Banana Coffee Cake

banana coffee cake on a wood board with a glass of milk and succulent in the background

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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!


4 very 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 eggs
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sour cream

For the crumb topping
1 teaspoon cinnamon
3/4 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 60-65 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. If after baking there is excess crumb topping looking dry, you can add a little extra melted butter to that area as it finishes baking. Allow to cool for about 10 minutes before eating.

Keywords: banana coffee cake