We all know banana bread. It’s a classic. If you’ve got bananas that have ripened and you need to use them up fast, banana bread is the typical go-to. But I’ve gotta say, Banana Coffee Cake is way better. The game changer is the cinnamon crumble topping. It’s what takes this from a typical banana bread to a sweet and cinnamony coffee cake!
Recipe at a Glance
Prep Time: 10 minutes
Bake Time: 55 minutes
Notes: I recommend using 4 bananas so you really get the banana flavor. For me, 3 bananas just isn’t enough!
I love a baked good in the morning with coffee. There’s something comforting about it. It reminds me of sitting in a coffee shop and enjoying something freshly baked, not from a package. And this banana coffee cake is the perfect thing. The crumble topping has just the right amount of butter, cinnamon, and sugar to make a sweet topping. The best way to use all those ripe bananas!
- Use 4 bananas. I see a lot of banana type recipes that will say “3-4 bananas”. Use the 4. To me, 3 bananas just isn’t enough of the banana flavor I like.
- When you’ve made the crumble topping, it’s going to look like WAY too much. It’s probably going to look like it’s enough to cover 2 banana coffee cakes. Trust me, use it all over the top. Really pile it on. As it bakes, the butter in the crumble is going to help it bake down and create this buttery dense crumble.
- After it’s baked for a few minutes, give a quick peak to make sure the crumble is melting properly. It should look wet, since the buttery in the crumble has melted. If there are any parts that look powdery and dry, add very thin (like paper thin) slices of butter to these parts. We don’t want any dry floury parts!
If you like breakfast baked goods then you’ll love these:
Copycat Panera Orange Scones
And a fun dish to try is Mangu. A traditional Dominican breakfast side dish of mashed plantains!
Banana Coffee Cake
Banana coffee cake is the best way to use ripe bananas! A level up from typical banana bread, the cinnamon buttery topping makes this taste like it’s straight from a bakery!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 1 coffee cake 1x
- Category: Baking
- Method: Baking
- Cuisine: American
4 ripe bananas
2 tablespoons brown sugar
1 1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup butter, softened
1 cup white sugar
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sour cream
For the crumb topping
1 teaspoon cinnamon
1 cup flour
1 cup brown sugar
6 tablespoons butter
1. Heat oven to 350. Grease an 8×8 pan.
2. In a bowl, mash the bananas until smooth, then add brown sugar, vanilla, and cinnamon. In another bowl, cream the butter and white sugar until light and fluffy. To this butter sugar mixture, add in the eggs and beat until combined.
3. To this batter sift in the flour, baking soda, and salt. Stir until combined, then add in the sour cream and stir.
4. Pour the batter into the mashed bananas and stir until combined.
5. To make the crumb topping, combine the cinnamon, flour, and brown sugar. Cut in the butter using a pastry cutter until the mix looks like coarse crumbs. If you don’t have a pastry cutter this part can be difficult to get the right texture. It would help if the butter is a tad softened and I use a large fork.
6. Sprinkle the topping onto the batter and bake for 55-60 minutes. As noted above, it will look like a lot of crumb topping, just use it all because as it bakes the butter will melt and help the mixture settle so you have a dense butter crumb topping. Allow to cool for about 10 minutes before eating.
Keywords: banana coffee cake
Adapted from: Link