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Banana Coffee Cake Recipe

This banana coffee cake is soft, cozy, and packed with ripe banana flavor. A buttery cinnamon streusel tops every slice, making breakfast feel far fancier than the morning deserved.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 315 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 8x8 Baking Pan
  • Measuring cups
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 ripe bananas mashed
  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Streusel Topping

  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 tsp cinnamon
  • 4 tbsp cold butter cubed

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Whisk bananas, sugar, melted butter, eggs, sour cream, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should look thick and creamy.
  • Rub brown sugar, flour, cinnamon, and cold butter together until crumbly clusters form.
  • Spread batter evenly in pan. Sprinkle streusel over the top edge to edge.
  • Bake 35 to 38 minutes until golden and center springs back lightly.
  • Cool 15 minutes before slicing. Serve warm or room temperature.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, chocolate chips, or nutmeg for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Banana Coffee Cake, Bristle Cookie, coffee cake, Ice Cream Cookie