Banana coffee cake feels like breakfast decided to wear dessert’s best outfit. I fold ripe bananas and coffee into tender cake, then add a buttery crumb topping. My husband grabs seconds before cooling finishes, while my picky child suddenly loves bananas. Honestly, I call that a parenting victory worth celebrating.
Banana Coffee Cake Recipe
This Banana Coffee Cake Recipe combines ripe bananas, brewed coffee, warm cinnamon, and a buttery crumb topping. The tender cake stays moist while coffee adds rich depth, making it perfect for breakfast, brunch, or an afternoon treat with a hot cup of coffee.
Equipment
- Mixing bowl
- small mixing bowl
- electric mixer
- Measuring cups
- Measuring Spoons
- whisk
- Spatula,
- 8-inch Square Baking Pan
- baking sheet
- parchment paper
- oven
- wire rack
- Freezer
Ingredients
Banana Coffee Cake
- Ripe bananas — 3 medium (340 g), mashed
- All-purpose flour — 1 1/2 cups (180 g)
- Granulated sugar — 3/4 cup (150 g)
- Unsalted butter — 1/2 cup (113 g), softened
- Large eggs — 2 (100 g), room temperature
- Strong brewed coffee — 1/3 cup (80 ml), cooled
- Sour cream — 1/2 cup (120 g)
- Vanilla extract — 1 teaspoon (5 ml)
- Baking powder — 1 teaspoon (4 g)
- Baking soda — 1/2 teaspoon (2.5 g)
- Ground cinnamon — 1 teaspoon (3 g)
- Salt — 1/4 teaspoon (1.5 g)
Crumb Topping
- All-purpose flour — 1/2 cup (60 g)
- Brown sugar — 1/3 cup (67 g)
- Unsalted butter — 1/4 cup (57 g), melted
- Ground cinnamon — 1/2 teaspoon (1.5 g)
- Chopped walnuts — 1/3 cup (40 g), optional
Optional Additions
- Semi-sweet chocolate chips — 1/3 cup (57 g), optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the cake out easily.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium bowl. This distributes the leavening and spices evenly throughout the cake.
- Beat softened butter and granulated sugar until light and creamy. Add the eggs one at a time, mixing well after each addition.
- Mix in mashed bananas, sour cream, vanilla, and cooled coffee until the batter looks evenly combined. Do not worry if it appears slightly textured.
- Gradually add the dry ingredients and fold gently until just combined. Avoid overmixing because it can make the finished cake dense.
- Fold in chocolate chips if using. Spread the batter evenly into the prepared pan and smooth the surface with a spatula.
- Make the crumb topping by combining flour, brown sugar, cinnamon, and melted butter. Stir until coarse, irregular crumbs form, then fold in walnuts if using.
- Scatter the crumb mixture evenly over the batter. Press a few larger crumbs gently into the surface so the topping stays connected during baking.
- Bake for 38 to 45 minutes, until the center springs back lightly and a toothpick inserted into the middle comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes. Use the parchment overhang to transfer it to a wire rack and cool further.
- Slice while slightly warm for a softer, tender texture or cool completely for cleaner slices and a firmer crumb topping.
- Serve plain or with whipped cream, Greek yogurt, caramel sauce, or a light dusting of powdered sugar. Enjoy with coffee for the full breakfast-dessert experience.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated slices toward room temperature before serving.
- Freeze individual wrapped slices for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then gently warm before serving.
Notes
Use very ripe bananas for maximum moisture and natural sweetness. For a soft, tender cake, avoid overmixing and do not overbake. For a slightly firmer texture, cool the cake completely before slicing. Keep the crumb topping coarse rather than finely mixed for better contrast. Customize with walnuts, pecans, chocolate chips, caramel, cardamom, nutmeg, or extra cinnamon. Strong coffee gives the cake deeper flavor without making it taste overwhelmingly like coffee. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze individually wrapped slices for up to 2 months. Thaw completely before reheating. Do not refreeze previously thawed slices.
