Banana Bread Coffee Cake

Banana Bread Coffee Cake combines the best of both worlds-moist, banana cake, layered with buttery cinnamon crumbles and sweet vanilla icing. It’s the perfect treat for a cozy morning or afternoon snack!

This Banana Bread Coffee Cake literally melts in your mouth. With a buttery crumble that is warm, full of cinnamon flavor and complements the soft, tender cake. It’s a delicious way to make the most of those overripe bananas sitting on the countertop waiting for attention-yes I’m guilty of it too!

If you’re looking for more banana recipes, check out my Cinnamon Crunch Banana Bread, Banana Pudding Cups, and Banoffee Tartlets.

Why You’ll Love This Banana Coffee Cake

• Moist banana goodness- The cake is incredibly soft and moist, with a deep, banana flavor that takes banana bread to a whole new level.
• Buttery crumble- The crumble is not just a topping, it’s also layered in between the banana cake, giving it a wonderful cinnamon flavor.
• Great use for ripe bananas- This recipe is a delicious way to use up those overripe bananas in your kitchen.
• Versatile- Coffee cake is a great option when you’re craving something sweet to start your morning, serve for Sunday brunch or a sweet snack with your coffee or tea.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Unsalted butter- Melt the butter and allow it cool slightly.
• Sugar- I use both white granulated sugar and brown sugar.
• Eggs- Use two large eggs. Allow them to sit at room temperature for 2 hours before mixing.
• Vanilla- Use pure vanilla extract for the best flavor.
• Cinnamon- Adds warmth and spice to the cake, especially the crumble topping.
• Bananas- For the best flavor in this banana cake, use bananas that are beginning to turn brown and soft to the touch. The riper the better.
• Sour cream- Adds moisture and a little tang. I recommend using full-fat sour cream. You can also substitute with Greek yogurt.
• Powdered sugar- Sift to remove any clumps.
• Milk- I use whole milk, but you can also use half and half or heavy cream.

Step By Step Instructions- Fresh Banana Cake

STEP 1: Grease and line pan. Preheat your oven to 350℉. Spray 9×9-inch baking pan with non-stick spray. Then, line the pan with parchment paper, ensuring it covers the bottom and one side with a slight overhang so you can easily remove the cake from the pan after baking.

STEP 2: Make the streusel topping. In a medium-size bowl, combine flour, brown sugar, cinnamon and butter. Then, use a dough blender until the mixture comes together and begins to form “clumps.” Cover and place inside the refrigerator.

STEP 3: Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

STEP 4: Mix the wet ingredients. In a separate bowl, whisk together the melted butter and sugar. Then, whisk in the eggs, sour cream, vanilla and mashed bananas.

STEP 5: Combine. Next, stir the dry ingredients into the wet ingredients. Mix with a rubber spatula just until combined. Do not over mix.

STEP 6: Pour. Spread half of the batter into the prepared baking pan. Then, sprinkle about half of the crumb mixture evenly on top. Gently spread the rest of the batter on top. Sprinkle the remaining crumb mixture evenly on top.

STEP 7: Bake. Bake the cake for 40-45 minutes or until a toothpick in the center comes out clean with a few crumbs. Remove the cake from the oven and allow it cool for 10-15 minutes.

STEP 8: Make the icing. In a small bowl, whisk the powdered sugar with vanilla extract and milk. Then, use a spoon to drizzle over the cake. Allow the icing to set before slicing.

Expert Baking Tips

Properly measure flour. First, spoon the flour into your measuring cup and level it off with a knife. This helps to avoid packing in too much, which can make your cake dry and dense.

Do not over mix the batter. After adding the dry ingredients, mix just until combined. Over mixing can cause the cake to become tough by developing too much gluten.

Mash bananas well. Make sure your bananas are mashed thoroughly to avoid large chunks in the batter. I like to mash mine on a plate, using a fork but you can also use a potato masher.

Rotate the pan midway. Finally, if your oven has hot spots, rotate the pan halfway through baking to make sure the cake bakes evenly and you have an even golden crust on top. This is good practice in general when baking.

Frequently Asked Questions

Variations

• Cinnamon swirl- Create a cinnamon sugar swirl by layering half of the batter, sprinkling with cinnamon and brown sugar, then topping with the remaining batter and a generous crumble topping.
• Cream cheese-filled- Make a cream cheese layer by mixing 8 oz of cream cheese with 1/4 cup of sugar and 1 egg. Spoon it over half the batter, and then top with remaining batter and crumble.
• Spiced- Add a touch of nutmeg, allspice, or ginger along with the cinnamon to the batter for a warm, spiced version, perfect for fall.
• Nuts and chocolate- Add a 1/2 cup of chocolate chips, chopped walnuts or pecans. Both of these pair perfectly with the banana flavor.

Storing and Freezing

Store the Banana Bread Coffee Cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can refrigerate it for up to 5 days.

Freezing

Let the coffee cake cool completely. Wrap it tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Try These Sweet Breakfast Recipes Too!

• Brown Sugar Pancakes
• Hawaiian Bread French Toast
• Pumpkin Bread with Cream Cheese Frosting
• Apple Tea Cake
• Blueberry Buttermilk Muffins

After trying out this recipe, I’d love to hear your feedback. Please consider leaving a star review on the recipe card below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!