Banana Bread Coffee Cake Recipe
This banana bread coffee cake recipe has a rich, sweet flavor with warm notes of cinnamon and brown sugar. The ripe bananas bring natural sweetness and a soft, moist texture. The crumb topping adds a buttery crunch that contrasts beautifully with the tender cake. Every slice offers a comforting, bakery-style taste that feels homemade, familiar, and deeply satisfying.
Equipment
- Mixing bowls (2)
- Measuring cups and spoons
- Fork or potato masher (for bananas)
- Electric mixer or whisk
- Spatula
- 9×5 inch loaf pan
- Cooling rack
- Pastry cutter or fork (for crumb topping)
Ingredients
For the Banana Bread Cake:
- 1 to 1½ cups sugar granulated, brown, or a mix
- 2 to 3 very ripe bananas mashed
- ½ to ¾ cup sour cream or milk for moisture
- ½ cup butter softened or melted
- 1 to 2 teaspoons baking powder
- ½ teaspoon baking soda optional, but helps with rise
- 2 large eggs
- ½ teaspoon salt
- 1½ to 2 cups all-purpose flour
- 1 to 2 teaspoons vanilla extract
- 1 to 2 teaspoons ground cinnamon
For the Coffee Cake Crumb Topping:
- ½ cup packed brown sugar
- ½ to 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ to ½ cup cold butter cut into small pieces
Instructions
- Start by heating your oven to 350°F (175°C). Prepare your baking pan by either greasing it with butter or lining it with parchment paper to stop the bread from sticking.
- Next, get the crumb topping ready. In a small bowl, mix together brown sugar, flour, and cinnamon. Add cold butter cut into small pieces, then use a pastry cutter or fork to blend the butter into the dry ingredients until the mixture looks crumbly. Put this bowl in the fridge to keep it cold while you make the batter.
- For the batter, take a large mixing bowl and mash the ripe bananas thoroughly with a fork or potato masher until smooth. Add softened butter, sugar, and either sour cream or milk, mixing everything well. Break the eggs in one at a time, beating the mixture after each addition to fully combine them.
- Add vanilla extract and cinnamon to the wet ingredients. In a separate bowl, sift together the flour, baking powder, baking soda (if you’re using it), and salt. Slowly add these dry ingredients to the banana mixture, folding them in gently. Don’t over mix just combine until you don’t see any more dry flour. Over mixing can make the bread dense.
- Pour the batter evenly into your prepared pan. Take the crumb topping out of the fridge and sprinkle it generously over the top, covering the batter.
- Bake the bread in the oven for 50 to 60 minutes. Check if it’s done by sticking a toothpick in the center if it comes out mostly clean with just a few moist crumbs, it’s ready. If the toothpick comes out wet, give it another 5 to 10 minutes and check again.
- Once baked, take the bread out and let it cool on a wire rack for at least 15 minutes before slicing. This resting time lets the bread set properly and improves its texture.
Notes
Use very ripe bananas for the best flavor and natural sweetness. Sour cream adds moistness and a slight tang, but milk works fine too.
The crumb topping can be adjusted depending on how much crunch you like. If you prefer a more cake-like texture, use baking powder; for more banana bread texture, use baking soda. This cake freezes well slice and freeze for quick breakfasts or snacks.