BANANA BREAD COFFEE CAKE — Banana bread and coffee cake come together in this delicious recipe, featuring a cinnamon infused crumb topping and a powdered sugar glaze.
I’m always looking for ways to use up over-ripe bananas. Aren’t we all? Well, this Banana Bread Coffee Cake is my new favorite banana recipe. Loaded with banana flavor, this cake is perfect for breakfast, brunch or even dessert!
This cake was so much better than I thought it would be! The thing about banana recipes, whether it be breads, muffins, cakes or cookies, is that they all tend to have a similar texture.
It’s not a bad texture, but it does seem hard to get a truly unique texture once you add bananas to the mix. So I was expecting this cake to taste a lot like other banana cake recipes I’ve tried. But it actually had the texture of a moist, delicious coffee cake.
Just imagine your favorite banana bread, crossed with your favorite coffee cake and you’ll have an idea of how wonderful this Banana Bread Coffee Cake is.
And did I mention the sweet, crumbly topping?
The crumb topping is my favorite part of any coffee cake, and this one features chopped pecans, brown sugar and a hint of cinnamon.
Even better, there’s a ribbon of the crumb topping through the center of the cake. And if that doesn’t sound like the perfect banana cake, everything is topped off with a powdered sugar glaze, just in case.
This is one of those cakes that seems so simple, and yet the results are exceptional.
We ate it for breakfast, snacks, and every moment in between. Every time my family passed by this cake sitting on the counter, they’d grab a bite and comment on how good it was.
So I think it’s safe to say this Banana Bread Coffee Cake will be making a regular appearance at my house!
Be sure to save this Banana Bread Coffee Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Banana Bread Coffee Cake
- Baking powder
- Spices: cinnamon, salt
- Brown sugar
- Powdered sugar
Banana Bread Coffee Cake
Banana bread and coffee cake come together in this delicious recipe, featuring a cinnamon infused crumb topping and a powdered sugar glaze.
For the cake:
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
For the crumb filling and topping:
- 3/4 cup cold butter, cubed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup flour
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
For the glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1-2 tablespoons milk
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
- In a medium bowl whisk together flour, baking powder and salt.
- In a large bowl combine mashed bananas and butter. Stir in granulated sugar, eggs and vanilla.
- Alternately stir flour mixture and buttermilk into banana mixture, starting and ending with flour.
- To make crumbs: combine all the ingredients and cut with a fork or pastry cutter until mixture resembles coarse sand.
- Pour half of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover with the remaining batter and top with remaining crumb mixture.
- Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for 10 minutes.
- Combine ingredients for glaze and drizzle over top of cake.
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Who Dished It Up First: Adapted from Cookies and Cups
Something is wrong with the topping recipe. It lists flour twice. One cup and then two cups.
No it does not. It list 2 cups flour for CAKE and in the topping it list flour again!!!
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I love this recipe. iv’e never had a recipe that called for 1/5 teaspoon of anything so I winged that part. Do you have a bread loaf version?
Thank you. That was actually supposed to be 1/2 teaspoon–I fixed it! I don’t have a bread loaf version but it would be fun to experiment!
I tired this and it was amazing. It’s now my go to recipe for ripe bananas.
Delicious! Mine didn’t rise as beautifully as yours, I may have used too large of bananas, but is was still very yummy.
So, so yummy! Love coffee cake and the addition of the bananas makes it so moist. I’m enjoying a piece with some coffee right now. A keeper for sure. Thanks for the recipe!
What can we substitute for buttermilk or milk? Can I use lactose free milk or coconut milk instead or would it change the recipe too much?
I honestly don’t know for sure, but I think lactose free milk would work. I’d love to hear how it turns out if you try it.
If I make this cake I will be shipping it from New York to Colorado which will take approximately 5 to 6 days. How long do you think this cake would stay fresh at room temperature?
It is really moist….I’m not sure it would hold up that long.
Can I divide the recipe in half in order to put it in a 8×8 pan?
I made this cake and it was absolutely delicious but did not look at all like the one pictured here! I followed the recipe to a T too, I promise! My batter was very luquid-y and so the streusel topping sunk into the cake while it was baking. It tastes amazing though, almost like a buttery banana angel food cake with a streusel marble. I think it would be more helpful if you provided weights for ingredients like flour since 1 cup of flour could be anywhere from 110-170g, which can make a huge difference in baking.
January 6, 2022
My Grand Daughter and I made this on a whim; I didn’t have All the ingredients. The coffee cake was very tasty and I will definitely make it again. My substitutes; I did not have any buttermilk (I particularly do not like making the homemade kind) so we used 1/2 C sour cream and 1/2 C of half and half. The crumbs; we made it once with the crumbs in the middle and one time All the crumbs on top…. winner was the ALL on top, this made it more like a coffee cake we are used to! Do not overbake. We optioned out the glaze, it doesn’t need it. It made a great 1/2 recipe in a 7 X 11 (half pan)! thank you for sharing a tasty recipe.
Excellent!! Made it exactly as the recipe states and it was perfect! This is my new go to recipe whether I want cake or make it into banana bread. Thank you!