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Banana Coffee Cake tastes like your favorite banana bread recipe, but in coffee cake form! Made with traditional ingredients, including a delicious cinnamon-sugar streusel topping, it’s the perfect addition to your next brunch.
Who doesn’t love a perfect moist, sugary-sweet coffee cake? This banana coffee cake is essentially a combination of banana bread and coffee cake — the best of both worlds.
I’ve made blueberry coffee cake and lavender coffee cake, so I figured why not make a banana version?! Plus, I’m still obsessed with my banana cake recipe, so this seemed like the natural next thing to make.
Recipe features
- A moist coffee cake recipe made with bananas for unique flavor.
- Sprinkled with a simple streusel topping made of flour, sugar, cinnamon, and butter.
- An absolute must-have at your next weekend breakfast (link to breakfast category page) line up.
Ingredients
Flour – The recipe calls for all purpose flour, and if you’re looking for a gluten free substitution, opt for gluten free all purpose 1:1 flour. I don’t recommend using almond flour or any other gluten free flours, as the end result won’t be the same.
Butter – Unsalted. If using salted butter, omit salt from the recipe.
Sugar – A combination of granulated sugar and brown sugar is the way to go! Trust me on this.
Yogurt – I used Greek yogurt, but other options include plain yogurt or sour cream. You can try dairy-free yogurt, but typically the consistency is runnier and less thick, which may impact the results.
Egg – Or, substitute flax eggs to keep these egg-free. To do so, mix one tablespoon of ground flaxseed and 2.5 tablespoons of water together and let the mixture sit until the flaxseed has absorbed the water, 5-10 minutes.
Bananas – Opt for ripe bananas, which will have a stronger banana flavor. Plus, they’re easier to mash!
Instructions
Step 1: Prep. Preheat the oven to 350°F and line a 9×9 (or 8×8) baking dish with parchment paper, leaving a one inch overhang for easy removal; set aside.
Step 2: Mix dry ingredients. In a medium bowl, stir the flour, baking soda and salt together.
Step 3: Whisk wet ingredients and combine. In a separate large bowl, cream the butter, cane sugar and brown sugar together with an electric mixer for about 2 minutes. Then, add the mashed banana, yogurt, egg, and vanilla extract and stir to combine. Then, pour the dry ingredients into the wet and mix with a rubber spatula.
Step 4: Make the crumb topping. In a small bowl, stir the flour, sugar and cinnamon together. Then, cut the butter into small pieces and add it to the bowl, then use your hands to mix everything together to form “crumbs”.
Step 5: Bake. Transfer the cake batter to your prepared 9×9 baking pan, using a spatula to smooth out the top. Then sprinkle the streusel topping overtop and gently press it into the batter. Bake the cake for 45-50 minutes or until a toothpick comes out clean. Leave the cake in the pan for 30 minutes before removing it and slicing.
Tips and tricks
- The batter will be thick — that’s normal for coffee cake!
- Take this cake to the next level by stirring ½ cup of mini chocolate chips OR chopped walnuts into the batter before baking.
- If you want, you can add a simple vanilla glaze overtop once the cake has cooled. To do so, whisk ½ teaspoon of milk, ½ teaspoon vanilla and ½ cup of powdered sugar together until smooth, then drizzle it over the entire cake before slicing.
Tip
I recommend mashing the banana in a separate small bowl ahead of time so it’s ready to go when you need it. Try to remove as many lumps as possible either with a fork or potato masher.
Storage
Room temperature: Place cake on a plate and tightly cover it with plastic wrap for up to 3 days on the kitchen counter.
Refrigerator: Or, transfer it to a sealed container and place it in the refrigerator for up to a week.
Freezer: To freeze coffee cake, tightly wrap individual pieces in plastic wrap, then place them in a large plastic storage bag for up to 3 months.
More brunch recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Banana Coffee Cake
Banana Coffee Cake tastes like your favorite banana bread recipe, but in coffee cake form! Made with traditional ingredients, including a delicious cinnamon-sugar streusel topping, it’s the perfect addition to your next brunch.
Servings:
Instructions
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Preheat the oven to 350° F and line a 9×9 inch square baking pan with parchment paper, leaving a 1” overhang for easy removal.
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In a medium mixing bowl, add flour, baking soda, and salt. Mix together and then set aside.
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In a large mixing bowl, cream the butter, sugar, and brown sugar together, about 2 minutes. Then, add in the mashed bananas, yogurt, egg, and vanilla and whisk until everything is combined. Add the dry ingredients into the wet ingredients and mix together using a spatula until just combined. Add the batter to the prepared baking pan and set aside while making the crumb topping.
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To make the crumb topping, add flour, brown sugar, sugar, and cinnamon to a medium bowl. Then add in the butter pieces and using a fork or your hands, mash everything together until the texture resembles sand and there are only very small pieces of butter left. Add the crumb topping on top of the batter making sure to get the corners and any bare spots.
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Bake for 45-50 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow the coffee cake to cool for at least 30 minutes in the pan, then remove, slice and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 58g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 181mg | Potassium: 142mg | Fiber: 1g | Sugar: 37g | Vitamin A: 506IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
