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Our Ultimate Banana Coffee Cake has loads of banana mashed into the cake and an extra thick layer of streusel sprinkled over the top!
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Quite some time ago, I shared one of my all time favorite recipes…a coffee cake so loaded with pumpkin that it really is a cross between pie and cake. The streusel chunks are so large and in charge that you kind of have to eat the cake to understand. It’s just heaven.
Of course, I’m talking about our pumpkin coffee cake.
I’m aware that if I made that cake during the spring or summer, my family would revolt. So I came up with an alternative that is every bit as good…this Banana Coffee Cake!
Positively loaded with bananas so that the cake is not at all lacking in that banana flavor goodness, the same streusel goodness on top, and this one is acceptable to make any time of year. 😉
Just like the original pumpkin version, we packed in loads of bananas. This results in a dense, ultra moist cake…it’s not light and airy like a traditional cake.
I mean, if you’re going to have a banana coffee cake, then have a dang BANANA coffee cake, right?
Ingredient Notes:
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For the coffee cake:
Dry Ingredients – You’ll need some standard dry cake batter ingredients including flour, baking soda, baking powder, cinnamon, salt, brown sugar, and white sugar!
Wet Ingredients – You will also need one large egg and a stick of room temperature butter.
Bananas – The best bananas for this recipe are brown and overripe! They’re a little mushy, but sweeter and perfect for baking. We’re using 3 bananas in this recipe to make for an ultra moist, ultra dense cake.
What We Love About This Recipe:
- This recipe is a great way to use up browned, overripe bananas without them going to waste!
- This isn’t like a traditional cake – it’s very custard-y thanks to all those bananas!
- The streusel topping is just nuts – there’s lots of it and you can form it into huge clumps or sprinkle it on like a coarse crumb.
For the streusel topping:
Sugar – This easy homemade streusel topping starts with some brown sugar and granulated white sugar!
Cinnamon – Who doesn’t love a good mix of cinnamon and sugar? It’s the perfect way to top any coffee cake!
Salt – Just a bit to round out the flavors.
Butter – You’ll need a half cup of melted butter to mix with the sugar, cinnamon, and flour.
Flour – When you mix this up with the sugar and melted butter it’ll form a nice crumbly topping for the coffee cake.
How To Make Streusel Topping:
Streusel: Add the sugars, cinnamon, salt, and melted butter to a mixing bowl and stir until well combined. Finally, stir in the flour.
Dry: You’ll want to set the streusel aside for 15 to 20 minutes to let it dry a bit. This is a perfect time to prepare your coffee cake batter.
Helpful Tip!
Thick and Chunky or Fine and Crumbly
This streusel topping recipe is easy to make into huge, glorious chunks of streusel, but you can also make it into a coarse crumble!
For thick and chunky streusel, use your hands to squeeze the streusel together to form big clumps. Grab a handful, squeeze, and sprinkle over your cake.
For fine and crumbly streusel, stir the mixture with a fork and sprinkle the crumbs over the cake.
How to Make Banana Coffee Cake:
Dry Ingredients: Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl and whisk together to combine.
Wet Ingredients: In a separate bowl add the sugars along with the butter and beat together with a mixer until it is light and fluffy. Stir in the mashed bananas.
Combine: You can now add the banana mixture in with the flour mixture, and stir until just combined. Finally, spread the banana coffee cake batter into the prepared baking dish.
Topping: Start taking the streusel topping into your hands and pressing it together to form large crumbs or leave it as a more fine topping and just sprinkle it over the top. It will look like too much streusel, but trust me, there’s no such thing and this is the right amount. 😉
Bake: Place the dish into the oven and bake the banana coffee cake for 30 minutes or until a tester inserted into the center comes out mostly clean. Let it cool completely and sprinkle on some powdered sugar or drizzle with a simple glaze before serving!
Powdered Sugar Glaze:
We love this cake topped with a drizzle of powdered sugar glaze. It just adds the perfect finishing touch!
You’ll just combine 1 cup of powdered sugar with 2 tablespoons of milk or heavy cream and a 1/2 teaspoon of vanilla extract. Whisk to combine and add more powdered sugar or milk to get the thickness you prefer.
Drizzle this over your cooled cake and dig in!
What To Serve With Banana Coffee Cake:
Banana coffee cake is a delicious breakfast or brunch dish that can be enjoyed on its own, but it can also be paired with a variety of side dishes to make a complete meal. Some options include:
- Fresh fruit: Serve banana coffee cake with a side of fresh berries, melon, or sliced fruit to add color and flavor to your plate.
