This Banana Coffee Cake is the perfect way to use them up, resulting in a tender, moist crumb topped with a crunchy, buttery cinnamon streusel that pairs perfectly with a hot cup of coffee.
Why This Banana Coffee Cake Works
This recipe relies on the natural sweetness and moisture of very ripe bananas to create a rich base. By using sour cream in the batter, the cake stays soft and dense without becoming heavy.
The contrast between the soft cake and the crumbly cinnamon topping makes every bite satisfying. It is a straightforward bake that comes together quickly, making it a reliable choice for weekend mornings or when you need a simple treat to share.
Ingredient Notes
Bananas: Use the ripest bananas you have. The more brown spots on the peel, the sweeter and more flavorful your cake will be.
Butter: Ensure your butter for the cake batter is softened to room temperature so it creams easily with the sugar. Keep the butter for the topping cold, as this creates those distinct, buttery crumbs.
Sour Cream: This adds a subtle tang and helps keep the cake moist for days.
Banana Coffee Cake
Banana Coffee Cake
This moist banana cake features a rich, buttery cinnamon streusel topping. It is the perfect easy treat for breakfast or dessert.
Preheat your oven to 350 degrees F and lightly grease a 9×13 inch baking dish.
In a large bowl, beat the softened butter and sugar together until the mixture is smooth and creamy.
Add the eggs, vanilla extract, and sour cream to the butter mixture, whisking until well combined.
Fold in the mashed bananas until incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gently stir the dry ingredients into the banana mixture until just combined, being careful not to overmix.
Spread the batter evenly into your prepared baking dish.
To make the topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl.
Cut the cold, cubed butter into the dry mixture using a fork or your fingers until the topping looks like coarse crumbs.
Scatter the crumb mixture evenly over the top of the cake batter.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Keyword Banana Coffee Cake
Tima’s Tips
Use the ripest bananas you can find, as they provide the best sweetness and moisture for the cake.
Don’t overmix the batter once you add the flour; stirring until just combined keeps the texture light.
Serving Suggestions
This cake is best served slightly warm with a cup of coffee or tea.
It makes a great addition to a brunch spread alongside fresh fruit.
Variations
Add 1/2 cup of chopped walnuts or pecans to the cinnamon topping for extra crunch.
Fold 1/2 cup of chocolate chips into the cake batter before spreading it into the pan.
Storage
Store the cake in an airtight container at room temperature. It will stay moist for several days.
Common Questions I Get
Can I make this Banana Coffee Cake ahead of time?
Yes, this cake stays moist for several days when stored in an airtight container at room temperature.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Does the butter for the topping need to be cold?
Yes, using cold, cubed butter is essential for creating the crumbly texture of the streusel topping.
If you make this, let me know how it turned out in the comments below — I'd love to hear from you.
Tima
I’m Tima Miller, a self-taught cook and author of the Simple Yummy cookbook series. Every recipe here is tested, clearly written, and designed to work in a real home kitchen.
