This Incredible Banana Coffee Cake is packed with banana flavor, topped with a buttery cinnamon streusel, and the perfect excuse to enjoy cake for breakfast! Made with ripe bananas and sour cream, it’s an easy banana coffee cake recipe that’s perfect for breakfast, brunch, dessert, or an afternoon snack.
Last week, we celebrated my birthday while the kids were still on summer break. We spent the day hiking, swimming, and shopping, and for breakfast, my hubby surprised us with this Banana Coffee Cake! I don’t know about you, but cake for breakfast is always a good idea, haha! It was the perfect way to use up the ripe bananas on my counter. If you have a few more to use up, my Cinnamon Crumble Banana Bread is another family favorite! The buttery cinnamon streusel is my favorite part!
We skipped the vanilla glaze this time and let the cinnamon streusel shine instead. Whether you enjoy this banana coffee cake for breakfast, brunch, dessert, or an afternoon snack, it’s sure to become a family favorite. Plus, it makes a full 9×13 pan, freezes well, and tastes just as delicious the next day.
Quick Look: Banana Coffee Cake
This Banana Coffee Cake is made with ripe bananas, sour cream, and a buttery cinnamon streusel for a soft, moist crumb in every bite. If you love banana bread and classic coffee cake, this easy recipe is perfect for breakfast, brunch, dessert, or an afternoon snack.
- Prep Time: 15 minutes
- Bake Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 15
- Main Ingredients: Ripe bananas, sour cream, butter, brown sugar, cinnamon, flour
- Best For: Using up overripe bananas, breakfast, brunch, or dessert
Add me as a trusted Google source.Ingredient Notes
See the recipe card below for full ingredients and measurements.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana coffee cake will be. Look for bananas with plenty of brown spots for the best results.
- Sour Cream: This is the secret to a soft, tender crumb. Full-fat sour cream works best, but light sour cream can also be used.
- Brown Sugar: Adds a rich, caramel-like flavor to both the cake and the buttery cinnamon streusel topping.
- All-Purpose Flour: Spoon the flour into your measuring cup and level it off with a knife to avoid a dense cake.
Variations
- Add a Glaze: If you prefer a sweeter finish, whisk together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons milk until smooth. Drizzle over the cooled banana coffee cake.
- Add Nuts: Fold ½ cup chopped walnuts or pecans into the batter or sprinkle them over the streusel before baking for extra crunch.
- Chocolate Chips: Stir ½ to 1 cup semi-sweet chocolate chips into the batter for a sweeter twist.
- Extra Streusel: Love a thick crumb topping? Double the streusel ingredients, or try my Mini Cinnamon Banana Muffins for another buttery cinnamon crumble treat.
How to Make Banana Coffee Cake
Step 1. Preheat the oven to 350°F and grease a 9×13-inch baking pan. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 2. Beat in the eggs and vanilla extract until combined. Mix in the sour cream and mashed bananas until smooth.
Step 3. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 4. Add the dry ingredients mixture to the wet ingredients and stir just until combined.
Step 5. In a medium bowl, combine the flour, brown sugar, softened butter, and cinnamon until crumbly.
Step 6. Spread the batter evenly into the prepared pan. Sprinkle the cinnamon streusel evenly over the top.
Step 7. Bake for 40-45 minutes, checking for doneness around 35 minutes since every oven bakes a little differently.
Step 8. The banana coffee cake is done when a toothpick inserted into the center comes out clean. Let it cool for 10-15 minutes before slicing and serving.
Baking Tips
- Use ripe bananas for the best flavor and texture.
- Measure flour correctly. Spoon and level the flour to avoid a dense cake. This tip also works when making my Snickerdoodle Banana Bread.
- Don’t overmix the batter.
- Check early. Start testing with a toothpick around 35 minutes.
- Cool before slicing for clean, even pieces.
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap individual slices or the entire cake tightly and freeze for up to 3 months.
- Reheating: Enjoy at room temperature or warm individual slices in the microwave for 10-15 seconds.
Banana Coffee Cake Recipe FAQs
Yes! Thaw the bananas completely, drain any excess liquid, and mash before adding them to the batter. Frozen bananas work just as well as fresh ripe bananas in this recipe.
Yes! Plain Greek yogurt is the best substitute and can be used in an equal amount. The texture may be slightly different, but the cake will still be soft and delicious.
More Banana Recipes You’ll Love
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Incredible Banana Coffee Cake
Video
Ingredients
CAKE
- ¾ cup unsalted butter softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 3 ripe bananas mashed
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
CINNAMON STREUSEL
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- ½ cup unsalted butter softened
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until combined. Mix in the sour cream and mashed bananas until smooth.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- In a medium bowl, combine the flour, brown sugar, softened butter, and cinnamon until crumbly.
- Spread the batter evenly into the prepared pan. Sprinkle the cinnamon streusel evenly over the top.
- Bake for 40-45 minutes, checking for doneness around 35 minutes since every oven bakes a little differently.
- The banana coffee cake is done when a toothpick inserted into the center comes out clean. Let cool for 10-15 minutes before slicing and serving.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and texture.
- Stir the batter just until combined.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze for up to 3 months.
Bill W says
Any good suggestions for egg substitutes for baking?
Kristin says
You can use applesauce in place of egg in cakes, 1 egg equals 1/4 cup applesauce. Be sure to add an extra 1/2 tsp baking powder to the batter to keep it light and fluffy!