Banana Crumb Cake Recipe

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Alexandra Penfold

The Entenmann's banana cake crumb topping is a very fine, sandy crumb. Some people (like my husband) might call it too fine or crumbly. If you prefer a more densely packed crumb, adjust the crumb recipe as follows: 6 tablespoons unsalted butter, 1 cup all purpose flour, 1/2 cup light brown sugar, 2 tablespoons sugar, and 1/4 teaspoon salt.

The chocolate piping is a fun detail, but be forewarned, it takes several hours for the chocolate to firm up and, like the original Entenmann's cake this takes its inspiration from, the chocolate squiggles are delicate. If you're eager to serve or eat your cake sooner, feel free to omit them.

The cake part of this recipe is adapted from the Banana Bread recipe found in the Fannie Farmer Junior Cookbook by Joan Scobey.

Recipe Facts

Active: 30 mins
Total: 90 mins
Serves: 12 servings

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Ingredients

For the Crumb Topping

  • 1 1/2 cups all-purpose flour

  • 3/4 cup light brown sugar

  • 1/4 cup sugar

  • 6 tablespoons unsalted butter, melted

For the Cake

  • 2 cups (9 ouncesall-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/4 cup buttermilk

  • 2 teaspoons vanilla

  • 8 tablespoons unsalted butter, soften to room temperature

  • 1 cup (7 ouncessugar

  • 2 large eggs

  • 1 cup mashed ripe bananas (2 large bananas or 3 medium bananas)

For the Chocolate Topping:

  • 2 ounces 72% cacao chocolate, melted in the microwave or double boiler

  • 2 tablespoons heavy cream

Directions

  1. For the crumb topping: In a medium bowl, whisk together flour, sugars and cinnamon until thoroughly combined. Drizzle melted butter over the flour mixture use a fork to incorporate and form a fine, sandy crumb (if you prefer a more compact crumb, please see instructions above). Set aside.

  2. Move oven rack to the center position and preheat oven to 350°F. Grease and flour cake pan.

  3. For the cake: In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside. Whisk together buttermilk and vanilla in a small bowl or measuring cup. Set aside.

  4. In a large bowl or the bowl of a stand mixer cream butter and sugar together. Beat in eggs, one at a time, scraping down the sides to fully incorporate each addition. Add half of the flour mixture to the batter, mix on medium to just incorporate, repeat the process adding the buttermilk mixture and the remaining flour. Stir in the mashed bananas until just combined. Pour into prepared pan and top with crumbs. Bake until cake is golden brown and a cake tester inserted into the middle comes out clean, about 50 to 60 minutes. Remove from oven to cool.

  5. While cake is cooling, quickly whisk together chocolate and cream in a small bowl, then transfer mixture to a pastry bag fitted with a small round tip. Once cake has cooled for about 20 minutes, pipe chocolate in wavy diagonal lines across the surface of the cake—it will take several hours for the chocolate to firm up. Cover and store leftovers up to three days.

Special equipment

electric stand mixer or hand mixer, 8 x 8 cake pan, pastry bag, small round tip

Nutrition Facts (per serving)
397 Calories
17g Fat
59g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 397
% Daily Value*
Total Fat 17g 21%
Saturated Fat 10g 49%
Cholesterol 69mg 23%
Sodium 222mg 10%
Total Carbohydrate 59g 21%
Dietary Fiber 2g 6%
Total Sugars 36g
Protein 5g
Vitamin C 1mg 7%
Calcium 35mg 3%
Iron 2mg 11%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)