Banana Coffee Cake
Treat yourself to this irresistibly moist Banana Coffee Cake, filled with warm cinnamon, ripe banana flavors and a crunchy cinnamon streusel topping. It's perfect for breakfast, brunch, or a cozy afternoon snack.
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You will fall in love with this Banana Coffee Cake. The ripe bananas have a natural sweetness and moisture, making every mouthful rich and delicious. The soft, sweet banana cake and buttery streusel topping combined create an irresistible warmth and texture. With hints of vanilla, this cake delivers a perfect balance of flavors and textures.
If you like banana flavored desserts, you'll enjoy this Marble Banana Bread, or Moist Banana Bread Recipe
Why This Recipe Works
- This banana coffee cake is the perfect snack or dessert to make when you have ripe bananas on hand.
- This Banana Coffee cake has a delicious streusel topping, adding the perfect crunchy contrast.
- The addition of bananas balances the sweet flavors without being overly sugary. The crumble topping adds a delicious crunch to every bite.
- A very versatile recipe which can be made for breakfast, a snack or dessert.
Banana Coffee Cake Ingredients
See the recipe card for full information on ingredients and quantities.
- All-purpose flour: Use sifted flour to prevent lumps and ensure an even mixing process.
- Baking powder: To help the cake rise and give it a soft texture.
- Ground cinnamon: Adds a warm, spicy flavor that enhances the taste of the bananas.
- Ripe bananas, mashed: This will make the cake rich and give it a natural sweetness. The riper the better!
- Unsalted butter: Ensure that it is softened and at room temperature before mixing.
- Brown sugar: Adds a sweetness and a caramel flavor.
- Large eggs: Use at room temperature so the eggs mix smoothly and evenly into the batter.
For the Crumble Topping:
- Unsalted butter: Cold butter is cut into the flour mixture to create a crumbly texture that crisps well as the cake bakes.
- All-purpose flour: Acts as a base for the crumble, helping it form perfect golden, crunchy chunks.
- Light brown sugar: Sweetens the crumble while adding a molasses-like depth and helping it caramelize on top and making the topping golden.
For the Cinnamon Icing:
- Icing sugar: For a smooth, sweet, and tasty base for the drizzle. Sift it first to remove lumps.
- Milk: Use full-fat dairy for a rich, creamy icing.
Tips and Substitutions
- Toppings: Alternatively, you can top the cake with nuts of your choice or chocolate chips.
- Weigh ingredients: For the perfect cake texture, weigh your ingredients with a kitchen scale before baking the banana coffee cake.
- Oven: Preheat the oven for at least ten minutes before baking to guarantee your coffee banana cake cooks evenly.
How to Make Banana Coffee Cake
- Preheat oven to 350°F/175°C. Line and lightly grease an 8" tin with butter or oil and set aside. In a medium-sized bowl, combine flour, cold butter, brown sugar and cinnamon.
- Mix the ingredients until a crumb-like texture forms.
- Add unsalted butter and brown sugar to a bowl.
- Whisk for 3-5 minutes or until fluffy.
- Then, add one egg to the bowl and whisk at medium speed for 1 minute, or until the egg is fully incorporated. Repeat the previous step with the second egg, adding vanilla extract.
- Next, add the mashed bananas and whisk for 2-3 minutes, or until well combined.
- Add one-third of the dry ingredients and one-third of the milk to the bowl.
- Whisk or fold gently for one minute.
- Repeat the previous step with the remaining flour and milk.
- Whisk for 1-2 minutes or until just combined. Do not overmix.
- Pour the banana cake into the lined tin.
- Then, top it with the crumble topping. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
13. Remove the cake from the oven and let it cool for at least 40 minutes. Meanwhile, make the icing sugar by combining icing sugar, milk and cinnamon in a bowl. Whisk until smooth.
14. Serve this mouth-watering banana coffee cake for breakfast with tea or coffee. You can also top it with White Chocolate Sauce.
Recipe FAQs
Place leftovers in an airtight container or wrap tightly in plastic wrap and refrigerate for up to 5 days. Store in the freezer for up to 2 months in plastic wrap with foil on top. Defrost overnight in the refrigerator.
The cake will be dense and not have a fluffy texture.
More Delicious Cake Recipes
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Banana Coffee Cake
Equipment
- 8" Circular cake tin
- Parchment paper
- Hand held whisk
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ tsp salt
- 3 ripe bananas peeled and mashed
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar
- 2 large eggs
- ½ of teaspoon vanilla extract
- 1 cup milk
Crumble Topping
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
Icing
- 1 cup of icing sugar
- 2-4 tablespoon of milk
- 1 teaspoon of cinnamon
Instructions
- Preheat your oven to 350°F/175°C. Line an 8-inch square baking tin with parchment paper and lightly grease it with butter or oil. Set it aside.
Crumble
- Grab a medium bowl, mix together the flour, cold butter, brown sugar, and cinnamon. Use your fingers or a pastry cutter until the mixture looks like coarse crumbs. Set it aside for later.
Banana cake
- In a large bowl, cream the unsalted butter and brown sugar using a whisk or hand mixer for 3-5 minutes, until it's light and fluffy.
- Add one egg and whisk on medium speed until fully mixed in. Repeat with the second egg, then stir in the vanilla extract.
- Next, add the mashed bananas and whisk for another 2-3 minutes, just until smooth and well combined.
- Add a third of the dry ingredients and a third of the milk to your banana mixture, and gently mix. Repeat with the remaining flour and milk. Whisk for about 1 to 2 minutes, just until the ingredients are combined. Don't overmix.
- Pour the batter into your prepared tin and smooth it out. Sprinkle the crumble topping evenly over the surface.
- Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the tin for about 40 minutes.
Icing
- While it cools, whisk together icing sugar, a splash of milk, and a pinch of cinnamon until smooth.
- Drizzle the icing over the cooled cake, slice and enjoy with your morning cup of tea or coffee.
Video
Notes
- Toppings: As an alternative, sprinkle your fave chopped nuts or a handful of chocolate chips over the top for a twist.
- Weigh it out: For the best texture, use a kitchen scale to weigh your ingredients.
- Oven: Don't forget to preheat your oven for at least 10 minutes before baking to make sure your banana coffee cake bakes nicely and evenly.
