Moist Banana Cake with Crunchy Cinnamon Streusel
A soft, fluffy banana cake topped with a golden, buttery cinnamon streusel that bakes to a perfect crunch. Easy to make with ripe bananas, this crowd-pleaser is perfect for dessert or an afternoon snack.
🛒 Ingredients
10 servings
- 3 eggs
- 2 tablespoons unsalted butter, softened (+ extra for greasing)
- 2 cups (400 g) granulated sugar
- 1½ cups (375 ml) whole milk
- 2 cups (250 g) all-purpose flour (+ extra for dusting)
- 1 pinch of ground cinnamon
- 1 tablespoon baking powder
- 6 ripe bananas, halved lengthwise
- Streusel: 1 cup (200 g) coarse sugar
- Streusel: 1 teaspoon ground cinnamon
- Streusel: 1 cup (125 g) all-purpose flour
- Streusel: 3 tablespoons cold unsalted butter, diced
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a rectangular baking pan.
- 2
Using a hand mixer, beat the eggs and softened butter together. Gradually add the sugar and beat until light and fluffy.
- 3
Pour in the milk in a steady stream, then fold in the flour a little at a time to keep the batter smooth.
- 4
Stir in the pinch of cinnamon and baking powder until just combined.
- 5
Pour the batter into the prepared pan and spread evenly.
- 6
Arrange the banana halves cut-side up over the entire surface of the batter.
- 7
Make the streusel: combine coarse sugar, cinnamon, and flour, then rub in the cold butter with your fingertips until the mixture resembles coarse, clumpy sand.
- 8
Scatter the streusel evenly over the bananas.
- 9
Bake for 30–40 minutes, until the top is deep golden brown and a skewer inserted in the centre comes out clean. Cool slightly before serving.
💡 Chef's Tip
The riper the bananas (lots of brown spots), the sweeter and more fragrant your cake will be. For an extra-crispy topping, pop the cake under the broiler for 2 minutes at the very end.
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