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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 people
Calories 395 kcal

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.