Incredible Banana Coffee Cake

A slice of banana coffee cake on a small white plate with a fork.

3.78 from 106 votes

Made with ripe bananas, sour cream, and a buttery cinnamon streusel, this Banana Coffee Cake is soft, flavorful, and perfect for breakfast, brunch, dessert, or an afternoon snack.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 382kcal

Author: Kristin Hayes

Equipment

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 9x13-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.

Video

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.

Nutrition