Banana coffee cake is a great way to use up any overripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a buttery streusel topping, this is a unique twist on coffee cake that will have you hooked after the first bite!
Coffee cake is a breakfast staple and a great way to add a little sweetness to your day! More great recipes to try next: blueberry buckle, apple coffee cake, and coffee cake muffins!
Banana Coffee Cake Recipe
Recently I’ve been doing a lot of baking with bananas after finding myself faced with a mile-high pile of well-browned bananas. They were just past their prime and desperately needed to be baked into something or would shortly need to be thrown out (and my freezer was and always is way too full to even consider storing them there).
I made batch after batch of my favorite banana bread, but eventually I wanted to try something different. So, this recipe for banana coffee cake was born! Trust me when I say that this is one of the best coffee cake recipes ever. It’s so moist and sweet, with a crumbly texture and delicious glaze on top that will leave you wanting more. This banana coffee cake is a great make-ahead breakfast or Mother’s Day brunch option, it’s simple, packed with flavor, and sure to be a hit with everyone. Let’s get into all the ingredients you need!
Coffee Cake Ingredients
I know it looks like a lot, but trust me, this banana coffee cake is so worth it! It’s the most delicious way to use up overripe bananas. See the recipe card below for all measurements.
- Melted Butter: Adds a rich flavor to the streusel and also helps everything stick together.
- All-Purpose Flour: Gives the streusel topping structure.
- Light Brown and Granulated Sugar: I use both for the perfect sweetness and flavor!
- Ground Cinnamon: You can’t go wrong with a little warm spice in homemade desserts.
Banana Coffee Cake
- Unsalted Butter: Softened so it mixes together smoothly with the other ingredients.
- Sugar: Adds sweetness to the cake itself.
- Ripe Bananas: Have your overripe bananas mashed and ready to go.
- Large Eggs: Give the banana coffee cake structure.
- Vanilla Extract: Adds warm, sweet flavor to the cake. Use pure vanilla extract if you can!
- Sour Cream: The secret ingredient for an ultra-moist and tender cake!
- All-Purpose Flour: Gives the cake structure. All-purpose flour is great because it has a low protein content and will make your coffee cake light and crumbly.
- Baking Powder and Soda: Makes your cake light and airy.
- Ground Cinnamon: Another place to add a touch of this tasty spice.
- Salt: A little goes a long way to boost all the flavors in this cake.
- Powdered Sugar: Makes the glaze sweet and also gives it substance.
- Milk: For adjusting the consistency.
How to Make Banana Coffee Cake
I’ve broken it up into 3 parts: the streusel, the cake, and the glaze! Despite all of the instructions this delicious cake is actually super easy to make.
- Preheat Oven, Prep Baking Dish: Preheat oven to 350 degrees Fahrenheit and lightly grease and flour a 9×9 baking pan. Then set aside.
- Sugar Mixture: Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
- Mix In Wet Ingredients: Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
- Mix Dry Ingredients: In a separate, medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
- Combine: Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
- Add to Pan: Pour cake batter evenly into prepared 9×9 pan. Prepare streusel.
- Melt Butter: Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don’t want it to be too hot).
- Combine With Other Ingredients: Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
- Sprinkle Crumb Mixture on Top: Sprinkle crumb topping evenly over batter.
- Bake: Bake at 350 degrees F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
- Cool: Allow to cool before drizzling with glaze (if using) and slicing and serving.
- Combine Ingredients: If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.
Tips and Tricks
Banana coffee cake is really straightforward to make, but here are a few tips to make it turn out as perfectly as possible! I’ve also included a couple ways to customize it.
- Use Overripe Bananas: The #1 tip is to find the ripest bananas you can! The browner and spottier they are the better; this is going to give your banana coffee cake the best flavor and soft texture. Mash them up well (you can use a potato masher or even just a fork) and add them to your butter, sugar, eggs, and other wet ingredients.
- Don’t Overmix Streusel: Take care not to overwork the streusel mixture, or you’ll end up with a paste! You want the mixture to resemble coarse crumbs that you can use your hands to drop evenly over your banana coffee cake.
- Mix-Ins: If you want your coffee cake to have more texture, add in chopped walnuts or pecans!
- Add a Drizzle: Instead of the powdered sugar glaze, try adding caramel sauce or white chocolate sauce!
Here are a few different ways to keep your banana coffee cake fresh and delicious:
- At Room Temperature: Store wrapped with plastic wrap or in an airtight container for 2-3 days.
- In the Refrigerator: Store for up to 5 days in an airtight container.
- In the Freezer: Wrap in plastic wrap and then transfer to a freezer bag. Your cake will stay good for 2-3 months. Thaw overnight in the fridge, then let come to room temperature before serving.
