Banana Crumble Cake 

I truly believe in making simple things special, this banana cake is an example of that. I turned this simple everyday breakfast into a very special festive cake for the holidays, adding couple of simple ingredients made this cake into a decadent dessert. Let me tell you how I came up with this recipe.

I usually make lots of festive cookies for the holidays. But this time I made an unbelievably scrumptious cake which is a fusion of banana bread and a crumble cake. It is a very rich, moist cake with a nutty topping. This scrumptious cake is eggless and gluten free too. I’m so excited to share the recipe with you all…

I have shown both the simple and the special way to make this cake 

Simple Breakfast Squares …

 Special Decadent Dessert …..

First let’s see how to make this cake the SPECIAL WAY 

Dry Ingredients

  • Almond flour – 2 cups
  • All purpose flour (or) Gluten Free – 1/2 cup
  • Brown sugar – 1/4 cup
  • Granulated sugar – 1/4 cup
  • Baking powder – 2 teaspoons
  • Salt – 1/4 teaspoon

Wet Ingredients 

  • Ripe bananas ( mashed ) – 1 cup
  • Butter ( melted) – 1/2 cup
  • Milk (or) water – 1/2 cup
  • Condensed milk – 1/2 cup
  • Vanilla – 1 tablespoon
  • Banana extract – 1/4 teaspoon (optional)

Mix all the dry ingredients in a bowl and set it aside

Now combine all the wet ingredients…

Pour the wet mix to the dry mix and combine it nicely with a fork

Pre heat the oven at 350*F for 10 minutes

Meanwhile… Take a round cake pan, put a piece of parchment paper on the bottom. Remember to butter the sides of the pan. Pour the batter and smooth it out.

Slightly shake and tap the cake pan so that the batter settles in every nook and corner.

Now let’s see how to make this easy crumble topping.  

This is not a traditional crumble topping which is sweet and sticky instead it’s nutty and crumbly which gives this soft and moist cake an amazing texture.

Ingredients for the crumble topping

  • Quick cook Oats – 1/4 cup
  • Almonds – 1/4 cup
  • Brown sugar – 1/4 cup
  • Flour – 1/4 cup
  • Salt – 1/4 teaspoon
  • Sliced cold butter – 1/4 teaspoon
  • Vanilla extract – 1/4 teaspoon

In a food processor, first add the almonds and pulse it for a couple of seconds until it becomes coarse in texture then add the rest of the ingredients and do a quick pulse until they are combined and it resembles a wet mix.

I have added vanilla extract since it’s my favorite. But you can add 1/4 teaspoon of cinnamon and a pinch of nutmeg to bring in the holiday flavor in your cake. 

Sprinkle all the crumble mix evenly on top of the cake.

Bake it in the pre heated oven at 350*F for exactly 45 minutes. 

The wonderful smell that fills your kitchen is an indication that the cake is ready, immediately take it out and let it cool completely before you take it out of the pan.

I know you want to cut a piece and eat it right away, It is so hard to resist the intoxicating smell of bananas and vanilla.

But wait, let me tell you what I did that made this cake taste out of this world. I baked it in the evening, once it’s cooled I covered it with a piece of foil and let it rest in the cake pan overnight. This gave the crumble topping to settle nicely and absorb the butter from the cake. So when I inverted the cake on to a plate it didn’t fall apart. 

Inverting this cake involves 3 steps

  1. First put a cutting board on top of the cake pan and slowly invert the cake.
  2. Once it’s on the board, peel off the parchment paper and put the doily on top of it.
  3. Now put the plate or a cake stand upside down on top of the doily and then invert the cake slowly.

How easy is that ! Now you have the beautiful golden brown crumble side on top without disturbing the cake too much. 

You can also use a spring form pan to avoid these steps. 

Now let’s cut the cake….

Look how moist it is … The almond flour has absorbed all the butter and look not a single piece of crumble fell off when I sliced the cake.

OMG! This cake just tastes divine, you can have it just as it is with a cup of tea or coffee or …

You can also serve it as a dessert with some coffee ice cream.

Mmm…scrumptious! The cold coffee ice cream with the warm banana cake is definitely a treat. The nutty topping gives a crunch which is such a palate pleaser. It is a very special and a tasty holiday cake to end your festive dinner with.


If you like to make this cake in a simple and easy way just bake it without the crumble topping  at 350*F for exactly 35 minutes.

You can also bake this in a square pan and cut them into small squares, Tada ! it becomes a very healthy breakfast which you can eat on the go.

Whichever way you eat …Simple (or)

Special…. It just tastes delicious ! 

If you haven’t decided what kind of gifts to get for your kid’s teacher, your boss or a co-worker this cake is for you. Who wouldn’t love to get homemade baked goods as gifts.I already made one for my elderly neighbor.This banana cake is one gift, which I know for sure that she is really gonna enjoy.

Have Fun Baking Everyone!

Happy Holidays!

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15 Comments Add yours

  1. This is so cool. I am definitely making this one.:D

    Liked by 1 person

    1. Thanks Ana! My kids love this cake so I make this very often.😊

      Liked by 1 person

      1. I’m going to ‘veganize it’ and do it this weekend, I let you know then how it goes 😉

        Liked by 1 person

  2. Heidi says:

    You had me at banana and crumble, but egg and gluten free too! This is a must try! Thanks!

    Liked by 1 person

  3. Looks delicious…Very well explained…👍

    Liked by 1 person

    1. Thank you so much ! I really appreciate your feedback, means a lot to me😊

      Liked by 1 person

  4. dtills says:

    This cake looks wonderful! Thanks for stopping by my blog and taking a look! I appreciate your time!

    Liked by 1 person

    1. Thank you ! You are welcome 😊


  5. Leyla says:


    Liked by 1 person

  6. The Wayfarer says:

    Yummm. Anything with condensed milk is good in my book!

    Liked by 1 person

  7. Looks amazing

    Liked by 1 person

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