Skip the usual banana bread and try this banana coffee cake: a moist, tender banana cake spiced with cinnamon, brown sugar and vanilla, topped with a crunchy cinnamon streusel and an optional vanilla glaze. It’s ideal for breakfast, brunch, afternoon tea or any time you want a not-too-sweet banana treat.
This banana coffee cake post was updated February 26, 2023 with new photos and an updated recipe so it’s baked in a round cake pan.
This banana coffee cake has the familiar flavor of banana bread but with a lighter, cake-like crumb. The batter yields a soft, springy texture rather than the dense loaf texture of banana bread. The cake is flavored with cinnamon, brown sugar and vanilla, finished with a crunchy cinnamon streusel and an optional glaze for extra sweetness. The result is warm, comforting and perfectly balanced.
Making Banana Coffee Cake
This recipe is made for a 9-inch springform pan or any 9-inch round pan with high sides. A springform is convenient because you can unclamp the ring before serving; avoid inverting the cake so you don’t lose the streusel. If you use a regular 9-inch pan, serve slices directly from the pan.
- Preheat the oven to 350°F (180°C). Lightly grease the bottom and sides of the pan and dust with flour. If using a springform pan, wrap the outside in foil to prevent leaks.
- Make the streusel: whisk together the flour, brown sugar, granulated sugar and cinnamon. Stir in melted butter until the mixture resembles damp sand and forms crumbs when squeezed. Set aside.
- In a medium bowl, whisk the dry cake ingredients: flour, cinnamon, baking soda and salt so the leavening is evenly distributed.
- In a large bowl, whisk together melted butter, eggs, brown sugar, granulated sugar and vanilla until smooth and free of lumps or egg pieces.
- Whisk room-temperature sour cream into the wet mixture. If the sour cream is cold it can cause curdling, so let it sit at room temperature for 15–20 minutes before using.
- Fold the dry ingredients into the wet mixture in two additions, mixing until just combined.
- Stir mashed bananas into the batter until blended. Expect small banana pieces; avoid overmixing so the batter stays tender.
- Pour the batter into the prepared pan and smooth the top evenly.
- Sprinkle the streusel over the batter, covering the surface.
- Bake about 40–45 minutes, until a toothpick inserted into the center comes out clean and the top springs back gently when touched. If unsure, add a few minutes; the cake is moist and unlikely to dry out.
Cool the cake completely in the pan. When cooled, optionally drizzle with the vanilla glaze for added sweetness.
Baking Tips & Tricks
- Use very ripe, brown-spotted bananas for the best flavor. I aim for bananas that are at least 50% covered in brown spots.
- Measure mashed bananas: you’ll need about 1 cup after mashing, which is roughly 2–3 large bananas depending on size.
- Bring eggs and sour cream to room temperature (about 15–20 minutes out of the fridge) so the batter mixes smoothly.
- Because the cake is moist and topped with streusel, bake until fully set in the center. If in doubt, leave it in a few extra minutes rather than removing it too early.
Moist banana cake, crunchy cinnamon streusel and a light glaze make this banana coffee cake a comforting favorite. It blends the best of cinnamon coffee cake and classic banana bread into a softer, cake-style dessert.
If you love this banana coffee cake, try these other banana recipes:
- Banana Cupcakes with Cinnamon Cream Cheese Frosting
- Double Chocolate Banana Bread
- Banana Chocolate Chip Muffins
Banana Coffee Cake
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Equipment
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9-inch springform pan
Ingredients
Streusel Topping
- 1 cup all-purpose flour (125 grams)
- 1/3 cup granulated sugar (67 grams)
- 1/3 cup brown sugar (67 grams), light or dark
- 1 1/2 tsp ground cinnamon
- 1/3 cup unsalted butter (75 grams), melted
Banana Cake
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), melted and cooled slightly
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams), packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml), room temperature
- 1 cup mashed bananas (240 ml), you’ll need 2-3 large bananas
Glaze
- 3-4 tablespoons whipping cream (45-60 ml), or milk
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
Instructions
Banana Cake
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Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) springform pan and dust with flour. Wrap the outside with foil if the seal might leak.
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For the streusel: whisk together 1 cup flour, 1/3 cup granulated sugar, 1/3 cup brown sugar and 1 1/2 tsp cinnamon. Stir in 1/3 cup melted butter until crumbly and slightly damp. Set aside.
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In a medium bowl, combine the dry cake ingredients: 2 cups flour, 1 tsp cinnamon, 1 tsp baking soda and 1/4 tsp salt. Set aside.
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In a large bowl whisk 1/2 cup melted butter with 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 eggs and 2 tsp vanilla until smooth.
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Whisk 1/2 cup room-temperature sour cream into the wet mixture.
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Fold the dry ingredients into the wet batter until just combined, then stir in 1 cup mashed bananas.
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Pour the batter into the prepared pan and smooth the top. Sprinkle streusel evenly over the batter.
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Bake 40–45 minutes, or until a toothpick comes out clean and the center is set. If unsure, bake an additional 5 minutes. Cool the cake in the pan.
Glaze
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Whisk 3 tablespoons cream with 1 cup powdered sugar, adding more cream or powdered sugar until the glaze is thin enough to drizzle but still opaque.
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Unclamp the springform ring and drizzle glaze over the cooled cake.
Notes
- Pan sizes: This recipe is too much batter for an 8-inch springform. A 10-inch will work but yield a thinner cake and a shorter bake time (about 30 minutes).
- Room temperature: Be sure eggs and sour cream are at room temperature for best results.
- Bananas: Use brown, ripe bananas and measure after mashing.
- Storage: Best fresh. Store leftovers covered at room temperature up to 2 days or refrigerated up to 4 days. Bring to room temperature before serving.
- Nutrition: Nutrition info is an estimate per slice, assuming 12 equal pieces and that all streusel and glaze are used.
Nutrition
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