Moist Banana Snack Cake Recipe With Cinnamon Brown Sugar Streusel (9 Ingredients, 30 Minutes) by Elisa Schmitz
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If you love banana bread but want something a little bit different, then this banana crumb cake recipe may be just what you're looking for. This moist banana snack cake recipe with cinnamon brown sugar streusel is absolutely delicious. It's like a slimmed down version of banana bread with a buttery crumble topping that adds an extra special touch.
"Streusel" comes from the German noun streusel, meaning "something scattered or sprinkled," and from the verb streuen, or "strewn." That all makes sense in the context of the amazing crumble topping that's made with butter, flour, brown sugar and cinnamon that's sprinkled and strewn across the top of this lovely snack cake.
The simple banana cake recipe is perfectly moist with a buttery brown sugar crunch. The naturally sweet overripe bananas (check out the health benefits of bananas) keep the cake moist and add that addictive banana flavor we love so much, while the cinnamon adds the fragrant complementary spice. So cozy, and the delicious dessert takes only about 35 minutes.
To make this petite banana crumb cake recipe, here are the ingredients you'll need: flour (all-purpose or gluten-free), sugar, cinnamon, butter, baking powder, baking soda, salt, overripe bananas and an egg. The vanilla extract and the chopped walnuts, which have antioxidants and omega-3 fatty acids, among the other health benefits of walnuts, are optional. Make the streusel first, then prepare the batter. Scatter the streusel on top of the batter then bake the cake until cooked through and golden. Such simple goodness.
Serve this delightful banana streusel cake as a wholesome dessert any night after dinner, or as a snack any time during the day. It also makes for a tasty breakfast pastry with a cup of hot coffee or tea!
Cuisine: German / American
Prep Time: 15 minutes
Cook Time: 15 to 17 minutes (ovens vary)
Total Time: 30 to 32 minutes
Servings: 6
Ingredients
For the Streusel
- 1/4 cup flour (all-purpose or gluten-free flour)
- 1/8 cup brown sugar (or granulated sugar)
- 3/4 teaspoon ground cinnamon
- 2 tablespoons (1/4 stick) butter, at room temperature
For the Cake
- 3/4 cup flour (all-purpose or gluten-free flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 medium overripe bananas, mashed
- 1/4 cup granulated sugar (or brown sugar)
- 1 medium egg, beaten
- 2 tablespoons plus 2 teaspoons butter, melted
- 1/2 teaspoon vanilla extract (optional)
- 1/3 cup chopped walnuts (optional)
Here's how to make it:
- Make the streusel first. In a small mixing bowl, add the flour, sugar and cinnamon. Stir with a fork to combine. Add the butter and combine with a fork or your clean hands until it turns into pea-sized crumbs. Set aside. (To make this cake gluten-free, use gluten-free flour.)
- Make the batter next. In a large mixing bowl, add the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine and set to the side.
- In a medium mixing bowl, add the bananas, sugar, egg and butter. Add the vanilla, if using. Stir to combine.
- Pour the banana mixture into the flour mixture and stir to combine.
- Fold in the walnuts, if using. (You also could add some chocolate chips, if desired.)
- Evenly spread the batter into a small baking pan or casserole dish that's been sprayed with cooking spray. (I used my small Le Creuset baking dish, which measures 8x6 inches.)
- Spread the streusel over the top, ensuring the crumbs are evenly distributed.
- Bake in an oven that's been preheated to 350 degrees F until cooked through and golden, about 15 to 17 minutes (cake should pass the toothpick test).
- Allow cake to cool a bit before removing to a wire rack to cool completely.
- Slice and serve. Store leftover cake in an airtight container in the refrigerator or freezer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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