Moist, tender, and layered with cinnamon-sugar crumb, this Banana Coffee Cake is a comforting treat that brings together the warmth of ripe bananas and a sweet glaze drizzle. It’s the perfect choice for breakfast, brunch, or a cozy dessert.
Why You’ll Love This Recipe
- Moist and fluffy banana cake base
- Rich cinnamon crumb topping
- Light vanilla glaze drizzle
- Great way to use overripe bananas
- Perfect for breakfast or dessert
- Easy to make with simple ingredients
- Feeds a crowd
- Freezer-friendly
- Customizable with nuts or chocolate chips
- Kid-friendly and always a hit
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crumb Topping:
8 tbsp cold unsalted butter, cubed
1 cup all-purpose flour
1 cup light brown sugar
1 tsp cinnamon
Banana Cake:
4 medium ripe bananas
8 tbsp unsalted butter, melted
1 3/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup milk
Glaze:
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
Directions
Make the Crumb Topping:
- In a large bowl, combine flour, brown sugar, and cinnamon.
- Cut in cold butter using a pastry cutter or fork until the mixture is crumbly. Set aside.
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mash bananas until smooth. Whisk in melted butter, sugar, eggs, and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix half the dry ingredients into the banana mixture, followed by half the milk. Repeat with remaining dry ingredients and milk. Stir until just combined.
- Pour half the batter into the prepared baking dish. Sprinkle with one-third of the crumb topping.
- Add the remaining batter on top and finish with the remaining crumb topping.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before glazing.
Make the Glaze:
- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over warm cake just before serving.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 16 servings
Calories: 398 kcal per serving
Variations
- Nutty version: Add chopped walnuts or pecans to the crumb topping.
- Chocolate chip twist: Stir mini chocolate chips into the batter.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Extra banana flavor: Add a teaspoon of banana extract.
- Spiced version: Mix nutmeg or cardamom into the crumb topping.
storage/reheating
Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices in the microwave for 10–15 seconds. Freeze individual portions for up to 2 months.
FAQs
Can I use frozen bananas?
Yes, just thaw and drain any excess liquid before using.
Do I have to use the glaze?
No, it’s optional, but adds a nice finish.
Can I make this cake ahead of time?
Yes, it stores well and tastes great the next day.
What’s the best way to mash bananas?
Use a fork or potato masher for best results.
Can I use buttermilk instead of milk?
Yes, it will add a slight tang and extra tenderness.
How do I keep the crumb topping from sinking?
Layering the topping between and on top of the batter helps keep it in place.
Can I bake this in a bundt pan?
Yes, but adjust baking time and ensure even layering.
Can I reduce the sugar?
Yes, reduce by 1/4 cup if preferred.
Is this cake freezer-friendly?
Absolutely. Freeze slices individually wrapped.
What can I serve it with?
Coffee, tea, or a scoop of vanilla ice cream.
Conclusion
Banana Coffee Cake brings comfort and flavor in every slice. With its soft banana base, cinnamon crumb layers, and sweet glaze, it’s a versatile bake that fits breakfast, brunch, or dessert perfectly. Make it once and it’ll become a favorite in your recipe rotation.
Print
Banana Coffee Cake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist and tender with layers of sweet cinnamon crumb and a light icing drizzle, this Banana Coffee Cake is the perfect blend of ripe bananas, brown sugar, and warm spice — a cozy treat for breakfast, brunch, or dessert.
Ingredients
- 8 tbsp cold unsalted butter, cubed
- 1 cup all-purpose flour (for crumb topping)
- 1 cup light brown sugar
- 1 tsp cinnamon
- 4 medium ripe bananas
- 8 tbsp unsalted butter, melted
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (for cake)
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 cup powdered sugar
- 1 tbsp milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- In a large bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture is crumbly. Set aside.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mash bananas in a large bowl until smooth. Whisk in melted butter, sugar, eggs, and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add half the dry mixture to the banana mixture, followed by half the milk. Repeat with remaining dry ingredients and milk, mixing until just combined.
- Pour half the batter into the prepared dish. Sprinkle with 1/3 of the crumb topping. Add remaining batter, then finish with remaining crumb topping.
- Bake 45–55 minutes, or until a toothpick comes out clean. Let cool slightly.
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm cake before serving.
Notes
- Use overripe bananas for the best flavor and texture.
- Add chopped nuts or chocolate chips for variation.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 31g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
