Banana Coffee Cake

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This Banana Coffee Cake is a great way to use up any super-ripe bananas you might have lying around! With a moist, fluffy, vanilla banana-flavored interior and a crisp buttery streusel topping drizzled with an optional glaze, this is a unique and delicious coffee cake recipe!

Banana Coffee Cake on a white plate.

Hey guys! Sam here again from Sugar Spun Run with another sweet treat for you!

Recently I’ve been doing a lot of baking with bananas after finding myself faced with a mile-high pile of well-browned bananas in my house. They were just past their prime and desperately needed to be baked into something or they 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 muffins and passed out more slices of cream cheese frosted banana cake than I can even count, but eventually I wanted to try something different and this recipe for Banana Coffee Cake was born!

Crumbly streusel topping for banana coffee cake.

How to Make Banana Coffee Cake

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. 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.

Stir together your dry ingredients in a separate bowl, and then use a spatula to gently fold the dry ingredients into the wet. Take care not to over-mix the batter here!

Finally, pour your banana coffee cake batter into a greased and floured 9×9 pan and prepare your streusel topping, which is what really puts this coffee cake over the top!

How to Make Streusel Topping

There are a number of different ways to make streusel topping, but my preferred method is to start with melted butter. Many recipes use cold butter, but for this particular streusel, the melted butter makes for a nice buttery crumb that pairs so well with the banana cake. Use a fork to stir your dry streusel ingredients in with the melted butter.

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.

A slice of banana coffee cake with glaze.

This Banana Coffee Cake would be a great make ahead breakfast or Mother’s Day brunch option, it’s simple, packed with flavor, and sure to be a hit with your guests.


Banana Coffee Cake

4.41 from 5 votes
A delicious banana coffee cake made with ripe mashed bananas and a crisp, crumbly, streusel topping!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Samantha Merritt
Servings: 16



  • 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)
  • 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

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk


  • Preheat oven to 350F and lightly grease and flour a 9x9 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 9x9 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.


Serves: 16

Calories296kcal (15%)Carbohydrates47g (16%)Protein5g (10%)Fat10g (15%)Saturated Fat6g (30%)Cholesterol44mg (15%)Sodium119mg (5%)Potassium70mg (2%)Fiber1g (4%)Sugar17g (19%)Vitamin A305IU (6%)Calcium23mg (2%)Iron1.9mg (11%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Samantha Merritt

Sam is the baker behind the website Sugar Spun Run, where she shares sweet, simple, and from-scratch dessert recipes (usually of the chocolate variety!). She lives in Pennsylvania with her husband and their two dogs, Penny and Leia.

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Leave a reply
  1. 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

  2. 3 stars
    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.

  3. 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.

  4. 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.

  5. 5 stars
    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.

    1. 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.

  6. 5 stars
    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.

  7. 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!!!

  8. Sounds yummy! I’ve saved it to Pinterest. A friend is allergic to cinnamon. What would be a good substitute?

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