Banana Coffee Cake
- 6 Tablespoons butter melted
- 1 1/4 cup all-purpose flour
- 1/2 cup light brown sugar tightly packed
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
Banana Coffee Cake
- ¾ cup unsalted butter softened to room temperature
- 3/4 cup sugar
- 3 very ripe bananas mashed (1 ½ cups)
- 2 large eggs lightly beaten (room temperature preferred)
- 1½ teaspoon vanilla extract
- 2 Tablespoons sour cream
- 1 1/3 cup all-purpose flour
- ¾ teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1/2 cup powdered sugar
- 2-3 teaspoons milk
- Preheat oven to 350F and lightly grease and flour a 9×9 baking pan. Set aside.
- Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
- Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
- Pour batter evenly into prepared 9×9 pan. Prepare Streusel.
- Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot).
- Use a fork to whisk together your flour, sugars, and cinnamon. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
- Sprinkle streusel evenly over batter.
- Bake on 350F for 35 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
- Allow to cool before drizzling with glaze (if using) and slicing and serving.
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled banana coffee cake.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made this for brunch for my family. It is very moist, great banana flavor! I didn’t have a 9×9 pan, so I used a 8×11 and it worked fine, needed a few more minutes of baking for the center to set.i didn’t make the drizzle frosting. It was buttery and delish without it. Will make again!!
I have a question. Hope I hear back because I am planning to make this later today. Is the recipe as written for a 9×9 or 9×13 pan? In the discussion before the recipe, it says 9×9. Then, following the ingredient list…the directions say 9×13 pan. Thank you
It’s a 9×9 pan. It’s all fixed, thanks for catching that!
Oh, gosh!! Thank you so much for responding so quickly!!
I made this yesterday without any adjustments. I baked the recommended time, nothing came out on my toothpick.
Later that evening, I wanted to give as a dessert and the middle was not done. Only about an inch to and inch and a half from the sides. Bummer
Also, wayyyy too much strudel mix.
Tastes just like banana bread with strudel on top.
So I already left a comment. I wanted to let you know how it turned out for a doubled recipe. The cake was very good. The amount of streusel the recipe called for was at least 3 times too much. I squeezed just as much of it on the case as I could, but I sure wish I would have left the majority of it off. Just way too much. And a ton of wasted ingredients. I am very grateful that you shared the recipe. There are some measurements that just aren’t quite right though.
Since you didn’t put the amount of flour down correctly, when I doubled the recipe (it allows us to multiply to make bigger amounts, ) the amount of flour had 7.33 cups, and I didn’t question it. I mixed the dry ingredients, as it said to do. I am so happy I realized, before I added the full amount of flour mix into my wet ingredients. I would really go in and update the original amount, to show 1 1/3 cup, instead of 11/3. It really can mess up the recipe. I feel my recipe is not going to be what it is supposed to be. I didn’t have any flour left to make a fresh batch, so even the streusel had to be made with the flour, mixed with baking soda, baking powder, cinnamon, and salt. I am a little disappointed, and I am really hoping it turns out good.
Thank you for the recipe.
Does this need to be stored in the fridge or can it be covered on the countertop?
You can store it at room temperature for about 3 days. After that, store it in your refrigerator!
This recipe is amazing!!! Thank you for sharing 😎👍
If you don’t have unsalted butter can you use regular butter
Yes, that will work great too.
Hey Samantha, nice recipe. A combination of banana and coffee can really work great. As banana contains carbohydrates and coffee helps to increase stamina and boost energy. I’ll definitely try out this recipe. Thanks for sharing.
Is there a substitute for the sour cream?
This is what I researched: In order to substitute a cup of sour cream, mix ⅔ cup milk powder in ¾ cup of water, and blend it with a teaspoon of lemon juice or vinegar. Plain or Greek yogurt can be used in place of sour cream, in a ratio of 1:1. Take a cup of yogurt, and mix a tablespoon of vinegar or lemon juice.
Yummy, easy to make. Had everything on hand. This is a keeper. Next time, I’m going to try adding some chopped pecans to the streusel topping.
This was really good but a strange thing happened. The night I made it, I wasn’t happy and was going to throw it out because I thought it was dry. The next night when I came home from work, I tried it nefore I threw it out…it was so incredibly moist. It was like a totally different cake and I loved it!!!
How do I measure 11/3 cup of flour?
It is 1 and 1/3 cup of flour. Hope that helps! XOXO
Lol I had that problem too! ?
This is definitely a 9×13 cake!
Where does the coffee come into this recipe! Its not listed as a ingredient or mentioned in the method
It is just the type of cake that it is called. A coffee cake is usually eaten with a cup of coffee.
Sounds yummy! I’ve saved it to Pinterest. A friend is allergic to cinnamon. What would be a good substitute?