This Banana Coffee Cake brings together the comforting aroma of southern banana bread with the crumbly texture of a European streusel—think Parisian patisserie meets Alabama brunch. It’s the kind of cake that makes you feel like you’ve traveled without leaving your kitchen.
I first came across a similar treat in a small café tucked into a Lisbon backstreet, where ripe bananas were folded into buttery batters like a culinary secret. Here, we elevate that inspiration with a tender crumb, just enough spice, and a golden, bakery-style crumble top.
You’ll learn to layer flavor the way pastry chefs do—starting with room-temperature ingredients for even mixing and finishing with a quick brown sugar rub that melts into magic. This is your invitation to bake boldly, blend traditions, and savor each slice like a warm passport stamp.
What I Didn’t Expect About This Recipe?
- I started making it as a way to use up overripe bananas, but it quickly became a Sunday staple—easy enough for brunch, cozy enough for dessert.
- The cinnamon crumble topping reminds me of spiced cakes I had in Delhi—warm, nostalgic, and perfect with tea or strong coffee.
- I once swapped out sour cream for Greek yogurt, and not only did it lighten the texture, but it also fit better with my goal of eating a little healthier.
- It’s surprisingly freezer-friendly—I now make two at a time and freeze slices for stress-free breakfasts during busy weeks.
- The mix of potassium-rich bananas and protein-packed dairy helped curb my sugar cravings without feeling like I was on a diet.
And yes, it tastes like the cozy corner of a café where every bite feels like home.
Banana Coffee Cake Recipe
This banana coffee cake is soft, tender, and layered with sweet cinnamon sugar and buttery crumble. It’s the perfect treat for cozy mornings or afternoon coffee breaks, topped with a simple icing drizzle for that extra touch of indulgence in every bite.
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
Icing
- 1 tbsp milk
- ½ cup powdered sugar
- top with homemade salted caramel
Banana Cake
- ½ tsp salt
- ¾ cup mashed ripe bananas
- 1½ cup all-purpose flour
- 1 large egg, room temp
- ¾ tsp baking soda
- 2 tsp vanilla extract
- 6 tbsp unsalted butter, melted
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup sour cream, room temp
Cinnamon Sugar
- 1½ tsp cinnamon
- 3 tbsp light brown sugar
Crumble
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ⅓ cup light brown sugar, packed
- 1 tsp cinnamon
Instructions
- Preheat the oven to 325°F and grease and line an 8×8 baking pan with parchment, leaving an overhang on the sides.
- In a bowl, combine flour, cinnamon, and both sugars to make the crumble, then stir in the melted butter until it resembles wet sand.
- Place this bowl in the refrigerator to chill.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk together the sugars and softened butter until fully combined, then add the sour cream, egg, vanilla extract, and mashed banana.
- Mix until smooth.
- Gently fold the dry ingredients into the wet using a rubber spatula.
- Spread half of the batter into the prepared pan.
- Mix the cinnamon and sugar and sprinkle an even layer over the batter.
- Top with the remaining batter and spread evenly.
- Take the chilled crumble from the fridge and crumble it evenly over the top of the cake.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool for 30 to 40 minutes.
- While it cools, whisk together the powdered sugar and milk until it reaches a glue-like consistency, adjusting with extra milk if needed.
- Drizzle the icing over the slightly warm cake and serve.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- Don’t overmix the batter—gentle folding helps keep the cake soft and fluffy.
- If your crumble seems too wet, add an extra tablespoon of flour before chilling.
- The icing can be flavored with a touch of vanilla or maple extract for added depth.
| Nutrition | Value |
| Calories | 526kcal |
| Carbohydrates | 82.8g |
| Fat | 20.4g |
| Protein | 5g |
Variations To Help You Customize This Dish!
- Chocolate Lover’s Twist: Add ½ cup of mini chocolate chips to the batter before baking for a banana-choco flavor explosion.
- Nutty Crunch: Stir ½ cup of chopped walnuts or pecans into the crumble or batter for extra texture and nutty richness.
- Apple-Banana Combo: Swap half the mashed banana with unsweetened applesauce or finely grated apple for a fruitier, lighter version.
- Naturally Sweet: Reduce the sugar slightly and use ¼ cup of maple syrup or honey in place of some brown sugar for a deeper, more natural sweetness.
