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  • Whitney

Banana Sheet Cake w/ Crumble Topping

I used to always slather a thick layer of vanilla buttercream frosting on top of my banana cake and serve it as a dessert. Now, I often dedicate bananas to baking this incredibly moist cake in lieu of a bread loaf or muffins. Transforming banana cake into more of a breakfast item requires adding a crumble topping instead. I decided on making a simple brown sugar/butter crumble, but adjusting the ratios a bit to use up 2 full sticks of butter in the recipe as a whole so I had no remnants. (It absolutely kills me when I have just a random tablespoon or two of butter leftover after making a recipe that I now either have to store wrapped in the fridge or dedicate a whole butterdish for storing on the counter.)



Banana sheet cake:

  • 2/3 cup butter -2/3 each of two sticks (The remnants will be used in the crumble.)

  • 2 1/3 cups flour

  • 1 2/3 cups sugar

  • 1-1/2 to 1 3/4 cup mashed bananas (about 4 medium)

  • 2/3 cup buttermilk (I use 2/3 cup milk Muddled with 3/4 Tbsp lemon juice as a substitute.)

  • 3 eggs

  • 1 tsp vanilla

  • 1-1/4 tsp baking powder

  • 1-1/4 tsp baking powder

  • 1 tsp salt

  • chocolate chips (optional)

Optional crumble for a breakfast-style banana cake:

  • Remaining 2 --1/3rd sticks of butter

  • 1 tsp cinnamon

  • 2/3 cup flour

  • 2/3 cup brown sugar


  1. Heat oven to 350 degrees.

  2. Grease and flour 9 by 13 baking dish.

  3. Cream butter and sugar with a stand or hand mixer.

  4. Stir in eggs, buttermilk, vanilla, baking soda, baking powder, and salt.

  5. Slowly add flour on low speed.

  6. Mash bananas and add to batter.

  7. Beat all ingredients on high speed for 3 minutes, stopping to scrape down the bowl occasionally.

  8. Pour cake batter into pan. (If you want to add chocolate chips, sprinkle on top at this time and press in with your fingers or a fork. I only put chocolate chips on half for my husband.)

  9. Make crumble topping: In a separate bowl combine brown sugar, cinnamon, and flour. Thinly slice remaining 2/3 stick of butter and add to dry ingredients. Use a fork or pastry cutter to mash together until a uniform and crumbly mixture has formed.

  10. Sprinkle crumble topping on cake batter.

  11. Bake for 40-45 minutes if skipping the crumble, or 45-50 if topping with the crumble (or until a toothpick inserted in the center comes out clean).

Note: Allow to cool completely before frosting if making a cake.


This is my go-to cake recipe too. It always turns out moist and a good layer of frosting makes this a perfect dessert for birthdays or special occasions. You can make this into a two-layer cake if desired and split the batter between two 8 or 9 inch round cake pans.

Be on the lookout for the vanilla buttercream frosting I pair with this recipe!


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