This scrumptious Banana Coffee Cake is the perfect sweet treat to your morning cup of coffee, a delightful afternoon snack, or as a delectable dessert. Made with ripe bananas, a hint of cinnamon, and topped with a crumble topping and buttery streusel. This coffee cake is so moist, full of banana flavor, and finished with a simple vanilla glaze.
If you have loads of banana that need to be used up, then be sure and also make these other banana bread recipes, like Cinnamon Banana Bread Muffins or this Best Banana Cake recipe.
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Banana Bread Coffee Cake
This banana bread coffee cake is so moist and delicious, with a homemade banana cake base, a cinnamon sugar layer in the middle, and then topped with a buttery crumble topping. It’s similar to a banana crumb cake but with extra cinnamon sugar and a glaze on top.
Eat it for breakfast, brunch, or dessert! If you love banana treats then this banana coffee cake needs to be made immediately with those ugly, brown, overripe bananas!
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Simple Ingredients Needed
Banana Coffee Cake Batter Ingredients
- All-Purpose Flour
- Light Brown Sugar
- Granulated Sugar
- Baking Powder
- Salted Butter
- Ground Cinnamon
- Large Eggs
- Overripe Bananas : The riper your bananas, the more banana flavor you will have in your cake. It’s best to use mashed bananas that are very dark, almost black on the outside; the riper the banana, the better the flavor will be and the pronounced the banana flavor will be in the cake.
Vanilla Glaze Ingredients
- Powdered Sugar
- Milk : The higher the fat content of the milk, the more you will need of it to get the correct consistency. A lower fat milk is thinner so you won’t need as much of it. If you’re using whole milk, half and half, or heavy cream; you will need 1-2 teaspoons additional milk.
- Vanilla Extract
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How To Make This Banana Coffee Cake Recipe
Preheat the oven to 375 degrees F. Line a 9×9-inch square pan with parchment paper or spray with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, and baking powder until combined.
Add in the chilled cubed butter and use a fork or pastry cutter, or your clean hands, to blend the butter into the mixture until it’s a coarse crumbs mixture with chunks of butter throughout.
Measure out 1 1/4 cups of the crumb topping mixture and place it into a separate bowl. Whisk the ground cinnamon into it. Cover the bowl with plastic wrap or a lid and set it in the freezer for now.
To the remaining crumble mixture in the large mixing bowl, add in the eggs and mashed bananas and mix together with a rubber spatula until combined. It will look really dry at first, but as you gently mix it together it will form a thicker and creamy batter that is still slightly lumpy.
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Spread half of the banana batter into the prepared baking dish and spread it out into an even layer.
Remove the crumb mixture from the freezer and evenly sprinkle 1/2 cup of it over the banana batter layer inside the baking pan. Place the remaining crumb mixture back into the freezer (you will use the rest of it later).
Carefully dollop spoonfuls of the remaining banana batter over top the cinnamon crumb layer. Use a plastic spoon or spatula to carefully spread it out evenly.
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Bake for 13 minutes and then carefully sprinkle the remaining crumb mixture (from the freezer) over top, and continue cooking for an additional 15-20 minutes. You may need to cover the cake loosely with a piece of foil to avoid it getting too browned. A toothpick inserted into the center of the cake should come out clean or with moist crumbs, and the top and sides of the coffee cake should be a golden brown.
Remove the banana coffee cake from the oven and allow it to cool, inside the pan at room temperature, for 1 hour before glazing it.
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To Make The Glaze : Add all the glaze ingredients into a small bowl and whisk together until it’s a pourable glaze consistency. Use a fork or spoon to drizzle the glaze over top the cooled cake.
Cut the cake into squares and enjoy!
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How To Store Leftovers of The Best Banana Coffee Cake
To store leftovers, make sure the pan is tightly covered in plastic wrap or aluminum foil, or a lid, and store at room temperature for up to 2-3 days. You can also remove individual squares of the coffee cake, place them into an airtight container, and store them that way. For longer storage, place the leftovers inside the fridge for up to 5 days.
My family loves this cake served at room temperature or slightly warmed, but it can also be eaten chilled from the fridge, or warm up some leftovers in the microwave for a few seconds before eating.
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Recipe FAQ’s
Should I Eat Banana Coffee Cake Warmed or At Room Temperature?
