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Banana Coffee Cake Recipe

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3.9 from 11 reviews

This Banana Coffee Cake combines the sweet, moist flavors of ripe bananas with a cinnamon-sugar crumble topping for the perfect breakfast treat or afternoon snack. Rich yet tender, it features layers of banana batter sandwiched with cinnamon sugar and finished off with a buttery crumble and a smooth powdered sugar glaze. Ideal for banana lovers looking for a comforting homemade cake.

Ingredients

Banana Cake Batter

  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tbsp unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/3 cup (80g) sour cream, room temperature
  • 1 large egg, room temperature
  • 2 tsp vanilla bean paste
  • 3/4 cup (190g) mashed ripe bananas (about 2 medium bananas)

Cinnamon Sugar Layer

  • 3 tbsp light brown sugar
  • 1 1/2 tsp cinnamon

Crumble Topping

  • 1 cup + 2 tbsp (150g) all-purpose flour
  • 1 tsp cinnamon
  • 1/3 cup (65g) granulated sugar
  • 1/3 cup (65g) light brown sugar, packed
  • 1/2 cup (110g) unsalted butter, melted

Icing

  • 1/2 cup powdered sugar
  • 1 tbsp milk (adjust for consistency)
  • Optional: homemade salted caramel for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and line an 8×8 inch baking pan with parchment paper, allowing the paper to hang over the edges for easy removal after baking.
  2. Make the Crumble Topping: In a bowl, combine flour, cinnamon, granulated sugar, and light brown sugar. Pour in the melted butter and mix until the mixture resembles wet sand. Place this bowl in the refrigerator to chill while preparing the cake batter.
  3. Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. Cream Sugars and Butter: In a large mixing bowl, whisk together granulated sugar, light brown sugar, and melted butter until fully combined and smooth.
  5. Add Wet Ingredients: Whisk in the sour cream, egg, vanilla bean paste, and mashed bananas until smooth and well incorporated.
  6. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined to avoid overmixing.
  7. Layer Batter and Cinnamon Sugar: Spread half of the batter evenly into the prepared pan. In a separate small bowl, combine the 3 tablespoons of light brown sugar and 1 1/2 teaspoons cinnamon, then sprinkle this mixture evenly over the batter layer.
  8. Add Remaining Batter: Carefully spoon the remaining batter over the cinnamon sugar layer and gently spread to an even layer.
  9. Add Crumble Topping: Remove the chilled crumble mixture from the refrigerator and evenly sprinkle it over the top of the cake.
  10. Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  11. Cool Down: Allow the cake to cool in the pan for 30-40 minutes to set.
  12. Make Icing: While the cake cools, whisk together powdered sugar and milk in a small bowl until smooth and glue-like. Adjust milk in 1/2 tablespoon increments if needed to achieve the proper consistency.
  13. Decorate and Serve: Drizzle the icing over the slightly warm cake. Optionally, top with homemade salted caramel for extra indulgence. Slice into 16 servings and enjoy!

Notes

  • Ensure bananas are ripe for maximum sweetness and moisture.
  • Do not overmix the batter to keep the cake tender.
  • Use parchment paper for easy cake removal and clean-up.
  • The cinnamon sugar layer adds a delicious, spiced surprise between the cake layers.
  • Chilling the crumble topping before baking ensures it stays crumbly rather than melting into the cake.
  • Adjust milk quantity in icing slowly to avoid making it too runny.
  • Can be stored at room temperature in an airtight container for 2 days or refrigerated for up to 5 days.

Find it online: https://yumntasty.com/banana-coffee-cake-recipe/