Banana Coffee Cake with Cinnamon Streusel Topping

This Banana Coffee Cake is a cozy twist on classic banana bread — layered with cinnamon streusel, topped with buttery crumb topping, and baked into a soft, moist cake that’s perfect for breakfast, brunch, or dessert. It’s everything you love about coffee cake and banana bread combined into one deliciously tender bite.

With ripe mashed bananas for natural sweetness, a touch of sour cream for richness, and a cinnamon sugar swirl through the middle, this cake is easy to make and absolutely irresistible warm from the oven.

Ingredients Overview

Each component of this banana coffee cake brings texture, flavor, and balance.

Mashed Bananas

• Ripe bananas: The riper, the better. They add moisture, sweetness, and banana flavor throughout.

• Tip: Black-spotted bananas are ideal for maximum flavor.

Wet Ingredients

• Butter: Adds richness and tenderness. Soften before using.

• Brown sugar & granulated sugar: Brown sugar enhances moisture and adds a slight molasses depth.

• Eggs: Bind the batter and give structure.

• Sour cream or Greek yogurt: Balances the sweetness and keeps the cake soft and moist.

• Vanilla extract: Warms and deepens the flavor.

Dry Ingredients

• All-purpose flour: The foundation of the cake.

• Baking powder & baking soda: Help it rise with a light, fluffy texture.

• Salt: Balances the sweetness and enhances flavor.

Cinnamon Sugar Swirl

• Brown sugar + cinnamon: A ribbon of warmth and sweetness layered through the middle of the cake.

Crumb Topping

• Flour, brown sugar, cinnamon, butter: A classic streusel topping with a soft crunch that complements the moist cake below.

Optional Add-ins: Chopped walnuts or pecans, mini chocolate chips, or a drizzle of icing on top.

Step-by-Step Instructions

1. Preheat and Prepare the Pan

• Preheat oven to 350°F (175°C).

• Grease and flour a 9×9-inch or 8×11-inch baking pan. Line with parchment for easy removal.

2. Make the Crumb Topping

In a small bowl, mix:

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• 1 tsp cinnamon

• ¼ cup cold unsalted butter, cubed

Use a fork or pastry cutter to combine until crumbly. Chill while you prep the cake.

3. Make the Cinnamon Swirl

Mix in a small bowl:

• ⅓ cup brown sugar

• 1 tsp cinnamon

Set aside.

4. Mix the Banana Cake Batter

In a large bowl, cream:

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

Beat for 2–3 minutes until fluffy.

Add:

• 2 large eggs

• 1 tsp vanilla extract

• ¾ cup sour cream or Greek yogurt

• 1 ¼ cups mashed ripe banana (about 3 medium bananas)

Mix until smooth.

In another bowl, whisk:

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Add dry ingredients to wet and stir just until combined. Don’t overmix.

5. Assemble the Cake

• Spread half of the batter into the prepared pan.

• Sprinkle the cinnamon sugar swirl evenly across.

• Spread the remaining batter gently over the swirl layer.

• Sprinkle the crumb topping generously over the top.

6. Bake

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).

Cool in the pan for 20 minutes before slicing and serving.

Tips, Variations & Substitutions

• Make it nutty: Add ½ cup chopped walnuts or pecans to the batter or topping.

• Add chocolate: Stir in ½ cup mini chocolate chips for a banana-chocolate flavor combo.

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

• Dairy-free: Use plant-based butter and coconut yogurt or dairy-free sour cream.

To make a 9×13-inch version, double the recipe and extend baking time to 55–60 minutes.

Serving Ideas & Occasions

Banana coffee cake is perfect for:

• Weekend brunch – Serve warm with hot coffee or chai.

• Afternoon snack – Enjoy with a glass of milk or iced tea.

• Holiday breakfasts – Prep ahead and reheat for cozy mornings.

• Potluck or bake sales – Slice into squares and watch them disappear.

Drizzle with vanilla glaze or cream cheese icing for extra sweetness and presentation.

Nutritional & Health Notes

Bananas add natural sweetness, potassium, and fiber. Sour cream or yogurt boosts protein and makes the cake filling.

Each slice (1 of 9 from a 9×9-inch pan) contains approximately:

• 320–360 calories

• 5g protein

• 14g fat

• 45g carbs

To lighten:

• Use Greek yogurt instead of sour cream

• Reduce brown sugar by 2–3 tablespoons

• Replace part of the flour with whole wheat pastry flour

FAQs

Q1: Can I use frozen bananas?

A1: Yes — thaw completely and drain excess liquid before mashing and measuring.

Q2: Can I make this ahead?

A2: Yes! This cake stays moist for up to 3 days at room temperature or 5 days refrigerated. You can also freeze it in slices for up to 2 months.

Q3: How do I keep the crumb topping from sinking?

A3: Chill the crumb topping before using, and avoid pressing it into the batter. Sprinkle gently and evenly over the top.

Q4: Can I make this in a loaf pan?

A4: You can, but the layers may be thicker, requiring a longer bake time (55–65 minutes). Check for doneness with a toothpick.

Q5: Why is my cake dry?

A5: It may be overbaked or too much flour was added. Use the spoon-and-level method for flour, and check for doneness early.

Q6: Can I skip the swirl or topping?

A6: Yes — for a quicker banana snack cake, just make the batter and bake plain, or add a simple icing instead of streusel.

Q7: What kind of bananas are best?

A7: Overripe bananas with lots of brown spots and soft texture give the best flavor and sweetness.

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