrasts beautifully with the soft cake.
The cream cheese frosting makes the dessert rich, smooth, and indulgent without requiring complicated decorating skills.
It is also an excellent way to use overripe bananas sitting on your kitchen counter.
The finished cake looks beautiful enough for a celebration but is simple enough for a weekend baking project.
Ingredients
For the Banana Cake
| Ingredient | Amount |
| Ripe bananas, mashed | 3 large |
| All-purpose flour | 2 cups (250 g) |
| Granulated sugar | ¾ cup (150 g) |
| Brown sugar | ½ cup (100 g) |
| Unsalted butter, melted | ½ cup (113 g) |
| Large eggs | 2 |
| Sour cream or Greek yogurt | ½ cup (120 g) |
| Vanilla extract | 2 teaspoons |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
For the Crumb Topping
| Ingredient | Amount |
| All-purpose flour | ¾ cup (95 g) |
| Brown sugar | ½ cup (100 g) |
| Granulated sugar | ¼ cup (50 g) |
| Unsalted butter, melted | 6 tablespoons (85 g) |
| Ground cinnamon | 1 teaspoon |
| Salt | Pinch |
| Chopped walnuts or pecans | ½ cup (60 g), optional |
For the Cream Cheese Frosting
| Ingredient | Amount |
| Full-fat cream cheese, softened | 8 oz (225 g) |
| Unsalted butter, softened | 4 tablespoons (57 g) |
| Powdered sugar | 1½ cups (180 g) |
| Vanilla extract | 1 teaspoon |
| Heavy cream or milk | 1–2 tablespoons |
| Salt | Small pinch |
For Garnishing
| Ingredient | Amount |
| Fresh banana slices | 1 banana |
| Extra crumb topping | ¼ cup |
| Chopped pecans or walnuts | 2 tablespoons |
| Ground cinnamon | Light sprinkle |
Step-by-Step Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 13-inch baking pan and line it with parchment paper, leaving some overhang on the sides.
The parchment will make it easier to remove the cake after cooling.
Prepare the Bananas
Peel the ripe bananas and place them in a bowl.
Mash them with a fork until mostly smooth.
A few small pieces of banana are perfectly fine and will add extra texture and flavor.
Very ripe bananas with plenty of brown spots are ideal because they provide more sweetness and a stronger banana flavor.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Set the mixture aside.
Mix the Wet Ingredients
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar.
Add the eggs one at a time.
Whisk until smooth.
Add the mashed bananas, sour cream, and vanilla extract.
Mix until everything is evenly combined.
Combine the Batter
Gradually add the dry ingredients to the banana mixture.
Fold gently with a spatula until just combined.
Do not overmix the batter.
A few small streaks of flour are better than overworking the mixture.
Overmixing can make the finished banana cake dense.
Prepare the Crumb Topping
In a separate bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
Pour in the melted butter.
Mix with a fork until large, moist crumbs form.
If using pecans or walnuts, fold them into the crumb mixture.
The crumbs should be irregular in size rather than completely uniform.
Assemble the Cake
Pour the banana batter into the prepared baking pan.
Spread it evenly with a spatula.
Sprinkle the crumb mixture generously over the entire surface.
Try to distribute the crumbs evenly so every slice has plenty of cinnamon topping.
Bake
Place the cake in the preheated oven.
Bake for approximately 35–42 minutes.
The top should be golden brown and the center should feel set.
Insert a toothpick into the center.
It should come out with a few moist crumbs but no wet batter.
Avoid overbaking because this can make the banana cake dry.
Cool the Cake
Remove the cake from the oven.
Allow it to cool in the pan for approximately 15 minutes.
Then transfer it to a cooling rack or leave it in the pan until completely cool.
The cake must be cool before adding the cream cheese frosting.
Warm cake can cause the frosting to melt.
Prepare the Cream Cheese Frosting
Place the softened cream cheese and butter in a mixing bowl.
Beat for approximately 2 minutes until smooth and creamy.
Gradually add the powdered sugar.
Mix on low speed initially to prevent the sugar from flying out of the bowl.
Add the vanilla extract and a small pinch of salt.
Beat until smooth.
