Banana Coffee Cake is the ultimate treat that combines the comforting flavors of ripe bananas with a rich, buttery crumb. Each bite offers a perfect balance of moist, tender cake and a golden, cinnamon-spiced streusel topping. With just 30 minutes of prep and 45 minutes of baking, this recipe transforms simple ingredients into a show-stopping dessert or brunch centerpiece. The aroma of warm bananas and cinnamon filling your kitchen is irresistible, promising a cozy, indulgent experience.
This cake is not only delicious but also versatile, pairing beautifully with your morning coffee or as a sweet afternoon pick-me-up. The soft, melt-in-your-mouth texture is complemented by a subtle crunch from the streusel, creating a delightful contrast. Packed with the natural sweetness of bananas, it’s a crowd-pleaser that feels both nostalgic and fresh. Whether you’re baking for family or friends, this Banana Coffee Cake is sure to leave everyone reaching for seconds.
Ingredients for Banana Coffee Cake
- Streusel:
- 1 ¼ cup (156 g) all-purpose flour
- ½ cup light brown sugar (firmly packed)
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ⅓ cup (38 g) chopped pecans or walnuts (optional)
- 6 Tablespoons (85 g) unsalted butter (melted)
- ⅓ cup (65 g) mini chocolate chips (optional)
- Cake:
- ½ cup (113 g) unsalted butter (softened)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- 2 large eggs (lightly beaten, room temperature preferred)
- 1 cup (235 g) mashed overripe banana (about 2-3 bananas)
- 1 teaspoon vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup (60 ml) buttermilk
Step-by-Step Instructions
- Preheat oven: Set your oven to 350°F (175°C). Lightly grease a 9×9 baking pan with baking spray, or grease and flour it, or line it with parchment paper. Set aside.
- Prepare streusel: In a bowl, whisk together 1 ¼ cup flour, ½ cup light brown sugar, ⅓ cup granulated sugar, 1 ½ teaspoons cinnamon, ¼ teaspoon salt, and ⅓ cup chopped nuts (if using). Drizzle 6 Tablespoons melted butter over the mixture and use a fork to combine until clumpy. Set aside along with ⅓ cup mini chocolate chips (if using).
- Make cake batter: In a large mixing bowl, combine ½ cup softened butter, ½ cup granulated sugar, and ¼ cup light brown sugar. Beat with an electric mixer until well creamed. Add 2 eggs and beat until combined. Stir in 1 cup mashed banana and 1 teaspoon vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon.
- Mix wet and dry ingredients: Add half of the dry ingredients to the wet mixture and gently fold with a spatula until nearly combined. Pour in ¼ cup buttermilk, stir, then add the remaining dry ingredients and mix until just combined.
- Assemble: Spread the batter evenly into the prepared pan. Top with the streusel mixture in an even layer and sprinkle mini chocolate chips overtop (if using).
- Bake: Place the pan on the center rack of the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool before slicing and serving. Enjoy!
Perfect Pairings: Serving Suggestions
This Banana Coffee Cake is delicious on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For a cozy morning, serve it alongside a hot cup of coffee or tea. It’s also a great addition to brunch spreads—try it with fresh fruit or yogurt for a balanced meal.
Keep It Fresh: Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F oven for 5-7 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months—thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to customize this cake to suit your taste! Swap the pecans or walnuts for almonds or omit nuts entirely if you prefer. For a tropical twist, add shredded coconut to the streusel. If you’re not a fan of chocolate chips, try dried fruit like cranberries or raisins. You can also experiment with spices—add a pinch of nutmeg or cardamom for extra warmth.
Quick Tips for Success
To save time, prepare the streusel while the oven preheats. Use overripe bananas for the best flavor and natural sweetness—they mash easily with a fork. If you don’t have buttermilk, make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to ¼ cup of milk and letting it sit for 5 minutes. Lastly, don’t overmix the batter—just stir until combined for a tender crumb.
Equipment Essentials
You’ll need a 9×9 baking pan for this recipe—glass or metal both work well. A stand mixer or hand mixer makes creaming the butter and sugar a breeze, but a sturdy whisk and some elbow grease will do the trick too. Don’t forget a toothpick to test for doneness—it should come out clean when the cake is fully baked.
Banana Coffee Cake
Ingredients
Streusel
- 1 1/4 cup all-purpose flour (156 g)
- 1/2 cup light brown sugar firmly packed
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped pecans or walnuts (38 g) optional
- 6 Tablespoons unsalted butter (85 g) melted
- 1/3 cup mini chocolate chips (65 g) optional
Cake
- 1/2 cup unsalted butter (113 g) softened
- 1/2 cup granulated sugar (100 g)
- 1/4 cup light brown sugar (50 g) firmly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup mashed overripe banana (235) (about 2-3 bananas for me)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (220 g)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup buttermilk (60 ml)
Instructions
- Preheat oven to 350F and lightly grease a 9×9 baking pan with baking spray (or grease and flour, or line with parchment paper). Set aside and prepare streusel.
- Whisk together flour, sugars, cinnamon, salt, and nuts.
- Drizzle melted butter over mixture and use a fork to claw together until you have a clumpy streusel. Measure out chocolate chips and set aside along with streusel for later.
- Combine butter and sugars in a large mixing bowl and use an electric mixer or stand mixer to beat until well creamed.
- Add eggs and beat until well-combined. Stir in mashed banana and vanilla extract.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add half of the dry ingredients to the wet and use a spatula to gently fold together until nearly combined. Add buttermilk, stir until nearly combined, then add remaining flour mixture and stir until just combined.
- Spread the batter evenly into prepared pan. Top batter with the streusel mixture in an even layer and sprinkle mini chocolate chips overtop, if using.
- Transfer to center rack of oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.