Banana Bliss Cake with Cinnamon Crumble and Sweet Glaze is a heavenly dessert that combines moist banana cake, a crunchy cinnamon crumble topping, and a drizzle of sweet glaze. Perfect for any occasion, this cake offers a delightful combination of flavors and textures, making it an irresistible treat for everyone.
Ingredients
For the Banana Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream or Greek yogurt
For the Cinnamon Crumble:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
For the Sweet Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- ½ teaspoon vanilla extract
Instructions
Prepare the Banana Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients: Mix in the eggs, one at a time, followed by the vanilla extract. Stir in the mashed bananas and sour cream until fully incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Pour batter: Spread the batter evenly into the prepared baking pan.
Make the Cinnamon Crumble:
- Mix crumble ingredients: In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until the mixture forms coarse crumbs.
- Top the batter: Evenly sprinkle the cinnamon crumble over the cake batter.
Bake the Cake:
- Bake: Place the cake in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes.
Prepare the Sweet Glaze:
- Mix glaze ingredients: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle glaze: Once the cake has cooled slightly, drizzle the sweet glaze over the top.
Serving and Storage Tips
- Serving: Serve the Banana Bliss Cake warm or at room temperature as a dessert or a coffee-time treat. It pairs wonderfully with a scoop of vanilla ice cream or a hot cup of coffee.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the cake (without glaze) for up to 2 months. Thaw at room temperature and add the glaze before serving.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well for this recipe. Ensure they are fully mashed before mixing into the batter.
2. Can I substitute sour cream with another ingredient?
You can replace sour cream with Greek yogurt or buttermilk for a similar texture and flavor.
3. How do I make the glaze thicker or thinner?
To thicken the glaze, add more powdered sugar. To thin it out, add a small amount of milk until the desired consistency is achieved.
4. Can I use a different topping instead of cinnamon crumble?
Absolutely! You can substitute the crumble with chopped nuts, chocolate chips, or even a streusel topping of your choice.
BANANA BLISS CAKE WITH CINNAMON CRUMBLE AND SWEET GLAZE
This Banana Bliss Cake is the perfect combination of moist banana cake, a crunchy cinnamon crumble topping, and a drizzle of sweet glaze. It’s ideal for breakfast, brunch, or as an afternoon treat. Packed with warm flavors and an irresistible texture, it’s a dessert everyone will love.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 large ripe bananas, mashed
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Crumble:
- 1/2 cup (100g) light brown sugar
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (55g) unsalted butter, melted
- 1 tsp ground cinnamon
For the Sweet Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tbsp (30-45ml) milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23x23cm) baking pan and set aside. - Make the Cake Batter:
In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the mashed bananas, milk, and vanilla extract. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour the batter into the prepared pan. - Prepare the Cinnamon Crumble:
In a small bowl, mix the brown sugar, flour, melted butter, and cinnamon until it resembles a coarse crumb. Sprinkle evenly over the cake batter. - Bake:
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan. - Make the Sweet Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed. - Glaze and Serve:
Drizzle the glaze over the cooled cake. Slice into squares and serve.
Notes
- For extra banana flavor, use very ripe bananas with brown spots.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- You can add a pinch of nutmeg to the crumble for added warmth.