If the frosting is too thick, add heavy cream or milk 1 teaspoon at a time until you reach a spreadable consistency.
Frost the Cake
Spread the cream cheese frosting evenly over the completely cooled cake.
Use an offset spatula to create a smooth or slightly textured finish.
For a look similar to the image, allow some frosting to gently drip toward the edges.
Garnish
Top the frosting with additional cinnamon crumbs.
Add chopped pecans or walnuts if desired.
Fresh banana slices can be arranged on top immediately before serving.
For the best appearance, add fresh banana slices shortly before serving because they can darken over time.
Best Tips
Use very ripe bananas with plenty of brown spots for the strongest natural banana flavor.
Measure flour carefully. Too much flour can make the cake heavy and dry.
Do not overmix the batter after adding the flour.
Allow the cake to cool completely before frosting.
Use softened cream cheese and butter for a smooth frosting.
For the best crumb texture, use melted butter that has cooled slightly before mixing it into the topping.
Do not press the crumb topping down too firmly. Loose crumbs create a more textured, bakery-style finish.
Best Ingredient Options
Bananas
The riper the bananas, the better.
Brown-spotted bananas are naturally sweeter and contain more concentrated banana flavor.
Sour Cream
Sour cream makes the cake tender and moist.
Plain Greek yogurt is an excellent substitute.
Nuts
Pecans provide a buttery, slightly sweet flavor.
Walnuts give the cake a more pronounced nutty taste.
You can leave the nuts out if you prefer a nut-free banana crumb cake.
Cream Cheese
Full-fat block cream cheese provides the richest and smoothest frosting.
Avoid cream cheese spreads if possible because they can contain more moisture.
Brown Sugar
Light brown sugar works beautifully.
Dark brown sugar can be used for a deeper molasses flavor.
Recipe Variations
Chocolate Chip Banana Crumb Cake
Add ¾ cup of semi-sweet chocolate chips to the banana batter.
Chocolate pairs exceptionally well with ripe bananas and cinnamon.
Banana Pecan Crumb Cake
Add ¾ cup chopped toasted pecans to the batter and another ½ cup to the crumb topping.
This creates a richer, nuttier dessert.
Cinnamon Swirl Banana Cake
Mix ¼ cup brown sugar with 1 teaspoon cinnamon.
Spread half the batter into the pan, sprinkle with the cinnamon mixture, then add the remaining batter.
Finish with the crumb topping.
Chocolate Banana Cake
Replace ¼ cup of the flour with unsweetened cocoa powder.
Add ½ cup chocolate chips for an extra chocolate flavor.
Maple Banana Crumb Cake
Add 1 tablespoon pure maple syrup to the cake batter.
You can also add 1 teaspoon maple extract to the frosting.
Coconut Banana Cake
Add ½ cup shredded sweetened or unsweetened coconut to the batter.
Finish the cake with toasted coconut flakes.
Caramel Banana Cake
Drizzle cooled slices with homemade or store-bought caramel sauce.
The combination of banana, cinnamon, caramel, and cream cheese frosting is especially indulgent.
What to Serve With
Serve this banana crumb cake with freshly brewed coffee.
A cup of black tea or chai also pairs beautifully with the cinnamon and banana flavors.
For a dessert-style serving, add a small scoop of vanilla ice cream.
Fresh berries provide a pleasant contrast to the rich frosting.
You can also drizzle individual slices with caramel sauce or chocolate sauce.
Make-Ahead Instructions
The banana cake can be baked 1 day in advance.
Allow it to cool completely, then cover it tightly and store it at room temperature if unfrosted.
Prepare the cream cheese frosting separately and refrigerate it in an airtight container.
Bring the frosting out of the refrigerator for approximately 20–30 minutes before spreading.
For the freshest presentation, frost the cake shortly before serving.
Storage
Because the cake contains cream cheese frosting, store it in the refrigerator once frosted.
Cover the cake tightly or place it in an airtight cake container.
It will keep for approximately 4 days in the refrigerator.
Allow individual slices to sit at room temperature for approximately 15–20 minutes before serving for a softer texture.
Reheating
This cake is delicious cold, chilled, or slightly softened at room temperature.
If you prefer a warm slice, remove the frosting from a portion if possible.