- Yogurt or cottage cheese: Pair banana coffee cake with a side of plain yogurt or cottage cheese for a satisfying breakfast.
- Butter and jam: Serve banana coffee cake with a small dish of butter and jam on the side for spreading on the warm cake.
- Coffee or tea: Banana coffee cake pairs well with a hot cup of coffee or tea to make a perfect breakfast or brunch.
- Bacon or Sausage: If you want a more savory option you can serve banana coffee cake with bacon or sausages for a well-rounded breakfast.
FAQs:
Overripe bananas (brown, soft, and a bit squishy) are ideal for banana coffee cake because they are sweeter and have a stronger banana flavor.
Banana coffee cake can be stored at room temperature for a day or two, or in the refrigerator for up to a week.
Yes, banana coffee cake can be frozen for up to 3 months. Wrap it well in plastic wrap and aluminum foil before freezing.
MORE BANANA RECIPES!
- Double Chocolate Banana Bread
- Blueberry Banana Bread
- Banana Pound Cake
- Air Fryer Bananas
- Mini Banana Muffins
- Nutella Banana Bread
- Banana Oatmeal Cookies
- Banana Nutella Scones
Banana Coffee Cake
Ingredients
For the streusel:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoons cinnamon
- 1/2 cup butter melted
- 1 1/4 cups flour
For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoons baking soda
- 3/4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 /2 cup butter, room temperature 1 stick
- 1 large egg
- 3 overripe bananas about 12 ounces
- Powdered sugar for topping
Instructions
To make the streusel:
- To prepare the streusel, stir together the sugars, cinnamon, salt, and melted butter in a medium mixing bowl until well combined.
- Stir in the flour. Set aside while you prepare the cake batter.
To make the cake:
- Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.
- Add the flour, baking soda, baking powder, cinnamon, and salt to a large mixing bowl and whisk to combine.
- Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.
- Mash the bananas until smooth with a fork. Add to the sugar and butter along with the egg and stir until just combined.
- Add the banana mixture to the flour mixture and stir until just combined.
- Spread cake batter into prepared pan.
- Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much, but use it all for the best streusel experience.
- Bake for 30 minutes or until a tester inserted in the middle comes out mostly clean.
- Cool completely.
- Sprinkle the top with powdered sugar or drizzle with vanilla glaze before serving.
Tips & Notes:
Nutrition Information:
This recipe was originally published in October 2017. It was updated with new photos in January 2023. Original photos below.
Laura says
This is our favorite! Easy with a good crumb to cake ratio.
Karly Campbell says
I’m so glad you liked it! Thanks, Laura!
Rebecca says
This was a wonderful alternative to our regular banana bread recipe! We always have overripe bananas, and I was happy to have a new recipe!
This turned out delightful! Although I did have to bake for at least 45 minutes to get the middle completely baked. I drizzled icing on top and we gobbled it up!
Karly says
So glad you gave this a try and enjoyed it! Thanks for the review! 🙂
Susan Stambaugh says
Recipe said 350F deg for 15 min. Far from it. Left baking in oven for 25 min; did not test as I thought it was about ready to burn. Cooled for `4 min; tried to remove from baking dish and it cracked & fell apart but the inside of the cake was raw mostly in middle but also on one side corner Put the cracked, raw cake back in the oven for another 10 min. Still didn’t bake fully done. Put it back in oven for another 10 min. Better but not fully done. Needs to cook far longer than 15 min. for sure! Cake was delicious. Recipe for Streusel made way too much.
Karly says
Hi Susan! The recipe actually calls for 25 minutes, not 15, or until a tester comes out clean. Sorry to hear this one didn’t work out for you.
Suzanne B. Martin says
It takes a lot to impress me and this cake did just that! I’m more of a cook, but this was the best tasting baked good that I’ve made in a long time! I’ll be sharing this recipe for sure. Thank you!
Suzanne B. Martin says
I forgot to say, I had to bake it on 350 for about 45 minutes
Karly says
Oh, I love to hear that! Thanks, Suzanne!
Omer Lechuga says
Had fun viewing your website. Thank you for posting. You’ve found a new fan.
Starlet Bauguss says
I had the over ripe bananas and I love strudel. I got it all mixed together and in the oven now. I can’t wait till it’s done. I’m so excited!
Karly says
Hope you love it!