Banana Cinnamon Crumb Cake


This Banana Cinnamon Crumb Cake has become a new favorite around here.  It is super moist and that crumb topping just takes it to a whole new level of delicious!  I think I could sit down and eat the whole pan by myself.  This makes a great breakfast cake, but it’s good for dessert any time too.  It is a great way to use up those bananas that you have sitting around getting a little too ripe. I always bake with bananas that are VERY ripe so that the banana flavor really comes through.  I know you won’t be disappointed if you try these!


Banana Cinnamon Crumb Cake
  • 1⅓ cup sugar
  • 1 cup sour cream
  • 2 eggs
  • 2 Tablespoons butter, softened
  • 1½ cup mashed ripe bananas (3-4 bananas)
  • 1½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • Cinnamon Sugar Mixture
  • ⅙ cup sugar
  • 1½ teaspoon cinnamon
  • Cinnamon Crumb Topping
  • ⅔ cup packed brown sugar
  • 4 Tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • 2 Tbsp butter
  1. Preheat the oven to 375 degrees. (Use 350 degrees for a glass pan).
  2. Cream together the sugar, sour cream, egg and softened butter.
  3. Add the mashed bananas and vanilla extract.
  4. Add flour, salt and baking soda. Mix well.
  5. In a small bowl, mix together the cinnamon sugar mixture. Set aside.
  6. Pour half of the batter into a greased 9x13 pan and spread evenly.
  7. Now sprinkle the cinnamon/sugar mixture all over the batter.
  8. Add remaining batter to the pan and spread evenly.
  9. In a small bowl, mix together the brown sugar, flour and cinnamon ingredients.
  10. Cut in the butter until the mixture is the consistency of coarse cornmeal.
  11. Sprinkle the topping over your cake.
  12. Bake in the oven at 375 degrees (or 350 for glass pan) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  13. All cake to cool before serving. Enjoy!
*If you really like a good crumb topping, I would double the ingredients. As written, it makes a very light topping.


{Sponsored} Cinnabon® French Toast…

Cinnabon French Toast |

You guys, I seriously have the best job in the world.  I was recently contacted by Cinnabon® to try out their new Baking Kit and a couple of their recipes.  I was so excited that I couldn’t wait to see the UPS man come driving down my street. They were so sweet to send me a box full of fun goodies!

Cinnabon French Toast |

The baking kit was definitely the star of the show!

Cinnabon French Toast |

All you need to make 8 delicious cinnamon rolls are:

  • Cinnabon Baking Kit
  • 1 1/2 sticks unsalted butter
  • 1 cup buttermilk (or regular milk)
  • 1 large egg
  • Nonstick cooking spray
  • Flour for dusting

That is it!!  It is seriously so easy!  They come out fluffy and DELICIOUS!  My parents happened to stop by right after these came out of the oven. They LOVED them! I even sent them home with a couple to eat for breakfast the next morning.  By the way, these warm up FABULOUSLY the next day.  I just stuck mine in the microwave for about 20 seconds and it was perfection!  These would make the perfect breakfast (or dessert, or snack…) over the holidays.  Whether you just eat them as fluffy cinnamon rolls or turn them into french toast.

Cinnabon French Toast |

Anyway, Cinnabon has some crazy good recipes that you can make using this Cinnabon Kit.  This morning we tried the Cinnabon French Toast.  It didn’t hardly take any time at all and it was delicious!

Cinnabon French Toast |


You could make this even easier if you have a Cinnabon store near you. Just pick up some fresh Cinnabons to use in your french toast.  Yum!!

Cinnabon® French Toast...
  • 2 Cinnabon Classic Rolls or 4 MiniBon Rolls
  • ⅓ cup whole milk
  • 1 egg
  • ½ tsp vanilla extract
  1. Combine milk, egg and vanilla extract in pie pan.
  2. Mix well and then dip both sides of prepared Cinnabon rolls in egg wash.
  3. Heat a non-stick frying pan over medium heat.
  4. Melt a tablespoon of butter in a pan or spray with non-stick spray.
  5. Place one side of roll down on heated pan and cook until golden brown, flip and brown the other side of roll.
  6. Dust with powdered sugar and enjoy with your favorite maple syrup.

 ** My cinnabon rolls were so fluffy, that I cut then in half horizontally to make mine.  I love that I got two generous pieces out of one roll. I also used rolls without icing.   

**Disclosure: I was given this product from Cinnabon to try out.  All opinions expressed here are my own.**

Monkey Bread Muffins

Monkey Bread Muffins |

I don’t know about you but I am thrilled that we are seeing the beginning of fall weather where I live.  I am so ready for sweaters, puffy vests and my favorite boots. I live in those three things all fall and winter!

Monkey Bread Muffins |

I know Monkey Bread Muffins aren’t a seasonal food but they are full of cinnamon which definitely makes me think of fall.  These are a great Saturday morning treat for your family.  I made them this morning and this family gobbled them up in no time flat.  I would definitely say that makes them a winner!!  They would also make a great weeknight dessert.  Seriously, you can eat these anytime of day because they are just yummy!!

Monkey Bread Muffins |

Monkey Bread Muffins
  • 1 can Grands Homestyle Biscuits
  • 4 Tbsp. butter, melted
  • ¼ cup white sugar
  • 1 Tbsp. ground cinnamon
  • 1 can condensed milk
  1. Preheat your oven to 375°.
  2. In a small bowl, mix together the white sugar and cinnamon. Set aside.
  3. Put a ½ teaspoon of butter in the bottom of each cup of your muffin pan.
  4. Cut each of your biscuits into quarters.
  5. Next roll up each piece into a ball and roll them in the sugar/cinnamon mixture to coat.
  6. Place 3 balls into each muffin cup.
  7. Drizzle ½ tsp of butter over each of the muffins.
  8. Then with your fingers sprinkle the remaining sugar/cinnamon mixture over the top of the muffins.
  9. Put in the oven and bake for 12-15 minutes. Remove when the muffins are golden and bubbly.
  10. Drizzle condensed milk over each muffin to your liking.
  11. Enjoy!
* This should make 10 muffins and one baby muffin. You will only use a small amount of the can of condensed milk.

*Recipe adapted from Chef in Training.