The Best Banana Bread Coffee Cake Recipe
This Banana Bread Coffee Cake is everything you love about a moist banana bread but swirled with cinnamon sugar and topped with a buttery crumble. Each bite is an explosion of cinnamon and banana flavor which pairs perfectly with the luscious crumble and vanilla glaze on top.
There is truly only one way to eat banana bread and coffee cake from now on. And it’s this Banana Bread Coffee Cake recipe.
The cake is moist and filled with a delicious banana flavor with a swirl of cinnamon sugar throughout. It is then topped with a buttery crumble and vanilla glaze to resemble a classic coffee cake.
A must-make that will quickly become a staple in your household.
Ingredient Notes
Scroll down to the recipe card to see the full list of ingredients and their measurements for each component of the Banana Bread Coffee Cake.
Coffee Cake Batter Ingredients
- All Purpose Flour – Please see FAQ section if you want to use gluten-free all purpose flour
- Baking Soda – It acts as a leavening agent that reacts with the acid (sour cream) to make the cake texture tender and light.
- Salted Butter – You can use unsalted butter, however, add 1/2 tsp of salt to the batter.
- Granulated Sugar
- Light Brown Sugar – Dark Brown Sugar will also work in this recipe
- Sour Cream
- Egg – Make sure you use a large-sized egg
- Bananas – Ensure the bananas are very ripe with brown spots. This enhances the sweetness in the banana bread coffee cake batter.
What You Need for the Cinnamon Swirl
- Light Brown Sugar – Dark Brown Sugar will also work instead of the light brown sugar
- Ground Cinnamon
For the Crumb Topping
- Salted Butter – You can use unsalted butter, however, add 1/2 tsp of salt if using unsalted
- Granulated Sugar
- Light Brown Sugar – Dark Brown Sugar will also work in this crumble topping
- All Purpose Flour – Please see FAQ section if you want to use gluten-free all purpose flour
- Ground Cinnamon
Why isn’t there actual coffee in coffee cake?
A traditional coffee cake does not have coffee in it and that seems a bit crazy considering the name of this baked good. However, the reasoning behind this is because the coffee cake is meant to be served and enjoyed with coffee instead.
How to Make Banana Bread Coffee Cake
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes! Substitute the all purpose flour for gluten-free all purpose flour at a 1:1 ratio. However, make sure you measure accurately as too much gluten-free flour will make the banana bread coffee cake too heavy and dense.
You know the coffee is done baking when a toothpick is put in the center and comes out clean or with just a few crumbs.
Yes, you can double the recipe. I used an 8×8 square baking pan and if you double it, you should use two 8×8 square pans. If you attempt to use a 9×13 rectangular baking dish, the baking time will be much longer and may affect the final result of the Banana Bread Coffee Cake. However, if you try the 9×13 pan, share in the comments below how it went!
Store the leftover coffee cake at room temperature in an airtight container. If possible, store unsliced to retain the most amount of moistness in the cake texture.
The Best Banana Bread Coffee Cake Recipe
Ingredients
Banana Bread Coffee Cake
- 3 medium Bananas, mashed
- 1/3 cup Sour Cream, at room temp
- 1 large Egg
- 1 tsp Vanilla Extract
- 8 tbsp Salted Butter, melted and cooled
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 1 3/4 cup All Purpose Flour
- 1 tsp Baking Soda
Cinnamon Sugar Swirl
- 1/4 cup Light Brown Sugar, packed
- 1 tsp Ground Cinnamon
Crumb Topping
- 8 tbsp Salted Butter, melted
- 1 cup All Purpose Flour
- 1 1/2 tsp Ground Cinnamon
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar, packed
Vanilla Glaze
- 1 cup Powdered Sugar, sifted
- 1-2 tbsp Milk, Whole Milk, Heavy Cream or Half&Half
- 1/2 tsp Vanilla Extract
Instructions
- Prepare a square 8×8 baking pan by lining it with parchment paper and/or greasing with nonstick as needed. Set aside
- TIP: I recommend using parchment paper for easy removal after baking
- Preheat the oven to 325 degrees F
- First, let's make the banana bread cake mixture. To a large mixing bowl, add the mashed banana, egg, sour cream and vanilla
- Mix until combined
- Add the melted butter and both sugars
- Mix again until combined
- Add the dry ingredients and gently fold into the batter
- Transfer 2/3 of the batter to the prepared pan and spread in an even layer
- Sprinkle on the cinnamon sugar mixture to cover the batter
- Next, spread the remaining batter on top in an even layer
- In a small bowl, combine the ingredients to make the crumble topping until it creates clumps. It shouldn't be dry but moist crumbles
- Top the batter with the crumble, lightly pressing it down into the batter
- Bake for 45-50 minutes or until a toothpick comes out of the center clean or with just a few crumbs
- Remove from oven and let cool in the pan for 1-2 hours
- Once cooled, use the parchment paper to remove the banana bread coffee cake easily from the pan
- Make the vanilla glaze in a small bowl then drizzle on top. Don't make this ahead of time as it will harden as it sits
- Slice and enjoy!