This Banana Coffee Cake is soft, moist, and layered with warm cinnamon sugar, topped with a buttery crumble, and finished with a sweet icing drizzle. Made with ripe bananas and sour cream, it’s the perfect cozy bake for breakfast, brunch, or an afternoon coffee break.
Why You’ll Love This Recipe
- Ultra-moist banana cake with rich flavor
- Cinnamon sugar swirl in the center
- Thick, buttery crumble topping
- Easy to make with simple pantry ingredients
- Perfect for breakfast, dessert, or sharing
Ingredients
Banana Cake
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup sour cream, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ¾ cup mashed ripe bananas (about 2 medium bananas)
Cinnamon Sugar
- 3 tablespoons light brown sugar
- 1½ teaspoons cinnamon
Crumble
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ½ cup unsalted butter, melted
Icing
- ½ cup powdered sugar
- 1 tablespoon milk
- Optional: homemade salted caramel
Instructions
Preheat the oven to 325°F (165°C). Grease and line an 8×8-inch baking pan, allowing parchment to hang over the sides.
Start by making the crumble. Combine the flour, cinnamon, and sugars in a bowl, then mix in the melted butter until the mixture resembles wet sand. Place the bowl in the refrigerator to chill.
For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, whisk together the melted butter and both sugars until smooth. Whisk in the sour cream, egg, vanilla extract, and mashed bananas.
Gently fold in the dry ingredients using a rubber spatula until just combined.
Spread half of the batter into the prepared pan. Mix together the cinnamon sugar ingredients and sprinkle evenly over the batter.
Cover with the remaining batter and gently spread it evenly. Remove the crumble from the refrigerator and sprinkle it evenly over the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Allow the cake to cool for 30–40 minutes.
While the cake cools, whisk together the powdered sugar and milk to make the icing. The consistency should be thick but drizzleable. Add a little more milk if needed. Drizzle over the slightly warm cake and serve.
Tips & Tricks
- Use very ripe bananas for the best flavor
- Chill the crumble so it stays thick and crisp
- Do not overmix the batter to keep the cake tender
- Let the cake cool slightly before icing for the perfect drizzle
Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Yield: 9 servings
Category: Dessert / Breakfast
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
This banana coffee cake is delicious on its own, but it’s also excellent topped with salted caramel or served warm with coffee or tea.
Nutrition (Approximate per Serving)
Calories: 390
Protein: 5 g
Carbohydrates: 52 g
Fat: 18 g
FAQ
Can I make this ahead of time?
Yes, this cake tastes even better the next day.
Can I freeze banana coffee cake?
Yes, freeze un-iced slices for up to 2 months.
Can I use yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well.
Why bake at 325°F instead of 350°F?
The lower temperature keeps the cake moist and prevents over-browning.
Can I skip the icing?
Yes, the crumble topping is flavorful on its own.
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Similar Recipes
Banana Coffee Cake
Ingredients
Banana Cake
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter melted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅓ cup sour cream room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup mashed ripe bananas about 2 medium bananas
Cinnamon Sugar
- 3 tablespoons light brown sugar
- 1½ teaspoons cinnamon
Crumble
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- ½ cup unsalted butter melted
Icing
- ½ cup powdered sugar
- 1 tablespoon milk
- Optional: homemade salted caramel
Instructions
- Preheat the oven to 325°F (165°C). Grease and line an 8×8-inch baking pan, allowing parchment to hang over the sides.
- Start by making the crumble. Combine the flour, cinnamon, and sugars in a bowl, then mix in the melted butter until the mixture resembles wet sand. Place the bowl in the refrigerator to chill.
- For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, whisk together the melted butter and both sugars until smooth. Whisk in the sour cream, egg, vanilla extract, and mashed bananas.
- Gently fold in the dry ingredients using a rubber spatula until just combined.
- Spread half of the batter into the prepared pan. Mix together the cinnamon sugar ingredients and sprinkle evenly over the batter.
- Cover with the remaining batter and gently spread it evenly. Remove the crumble from the refrigerator and sprinkle it evenly over the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Allow the cake to cool for 30–40 minutes.
- While the cake cools, whisk together the powdered sugar and milk to make the icing. The consistency should be thick but drizzleable. Add a little more milk if needed. Drizzle over the slightly warm cake and serve.
Notes
Conclusion
This Banana Coffee Cake is everything you want in a cozy homemade bake—soft banana flavor, warm cinnamon layers, and a buttery crumble topping. Whether for breakfast or dessert, it’s a recipe you’ll make again and again.