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Banana Coffee Cake with Cinnamon Streusel Topping

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Moist banana cake layered with cinnamon sugar and topped with buttery crumb topping — a perfect comfort bake for breakfast, brunch, or dessert.

Ingredients

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Crumb Topping:

  • ½ cup flour

  • ⅓ cup brown sugar

  • 1 tsp cinnamon

  • ¼ cup cold butter

Cinnamon Swirl:

  • ⅓ cup brown sugar

  • 1 tsp cinnamon

Banana Cake Batter:

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • ¾ cup sour cream or Greek yogurt

  • 1¼ cups mashed banana (about 3 medium)

  • 2 cups flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

Instructions

  • Preheat oven to 350°F. Grease and line a 9×9-inch pan.

  • Make crumb topping: mix flour, sugar, cinnamon, and butter until crumbly.

  • Make cinnamon swirl: combine sugar and cinnamon in small bowl.

  • For batter: cream butter and sugars until fluffy. Add eggs, vanilla, sour cream, and mashed banana.

  • Stir in dry ingredients until just combined.

  • Spread half the batter in pan, add swirl, top with remaining batter, then crumb topping.

  • Bake 45–50 minutes until toothpick comes out with moist crumbs.

  • Cool before slicing.

Notes

Store covered at room temp 3 days or refrigerate up to 5. Freezes well in slices.

Find it online: https://thefoodaunt.com/banana-coffee-cake-with-cinnamon-streusel-topping/