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Freshly baked banana coffee cake topped with a cinnamon crumble, served on a white plate.

Your New Favorite Banana Coffee Cake (With a Crumbly Twist!)

This moist and flavorful Banana Coffee Cake combines the comforting taste of ripe bananas with a rich cinnamon streusel topping. Perfect for using up overripe bananas, it’s soft, crumbly, and just sweet enough — ideal for brunch, dessert, or an indulgent breakfast with a hot cup of coffee. The layered cinnamon-sugar swirl gives every bite a cozy, bakery-style touch.

  • Total Time: 55 minutes
  • Yield: 1 (8x8-inch) cake

Ingredients

For the Cake:

  • 1 ½ cups mashed ripe bananas (about 3 bananas)

  • ⅓ cup sour cream or plain Greek yogurt

  • 2 large eggs

  • ½ cup unsalted butter, melted

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

For the Cinnamon Streusel:

  • ½ cup brown sugar, packed

  • 1 tsp ground cinnamon

  • ¼ cup all-purpose flour

  • 3 tbsp unsalted butter, cold and cubed

  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or line it with parchment paper.

  • In a medium bowl, whisk together the mashed bananas, sour cream, eggs, melted butter, sugar, and vanilla until smooth.

  • In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring just until combined. Do not overmix.

  • In another bowl, make the streusel by combining brown sugar, cinnamon, and flour. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in nuts if using.

  • Pour half of the cake batter into the prepared pan and spread evenly. Sprinkle half of the streusel mixture over the batter.

  • Add the remaining batter and spread gently. Top with the rest of the streusel.

  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

 

  • Let the cake cool for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

  • For extra indulgence, drizzle a simple glaze made with powdered sugar and milk over the top once cooled.

  • You can swap sour cream with Greek yogurt for a slightly tangier flavor.

 

  • This cake keeps well at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully.

  • Author: Amanda
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: banana coffee cake, brunch cake, coffee cake recipe, ripe banana recipes, easy baking