This cake can be enjoyed slightly warmed in the microwave or from the oven (the glaze will melt into it if glazing it while warm), or eat it at room temperature after it has cooled for 1 hour. It can also be eaten chilled from the fridge if that’s what you prefer.
Are There Any Substitutions I Can Make?
You can use unsalted butter but you will want to add some salt in with the dry ingredients (about 1/2 teaspoon kosher salt). You can also use dark brown sugar for a richer & deeper molasses flavor in the cake. And if you love glaze then I suggest doubling the vanilla glaze recipe so you have plenty of it!
Is A Coffee Cake Dessert or Breakfast?
That’s what I love about coffee cake recipes, it can be either one! I personally feel like coffee cake is too sweet for breakfast so I would classify it as dessert. But go ahead and serve it at breakfast or brunch alongside some fresh cut fruit, or more savory breakfast items like bacon and sausage, and scrambled eggs, and coffee. You could also serve it with a scoop of vanilla ice cream for a decadent dessert, or eat it as is for dessert with the family (this is what my family prefers).
What Are Some Tips?
The #1 tip for any banana recipe really, is to use super ripe, ugly, dark brown almost black bananas. If the banana looks too gross to eat, or even think about eating, then it’s perfect for this recipe! The more ripe the banana is, the more sweetness the cake will have and the better the banana flavor will be. Also, make sure you are using chilled cold butter when cutting into the crumb topping mixture. It will take several minutes to cut the butter in, but eventually the mixture should combine together in a crumb mixture with chunks of butter still.
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Try These Other Amazing Banana Desserts
- Nutella Banana Muffins
- No Bake Banana Cream Pie
- Banana Pudding Poke Cake
- Chessmen Cookie Banana Pudding
- Lemon Blueberry Banana Bread
- Banana Upside Down Cake
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Banana Coffee Cake
Equipment
Ingredients
Banana Coffee Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1½ teaspoons baking powder
- 13 tablespoons salted butter chilled & cubed
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 large overripe bananas (mashed, about 1 cup)
Vanilla Glaze
- 2/3 cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375℉ Line a 9×9-inch square pan with parchment paper or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, and baking powder until combined.2 cups all-purpose flour, 1 cup light brown sugar, 1/2 cup granulated sugar, 1½ teaspoons baking powder
- Add in the chilled cubed butter and use a fork or pastry cutter, or your clean hands, to blend the butter into the mixture until it's a coarse crumbs mixture with chunks of butter throughout.13 tablespoons salted butter
- Measure out 1¼ cups of the crumb topping mixture and place it into a smaller separate bowl. Whisk the ground cinnamon into it. Cover the bowl with plastic wrap or a lid and set it in the freezer for now.1 teaspoon ground cinnamon
- To the remaining crumb mixture in the large mixing bowl, add in the eggs and mashed bananas and mix together with a rubber spatula until combined.*It will look really dry at first, but as you gently mix it together it will form a thicker and creamy batter that is still slightly lumpy.2 large eggs, 2 large overripe bananas
- Spread half of the banana batter into the prepared baking dish and spread it out into an even layer.
- Remove the crumb mixture from the freezer and evenly sprinkle 1/2 cup of it over the banana batter layer inside the baking pan. Place the remaining crumb mixture back into the freezer (you will use the rest of it later).
- Carefully dollop spoonfuls of the remaining banana batter over top the cinnamon crumb layer. Use a plastic spoon or spatula to carefully spread it out evenly.
- Bake for 13 minutes and then carefully sprinkle the remaining crumb mixture (from the freezer) over top, and continue cooking for an additional 15-20 minutes.*You may need to cover the cake loosely with a piece of foil to avoid it getting too browned. A toothpick inserted into the center of the cake should come out clean or with moist crumbs, and the top and sides of the coffee cake should be a golden brown.
- Remove the banana coffee cake from the oven and allow it to cool, inside the pan at room temperature, for 1 hour before glazing it.
- To Make The Glaze : Add all the glaze ingredients into a small bowl and whisk together until it's a pourable glaze consistency. Use a fork or spoon to drizzle the glaze over top the cooled cake.2/3 cup powdered sugar, 1 tablespoon milk, ¼ teaspoon vanilla extract
- Cut the cake into squares and enjoy!
Notes
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