This Banana Crumb Coffee Cake with Streusel Topping is a delightful treat packed with the natural sweetness of ripe bananas and a crunchy, buttery crumb topping that’s just the right amount of crunchy and soft. The cake itself is moist and fluffy, making it perfect for breakfast or an afternoon snack alongside a hot cup of coffee or tea.
I love making this coffee cake when I have bananas that are just a bit too ripe to eat on their own. Instead of tossing them, I mash them right into the batter, which adds such a lovely flavor and moisture to the cake. The streusel topping, made with cinnamon and sugar, gives it that special extra layer of texture and a little bit of sweetness on every bite—it’s my favorite part!
My favorite way to enjoy this cake is fresh out of the oven while it’s still slightly warm. It’s great to serve for brunch when friends or family come over, and everyone always asks for the recipe. It’s one of those dishes that feels both homey and a little special, which makes it perfect for sharing and enjoying together.
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots for the best natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce can be a mild substitute, but the flavor will change.
Butter: Butter adds richness and helps the streusel crisp up. You can swap it for coconut oil for a dairy-free option, keeping in mind the flavor will be different.
Sour Cream or Yogurt: This adds moisture and a slight tang to balance sweetness. Greek yogurt works well, or use buttermilk for a similar effect.
Streusel Topping: Brown sugar and cinnamon create that classic crumbly sweetness. Walnuts or pecans add crunch and flavor but can be skipped or replaced with seeds like pumpkin or sunflower for nut-free options.
How Do I Make Sure the Cake Stays Moist but Cooks Evenly?
Banana coffee cake can dry out if overbaked or dense if underbaked. Here’s how to get it just right:
- Use ripe bananas for moisture and natural sweetness.
- Measure flour properly—too much makes the cake tough.
- Mix wet and dry ingredients until just combined to avoid a dense crumb.
- Bake in the center of the oven at 350°F (175°C) to ensure even heat distribution.
- Test doneness with a toothpick inserted in the middle; it should come out clean or with a few crumbs.
- Let the cake cool for 15 minutes in the pan; this helps it set while keeping moisture.
Equipment You’ll Need
- 8-inch square baking pan – I like this size because it’s the perfect shape for even baking and easy to serve.
- Mixing bowls – Use a medium and a small bowl for mixing the batter and streusel topping.
- Electric mixer or whisk – Makes beating the butter and sugar quick and smooth.
- Measuring cups and spoons – To get accurate amounts for ingredients.
- Rubber spatula – Great for folding ingredients and spreading the batter evenly.
- Pastry cutter or fork – Handy for crumbling the streusel topping if mixing by hand.
- Toothpick or cake tester – To check if the cake is baked through.
- Cooling rack – Keeps the cake from getting soggy as it cools.
Flavor Variations & Add-Ins
- Nut Mix-Ins: Add chopped walnuts, pecans, or almonds to the streusel for extra crunch and flavor.
- Chocolate Chips: Stir in a handful of mini chocolate chips into the batter or streusel for a sweet surprise.
- Cinnamon Swirl: Gently swirl a mixture of cinnamon and sugar into the batter before baking for more spice flavor.
- Blueberry or Other Fruit: Fold fresh or frozen blueberries, raspberries, or diced apples into the batter for extra fruitiness.
Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/4 cup sour cream or plain yogurt
- 1/4 cup milk
For the Streusel Topping:
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (40g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This banana crumb coffee cake takes about 15 minutes to prepare, 40-45 minutes to bake, and around 15 minutes to cool. So, plan for roughly 1 hour from start to finish. It’s a simple, no-fuss recipe that’s ready in no time!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the rising agents evenly through the flour.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together using an electric mixer or by hand, until the mixture turns light and fluffy, about 3 to 4 minutes.
4. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to incorporate air for a lighter cake. Then mix in the vanilla extract.
5. Combine Wet Ingredients
Stir in the mashed bananas, sour cream (or yogurt), and milk until everything is nicely blended.
6. Add Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined – be careful not to overmix, or the cake can become dense.
7. Pour Batter Into Pan
Pour the batter into your prepared baking pan and smooth the top out with a spatula to ensure even baking.
8. Make the Streusel Topping
In a small bowl, mix together the brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture forms crumbly clumps. If using nuts, fold them in now.
9. Sprinkle Streusel Over Batter
Evenly sprinkle the streusel topping over the wet batter in the pan, covering the surface completely.
10. Bake the Cake
Bake in the preheated oven for 40-45 minutes. Test doneness by inserting a toothpick or cake tester in the center; it should come out clean or with a few moist crumbs attached.
11. Cool and Serve
Allow the cake to cool in the pan for about 15 minutes on a wire rack. Then slice and serve warm or at room temperature. This cake pairs wonderfully with a cup of coffee or tea!
Can I Use Frozen Bananas for This Coffee Cake?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too wet.
Can I Make This Coffee Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance and store it tightly covered at room temperature. Warm the slices slightly before serving for best flavor.
How Should I Store Leftovers?
Keep any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month; thaw before serving.
Can I Substitute Nuts in the Streusel Topping?
Definitely! If you have nut allergies or prefer no nuts, simply leave them out or swap for seeds like pumpkin or sunflower seeds for a similar crunch.
