Indulge in the irresistible Banana Crumb Coffee Cake, a delectable and moist coffee cake infused with luscious banana essence and topped with an unbeatable cinnamon streusel crumb topping. Whether you crave indulgent breakfast or seek a delightful treat for any occasion, this oven-ready masterpiece is prepared in under 10 minutes!
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If you love banana bread, this is the coffee cake for you! A perfect way to use up those extra bananas everyone almost always inevitably has on hand! If your house is anything like mine, bananas stock up in waves. Some weeks, all are eaten up and none get sent to the freezer aka black hole. However, other weeks, I end up placing at least 3 into the freezer to save for a later baking date!
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Why You’ll Love this Banana Crumble Cake
- The PERFECT way to use up those overripe bananas– after-all, freezer space can be limited, so if you have tons of bananas in there waiting to be used up, this is the perfect cake to make!
- Quick and Easy– only about 10 minutes needed to have this ready for the oven!
- Shareable Size– this cake bakes in a 9×13, so there are plenty of pieces for everyone!
- Freezes and Stores Easily– if you have leftovers, you can store them in the freezer or refrigerator until ready to devour!
Ingredients Needed for Banana Crumb Coffee Cake
See printable recipe card below for exact ingredient amounts and step by step directions.
CAKE
- Flour– all-purpose, this binds all the ingredients into the perfect cake
- Baking Powder– make sure its fresh, this helps give this cake its rise
- Salt– a little goes a long way, this adds to the flavor and also strengthens the gluten
- Bananas– medium, overripe bananas are best, adds the moisture to the cake
- Butter– softened, use unsalted
- Sugar– adds the perfect amount of sweetness to the bread. If you don’t want the cake as sweet, feel free to decrease by up to ½ cup
- Eggs– this helps bind the ingredients, add moisture, and give the cake it’s nice golden color
- Vanilla Extract– pure is best versus imitation
- Milk– adds to the moistness
TOPPING
- Butter– cold, cubed, unsalted
- Brown Sugar– light, this adds the ultimate flavor addition to the crumb topping
- Flour– all-purpose
How to make Banana Crumb Cake
- Spray a 9 x 13 baking pan with cooking spray and preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until they become liquefied.
- Mix in the butter until combined and stir in the sugar, eggs, and vanilla.
- Stir in the flour mixture and milk.
- In a separate bowl, combine the cold butter, light brown sugar, and flour. Cut them together using two forks or a pastry blender until coarse crumbles form.
- Pour half the cake batter into the greased pan followed by ½ the crumb topping. Pour remaining batter on top of crumb topping, ended with remaining topping.
- Place pan in oven and bake for 55 minutes, or until center is set. Remove from oven and allow to cool for about 10 minutes before serving!
Tips for Perfection
After making this cake well over 50 times now, here are the tips I have learned along the way to create the most perfect cake each and every time!
- Make sure you use COLD butter for the crumb topping. This helps keep things coarse and you won’t get a melted topping.
- Ensure your baking powder is fresh. Each time this cake has been a flop has been when I have used older baking powder. Change yours up every 6 months if possible.
- If you need to halve this recipe, bake it in an 8×8 pan and decrease bake time by about 15 minutes.
- The more ripe your bananas are, the sweeter they will be. Decrease sugar a bit if you have extra ripe bananas as it’ll even out due to extra sweetness.
- This banana coffee cake is best enjoyed warm, but be sure to allow it to cool slightly before serving.
Frequently Asked Questions
Can I freeze this banana cake?
Absolutely! Once baked and cooled entirely, you can store in a freezer safe container or bag for up to 3 months in the freezer. Or, you can cut into pieces and freeze in individual freezer bags and simply pull out when needed.
What should I serve this Banana Crumb Cake with?
I enjoy serving this cake with a pot of coffee, however, if you are looking to make more of a complete meal for breakfast or brunch, you can add a Biscuits and Gravy Casserole, Breakfast Pizza, or Cinnamon French Toast Casserole.
How far in advance can I make this cake?
Up to one day ahead of time works great! Simply cover with plastic wrap and store at room temperature or in the refrigerator.
Any add in’s I can put into this for an added flavor/texture boost?
Absolutely! I love adding in chopped nuts, blueberries, and even chocolate chips for a chocolate chip banana cake.
Helpful Products to Make this Recipe
How to Store Banana Crumb Coffee Cake
This cake can be stored at room temperature or in the refrigerator depending on preference. Just make sure its fully covered with a lid or plastic wrap.
- Room Temperature– up to 4 days
- Refrigerator– up to 6 days
- Freezer– up to 3 months
More Banana Recipes to try
Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
Bourbon Banana Bread– an easy, classic recipe kicked up a few notches to include a boozy twist! Full flavored, moist, sweet, and quick to prepare!
Copycat Starbucks Banana Bread– a tasty quick bread packed with flavor! Loaded with bananas and walnuts (if desired), this bread makes a great breakfast or snack option!
Banana Cream Cheese Muffins– moist, flavor packed, and include a mouth-watering cream cheese topping! Plus, they are ready to enjoy them in only 30 minutes!
Breakfast Banana Cookies– incredibly tasty, chewy, and healthy…..these Banana Breakfast Cookies are a great way to start your day! Yes, cookies for breakfast!
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Banana Crumb Coffee Cake
Ingredients
- CAKE
- 2 cups flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 3 bananas
- ½ cup butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- TOPPING
- 1 cup butter, cold, cubed
- 2 cups brown sugar, light
- 2 cups flour
Instructions
- Spray a 9 x 13 baking pan with cooking spray and preheat oven to 350.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, mash the bananas until they become liquefied.
- Mix in the butter until combined and stir in the sugar, eggs, and vanilla.
- Stir in the flour mixture and milk.
- In a separate bowl, combine the cold butter, light brown sugar, and flour.
- Cut them together using two forks or a pastry blender until coarse crumbles form.
- Pour half the cake batter into the greased pan followed by ½ the crumb topping.
- Pour remaining batter on top of crumb topping, ended with remaining topping.
- Place pan in oven and bake for 55 minutes, or until center is set.
- Remove from oven and allow to cool for about 10 minutes before serving!
Nutrition
Paula Clark says
Excellent-Perfct…
I’ve been making & cooking banana & bread cake since 1966. THIS IS THE BEST EVER❣ EASIEST & QUICKEST…with Less Cleanup
My kids & Grandkids asked me to never make any other banana cake or bread Except This “BANANA CRUMB CAKE”
Kristin says
Yea! I love hearing that! So glad you all enjoyed it!
Laura says
Just made this. It’s in the oven. I looks amazing though.
Kristin says
Yea!! What did you end up thinking of it?? Yummy??
Josh says
I think Caleb put in baking soda, not me. Haha!
Kristin says
LOL!! Uh huh….!! Haha!