Banana Crumble Snack Cake

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Banana Snack Cake // One Lovely Life

Two words for you: snack. cake. How is this a bad plan? My friend recently gave me a cute, kitschy Christmas cookbook with a bunch of recipes from the 50s and 60s. This was one of the treasures among that collection.

The words “banana” and “crumble” were enough for me to earmark the page and add the ingredients to my grocery list. The only ingredient I didn’t already have on hand was butter (thanks to other baking projects…), and the cake came together beautifully!

Since bananas are the key player here, it’s important that you choose VERY ripe bananas for this recipe. Use the ones that are on their last leg. You want them to smell like banana and to be pretty spotty and very soft. The kind you wouldn’t peel and eat (unless you had no teeth).

You should also be aware that this isn’t a dessert cake in sweetness. It’s more a brunch or snack cake, since it’s not as sweet as a dessert cake usually is. The crumble adds extra sweetness, but just don’t plan on a sugar rush.

I baked mine in a 9″ cake pan, but you could certainly use a 9″ springform pan. My springform is 10″ and was just a bit too big for this recipe. Either way, the cake comes out very well and tasted great. I thought the flavor of the cake developed more overnight and made for an even better taste the next day.

p.s. I apologize for the lighting. Now that winter is officially here, there’s not a speck of natural light to speak of when I’m cooking nowadays.

Banana Snack Cake // One Lovely Life

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Banana Snack Cake // One Lovely Life

Banana Crumble Snack Cake

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  • Author: One Lovely Life



For the cake:

  • 1/2c butter, softened
  • 3/4c brown sugar (packed)
  • 2 eggs
  • 2 large, ripe bananas
  • 1 tsp vanilla
  • heaping 1/4tsp salt
  • 1 tsp baking soda
  • 3/4c flour 1 1/4c old-fashioned oats (not quick)

For the topping:

  • 3/4c old-fashioned oats
  • 1/3c brown sugar (packed)
  • 1 Tbsp flour
  • 4Tbsp butter, softened


  1. Cream butter and brown sugar for the cake. Mash bananas, and add to creamed mixture. Add eggs, one at a time, beating till fluffy after each addition. Sift together salt, baking soda, and flour into the cake. Stir in oats and mix till just combined. Pour into a sprayed 9″ cake pan or springform.
  2. Mix up the topping by whisking together the oats, brown sugar, and flour. Cut in the butter until a crumbly mixture forms. Sprinkle over cake.
  3. Bake at 350 degrees for 30-35 minutes or until a toothpick tests clean. Run knife around the outside of the cake to loosen it from the sides as it cools.
  4. Makes 8-10 slices.


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