An easy, not-too-sweet snack cake that’s perfect with breakfast or a cup of afternoon tea!

Two words for you: snack. cake. How is this a bad plan?

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.

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 Crumble Snack Cake

Emily Dixon, One Lovely Life

An easy, not-too-sweet snack cake that's perfect with breakfast or a cup of afternoon tea!

Prep Time: 25

Cook Time: 30

Total Time: 55

Print Pin Rate

Servings: (9-inch) cake

Ingredients

For the cake:

1/2 cup butter softened
3/4 cup brown sugar packed
2 eggs
2 large ripe bananas mashed
1 tsp vanilla
2/3 cup gluten-free measure-for-measure flour (or 3/4 cup white flour if not gluten-free!)
1 tsp baking soda
1/4 tsp salt
1 1/4 cup old-fashioned oats (certified gluten-free, as needed!)

For the topping:

3/4 cup old-fashioned oats (certified gluten-free, as needed!)
1/3 cup brown sugar
1 Tablespoon gluten-free flour (or white flour, if not gluten-free!)
4 Tablespoons butter softened

Instructions

Preheat & Prep. To start, preheat oven to 350 degrees F. Grease a 9-inch cake pan or 9-inch springform pan. (I recommend the springform pan, if you have it!)
Cream butter & Sugar. In a large bowl, combine butter and brown sugar. Beat on medium speed with a hand mixer 2-3 minutes, till light and fluffy.
Finish Wet Ingredients. Add mashed bananas and stir to combine. Add eggs, one at a time, then the vanilla extract.
Add Dry Ingredients. Scrape down the sides of the bowl, then add flour, baking soda, and salt. Mix to combine, then fold in the oats. Pour cake batter into the prepared pan.
Make Topping. In a small mixing bowl, whisk oats, brown sugar, and flour. Add the butter and mix until a crumbly mixture forms. Sprinkle over cake.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Run knife around the outside of the cake to loosen it from the sides as it cools.
Serve & Store. Let cake cool, then cut into slices & serve. Store leftover cake in an airtight container at room temperature 2-3 days, or freeze up to 2 months.