Banana Streusel Cake

On Sunday afternoon, I can always count on my 8 year old daughter approaching me about making cookies together.  Baking with her mom is definitely her favorite way to spend time together.  Of course, that makes me smile to see her as interested in baking as I am.
She really wanted to make Peanut Butter Bars, but I convinced her that we needed to use the brown bananas in the fruit bowl.  I’ve had this recipe in my “to try” recipe pile for a couple years and I should have given it a try right away.  Way better than boring old banana bread or muffins.

This cake was delicate, but really moist as well.  My kids really loved the streusel topping and I added some powdered sugar glaze to put it over the top.  My only mistake was making such a small pan of it.  Next time, I will definitely double the recipe and put it in a 9×13 pan instead.

Banana Streusel Cake
recipe from Baking for All Occasions by Flo Braker
6 Tb flour
6 Tb brown sugar
3 Tb butter
1/4 tsp cinnamon

1 1/3 C cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C mashed banana (about 2 bananas)
3 Tb milk
1 tsp vanilla
1/2 C butter, room temperature
1 C sugar
1 egg, room temperature

1.  Preheat oven to 350 degrees.  Lightly spray a square baking dish with non-stick spray.
2.  Cut together all the ingredients for the streusel and set aside.
3.  In the bowl of your electric mixer, beat together the butter and sugar until light and fluffy.  Add the egg and beat it in.  Scrape down the sides of the bowl with a rubber spatula.  Add the banana, milk and vanilla.  Mix well.  Add all the dry ingredients and mix just until incorporated.  Do not over mix!
4.  Pour the batter into the prepared pan and then top with the streusel evenly.  Bake for 35 minutes, then allow to cool completely on a wire rack before serving.  You can top it with a simple mixture of milk and powdered sugar if you desire.


  1. Anonymous says

    I just tried this yesterday and it is delicious!!! The only problem is my streusel sank to the bottom. I’m wondering if a) my streusel crumbs were too big and chunky or, b) I baked in a glass pan at 350* and should’ve baked it at 325*. It might’ve risen slower, keeping the streusel from dropping down. Either way, it was still yummy! Thanks for the recipe.


  2. Anonymous says

    It’s me again. I’ve made it again and made the streusel as fine as I could. It stayed on top!!


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