Warm the cake for approximately 10–15 seconds in the microwave.
Add the frosting after warming.
Avoid heating the cream cheese frosting for an extended period.
Freezing
The unfrosted banana cake freezes very well.
Allow it to cool completely.
Wrap the cake tightly in plastic wrap and place it inside a freezer-safe bag or container.
Freeze for up to 3 months.
The cream cheese frosting can also be frozen separately for approximately 1 month.
Thaw the cake overnight in the refrigerator.
Allow it to come closer to room temperature before frosting and serving.
Common Mistakes to Avoid
Using Underripe Bananas
Yellow bananas without brown spots do not provide enough sweetness or banana flavor.
Use very ripe bananas whenever possible.
Adding Too Much Banana
Extra banana may seem like a good idea, but too much moisture can make the cake dense or gummy.
Measure the mashed bananas rather than simply adding extra fruit.
Overmixing the Batter
Mix the batter only until the flour disappears.
Overmixing develops gluten and can produce a tough cake.
Overbaking
A toothpick should come out with a few moist crumbs.
If it comes out completely dry, the cake may already be overbaked.
Frosting a Warm Cake
Always allow the cake to cool completely.
Otherwise, the cream cheese frosting can melt and slide off the surface.
Making the Frosting Too Thin
Add liquid gradually.
You can always add more milk or cream, but it is much harder to correct frosting that has become too thin.
Adding Banana Slices Too Early
Fresh banana slices can oxidize and turn brown.
Add them shortly before serving for the best appearance.
Nutrition Estimate
Nutrition values are approximate and will vary depending on the exact ingredients and portion size.
| Nutrition | Approximate Amount Per Serving |
| Calories | 520 kcal |
| Protein | 7 g |
| Carbohydrates | 68 g |
| Fat | 25 g |
| Saturated Fat | 13 g |
| Sugar | 43 g |
| Fiber | 2 g |
| Sodium | 300 mg |
| Calcium | 75 mg |
Frequently Asked Questions
Can I use frozen bananas?
Yes.
Thaw the bananas completely and drain off excess liquid before mashing.
Frozen bananas can provide excellent flavor for banana cake.
Can I make this recipe without cream cheese frosting?
Absolutely.
The banana crumb cake is delicious on its own.
You can also use a simple vanilla glaze, powdered sugar, caramel sauce, or buttercream.
Why is my banana cake dense?
The most common causes are too much flour, overmixing, underripe bananas, or expired baking soda or baking powder.
Measure your flour accurately and mix the batter gently.
Can I use a different baking pan?
Yes.
An 8 × 8-inch or 9 × 9-inch pan can be used for a thicker cake.
You will need to increase the baking time and check the center carefully.
A larger pan will produce a thinner cake and may require less baking time.
Can I add chocolate chips?
Yes.
Add approximately ¾ cup chocolate chips to the batter.
Semi-sweet or dark chocolate works especially well.
Can I make the crumb topping without nuts?
Yes.
The nuts are completely optional.
The crumb topping remains delicious with flour, brown sugar, butter, cinnamon, and salt.
How do I keep the cream cheese frosting smooth?
Use room-temperature cream cheese and butter.
Beat them until smooth before adding powdered sugar.
Add liquid gradually so the frosting doesn’t become too thin.
Can I make this banana cake overnight?
Yes.
In fact, the flavor can become even better after resting overnight.
Keep the frosted cake refrigerated and bring it out shortly before serving.
Can I use Greek yogurt instead of sour cream?
Yes.
Use plain, full-fat or whole-milk Greek yogurt in the same quantity.
It provides moisture and tenderness while adding a slight tang.
Final Thoughts
This Banana Crumb Cake with Cream Cheese Frosting is everything a great homemade banana dessert should be: soft, moist, buttery, warmly spiced, and generously topped with creamy frosting.
The combination of tender banana cake, cinnamon crumb topping, and smooth cream cheese frosting makes every bite rich and satisfying.
For the best results, use very ripe bananas, avoid overmixing, and allow the cake to cool completely before frosting.
Serve it with coffee for breakfast or brunch, or add vanilla ice cream and caramel sauce for an indulgent dessert.