Banana Crunch Cake
Dive into irresistible comfort with this Banana Crunch Cake, a perfect blend of moist banana goodness and a textured, golden-brown topping. This delightful bake features ripe bananas for natural sweetness, a splash of vanilla, and a sour cream infusion for unparalleled moisture. The crowning glory—a crunchy topping made with granola or crushed cereal, warm cinnamon, and optional nuts—adds an irresistible contrast to the soft, tender crumb. Ready in just over an hour, this easy banana cake recipe is ideal for breakfast, dessert, or a mid-day treat. Serve it as is or elevate it with a dollop of whipped cream or a drizzle of caramel. Whether you’re baking for a crowd or savoring it solo, this Banana Crunch Cake will quickly become your go-to favorite! Perfect for those seeking recipes for banana desserts, banana cake with texture, and easy homemade cakes.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 1 cup crushed granola or crunchy cereal
- 0.5 cup chopped walnuts or pecans (optional)
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Fold in the sour cream to add moisture to the batter.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
In a small bowl, mix together the granola or crunchy cereal, chopped nuts (if using), and ground cinnamon. This will serve as your crunchy topping.
Sprinkle the crunch topping evenly over the cake batter.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the Banana Crunch Cake as is or with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 39.7 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
