Blueberry Banana Bread Crumble Cake, a delicious combination of moist banana bread, rich and buttery crumble cake, ripe and juicy blueberries and a buttery streusel topping. It's an incredibly easy dessert to make at home with a few simple ingredients, but it's a big winner every single time.
This is one of those desserts that ticks absolutely all the boxes when it comes to flavour and texture. You get a wonderful combo of ripe and sweet blueberries and bananas, a soft and moist sponge with a crumbly and buttery topping that's just too good!
My blueberry banana crumb cake is such an indulgent dessert that you will be thinking about long after the last slice is gone! It might not be the quickest to bake, but it surely is easy and delicious, just the kind of dessert you want to bake when the sweet tooth strikes.
Overripe bananas are a weekly occurence at our house, I always tend to buy more than we need, since all the kids love them. And if they are past their best for eating, and have black spots all over them, they are just perfect for this dessert!
I absolutely love baking with bananas, their natural sweetness takes any treat to the next level. While this dessert isn't quite healthy, I usually use bananas instead of refined sugar to make baked goodies on the healthier side.
Banana and Oat Cookies, Banana Muffins, Peanut Butter Banana Cups or Honey Banana Bread are all desserts made without refined sugar, and instead are sweetened with overripe bananas that make them delicious.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The Sponge
- bananas - make sure you use the ripest bananas you have around, the riper, the better. When they are overripe, they have maximum sweetnest and the perfect texture for mashing easily
- blueberries - I used hand-picked blueberries that were still a little bit tart, and they worked wonderfully well with the sweetness of the bananas
- self-raising flour - you can use plain flour too, but you really need a raising agent to help the sponge achieve a light consistency
- granulated sugar & dark brown sugar - the granulated sugar adds sweetnees, while the dark brown sugar adds a touch of caramelisation and deeper colour and texture
- cinnamon - works incredibly well with the bananas
- baking powder - gives a nice height to the cake
- buttermilk - makes the cake really moist and soft, it can be swapped for yogurt, but the texture might change
- butter - soft, at room temperature
- eggs - at room temperature
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The streusel topping
- flour - regular plain flour is just perfect
- butter - unlike the butter used for the sponge, for the streusel topping we need cold butter straight from the fridge
- light brown sugar - can be swapped for regular granulated sugar, but it does add a lovely texture and taste
Step-by-step photos and instructions
- to make the streusel topping, cube the cold butter and use your fingetips to rub the flour and butter together until you get a mixture that resembles breadcrumbs
- add the sugar and mix well to combine
- set aside
- to make the sponge, sift the flour in a large mixing bowl, add the baking powder and cinnamon, and mix well to combine
- in a separate mixing bowl, add the soft butter and dark brown sugar, and use a hand mixer to cream them together until you have a sily texture
- crack the eggs in one by one, beating well after each addition
- peel and mash the bananas using a fork
- add the mashed bananas and blueberries to the buttery mixture, then add the buttermilk and the dry ingredients
- use a spatula to mix everything into a batter
- transfer the batter to a rectangle tray that has been lined with non-stick paper or has been greased and floured well ( my tray is 30 cm x 20 cm x 5 cm / 12 inches x 7 inches x 2 inches)
- top the batter with the streusel topping and bake in the preheated oven at 180 degrees Celsius ( 350 Fahrenheit) for 40 minutes, or until a a skewer inserted in the middle comes out clean
- remove the tray from the oven and leave the cake to cool down completely before slicing
Why you'll love this dessert
- it's versatile: you can either omit the blueberries, or add any other berries of your choice, or even a berry mix. Cherries would also work really well here, my cherry crumb muffins have a similar texture and they are delicious! It can be enjoyed as a coffee cake, for a sweet brunch, or an indulgent dessert for every occasion
- it's beginner-friendly - no special equipment or ingredients needed, it's an easy process from the beginning to the end
- it's delicious! - a perfect combo of flavours and textures to make your mouth water
Expert tips
You can add a nutty crunch to the streusel topping: pecans, almonds, walnuts or nut mix are perfect here. Just toast them and chop them roughly before adding them to the streusel topping mix.
You can serve the cake with a nice scoop of vanilla ice cream, or chocolate sauce for a more indulgent touch, although the cake is incresibly delicious by itself too. You can also add fresh cream for a lighter touch.
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Blueberry Banana Bread Crumble Cake
Ingredients
For the streusel topping
- 100 g plain flour ( ¾ cup)
- 100 g light brown sugar (½ cup)
- 85 g cold butter ( 6 tbsp)
For the sponge
- 250 g self-raising flour ( 2 cups)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 110 g soft butter
- 100 g dark brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 2 large eggs
- 4 overripe bananas (medium-sized)
- 125 ml buttermilk (½ cup)
- 200 g fresh blueberries ( 1 cup)
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the streusel topping, add the four and butter to a mixing bowl, and use your fingertips to rub the flour and butter together until you get a mixture that resembles breadcrumbs.
- Add the light brown sugar and mix again.
- Set it aside.
- To make the sponge, sift the flour in a large mixing bowl, add the baking powder and cinnamon, and mix to combine.
- In a separate mixing bowl, add the soft butter, dark and granulated sugar, and use a hand mixer to cream them together.
- Add the eggs one by one, beating well after each addition.
- Peel and mash the bananas, and add them to the butter mixture together with the blueberries, dry ingredients and buttermilk.
- Use a spatula to mix everything into a batter.
- Line a rectangle baking tray (mine is 30 x 22 x 5 cm / 12 x 9 x 2 inches) with non-stick paper or grease and flour it well.
- Spread the batter evenly, then top it with the streusel topping.
- Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
- Remove the tray from the oven and allow it to cool down completely before slicing the cake.
Video
Notes
- You can add a nutty crunch to the streusel topping: pecans, almonds, walnuts or nut mix are perfect here. Just toast them and chop them roughly before adding them to the streusel topping mix.
- You can serve the cake with a nice scoop of vanilla ice cream, or chocolate sauce for a more indulgent touch, although the cake is incresibly delicious by itself too. You can also add fresh cream for a lighter touch.
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