This Banana Coffee Cake is a moist, lightly sweet breakfast cake that pairs perfectly with a hot cup of coffee. A cinnamon-scented crumble adds a delightful texture, and the sugary layer in the middle creates a wonderful balance of flavor and richness.
Banana Coffee Cake Recipe
Coffee cake is one of my favorite breakfast treats. When the kids have left overripe bananas on the counter, this cake is my preferred alternative to banana bread. It feels special enough for company yet simple enough for an easy morning.
Baking from scratch can seem intimidating if you are new to baking, but this recipe is straightforward and forgiving. It works well for novice bakers and yields reliable results.
I typically use a stand mixer, but a hand mixer or even sturdy wooden spoon will work in a pinch. The key is to mix until ingredients are just combined to keep the cake tender.
Recipe Shopping List
Not sure if you need to run to the store? Here’s a clear ingredient rundown. Most items are common pantry staples—flour, sugars, butter—so you may already have everything you need.
For exact amounts, see the ingredient list in the recipe card below.
- Butter
- White sugar
- Dark brown sugar
- Powdered sugar
- Maple syrup
- All-purpose flour
- Cinnamon
- Rolled oats (not quick-cooking)
- Baking powder
- Salt
- Ripe bananas
- Eggs
- Vanilla extract
- Milk
- Sour cream
- Heavy cream (for glaze)
How To Make This Recipe
Below is a concise overview of the method so you know what to expect. Refer to the detailed recipe card for precise measurements and timing when you bake.
- Preheat the oven to 350°F and prepare a 9×13-inch pan with baking spray or parchment.
- Make the crumble by cutting cold cubed butter into the dry crumble ingredients until the mixture holds together in coarse crumbs. This creates the crunchy topping and middle layer.
- Prepare the cake batter by mashing the ripe bananas, then beating with butter, sugar, eggs, and vanilla. Fold in dry ingredients alternately with milk and sour cream for a tender crumb.
- Layer half the batter in the pan, spread half the crumble, add the remaining batter, then top with the remaining crumble mixed with oats for texture.
- Bake until a toothpick inserted into the center comes out with moist crumbs but not wet batter—about 50–60 minutes depending on your oven.
- Glaze after the cake cools slightly so the glaze remains visible on top rather than soaking entirely into the crumbs. A quick powdered sugar glaze with cream and a touch of maple syrup adds sweetness and shine.
Serve This With
This cake is great for a weekend breakfast or brunch. Serve slices warm with a savory side—bacon or eggs—or keep it simple with a strong brewed coffee and a splash of cream. A homemade vanilla coffee creamer makes a lovely companion.
Recipe FAQ
Store coffee cake covered at room temperature for up to two days. If you plan to keep it longer, refrigerate it in an airtight container; it will stay fresh for 4–5 days.
Warm individual slices for 15–30 seconds in the microwave, or reheat in a 350°F oven or air fryer for a few minutes to restore a fresh-baked texture.
I haven’t tested major substitutions for this particular recipe. Because baking relies on chemical balances, swapping core ingredients may affect texture. Try small substitutions carefully and note results.
More Recipes
- What should I make with bananas?
- Homemade Vanilla Sweet Cream Coffee Creamer
- Traeger Banana Bread
- Blueberry Banana Bread
- Easy Banana Bread Muffins
Pin For Later
Banana Coffee Cake
Our Banana Coffee Cake is tender and moist with a cinnamon-sugar swirl in the center and a crunchy oat crumble on top. A simple glaze finishes it off, making it an ideal companion to morning coffee.
Ingredients
Crumb:
- 1 cup cold butter, cubed
- 2 cups dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 cup rolled oats (NOT quick-cooking)
Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 overripe bananas
- ½ cup salted butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- ½ cup sour cream
Glaze:
- 1 cup powdered sugar, sifted
- 1 tablespoon heavy cream
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch pan with baking spray or line with parchment.
- Combine all crumb ingredients in a bowl or mixer and mix until the mixture forms coarse crumbs. Set aside.
- Whisk together flour, baking powder, and salt in a separate bowl and set aside.
- Place bananas in a mixer and beat until smooth. Add softened butter and sugar; beat 1–2 minutes until combined. Add eggs and vanilla and mix until incorporated.
- Add the dry flour mixture alternately with the milk and sour cream, mixing until just combined. Do not overmix.
- Pour half the batter into the prepared pan. Sprinkle half of the crumb mixture over the batter. Spread the remaining batter on top. Mix 1 cup oats into the remaining crumb and spread evenly over the top of the cake.
- Bake 50–60 minutes, or until a toothpick comes out with moist crumbs but no raw batter. Ovens vary, so check earlier if needed.
- Let the cake cool for about 15 minutes. Whisk together powdered sugar, cream, and maple syrup to make the glaze, then drizzle over the warm cake. For a more pronounced glaze appearance, wait until the cake is fully cooled before glazing.
- Serve warm or at room temperature. Store covered at room temperature for up to two days or refrigerate for longer storage.
Nutrition Information (per serving)
Calories: 735; Total Fat: 27g; Saturated Fat: 16g; Cholesterol: 100mg; Sodium: 424mg; Carbohydrates: 118g; Fiber: 3g; Sugar: 77g; Protein: 7g.
Nutrition data provided here is an estimate.