Banana Crumb Coffee Cake with Streusel Topping is a delightful treat that combines moist banana cake with a crunchy, cinnamon-spiced crumb layer on top. The streusel adds just the right touch of sweetness and texture, making every bite a perfect mix of soft and crumbly. It’s the kind of cake that smells amazing as it bakes and makes the kitchen feel cozy and inviting.
I love making this coffee cake when I have some ripe bananas sitting on the counter—they’re perfect for adding natural sweetness and moisture to the cake. What makes it special for me is the crumb topping; it’s simple to make but really takes the flavor up a notch. Whenever I serve it, people always ask for the recipe, and it’s great for breakfast, brunch, or just whenever I need a little pick-me-up with my coffee.
The best way I enjoy this cake is fresh and slightly warm, maybe with a little butter on the side. It’s a wonderful way to start the day or to share with friends over a cup of tea or coffee. Baking it reminds me of relaxed weekends and cozy mornings, and it’s always a hit no matter the occasion.
Key Ingredients & Substitutions
Bananas: Ripe bananas bring natural sweetness and moisture. If you don’t have bananas, try mashed applesauce or pumpkin puree, but note that flavor and texture will change.
Butter: Using unsalted, softened butter helps create a tender cake. You can swap for coconut oil or a plant-based margarine for dairy-free options.
Sour Cream/Yogurt: This adds moisture and a slight tang. If you want to skip dairy, use the same amount of dairy-free yogurt or buttermilk alternative.
Streusel topping: The cold butter combined with flour, sugar, and cinnamon makes a crumbly topping. I love adding nuts for crunch, but you can leave them out or swap for oats for a different texture.
Drizzle: Peanut butter or caramel sauce adds extra flavor and moisture. You can also use chocolate sauce or honey if you prefer.
How Do You Get the Streusel Topping Just Right?
The streusel topping is what makes this coffee cake special. The key is to keep the butter cold and crumb the mixture just enough.
- Use cold, cubed butter straight from the fridge.
- Work the butter into the flour, sugar, and cinnamon with your fingers or a pastry cutter.
- Stop when the mix looks like coarse crumbs. Don’t over-mix; lumps are good!
- Sprinkle evenly over the batter so each bite has a crunchy topping.
This topping bakes to a golden crumb that’s crisp but not burnt. It’s important to bake at 350°F and check with a toothpick to ensure the cake is cooked through but still moist underneath the crunchy top.
Equipment You’ll Need
- 9-inch baking pan – I prefer this size because it gives the cake a nice, even thickness and is easy to handle.
- Mixing bowls – you’ll use these for preparing the dry and wet ingredients; I like a couple of medium bowls to keep things organized.
- Electric mixer – makes creaming the butter and sugar easier and helps mix the wet ingredients smoothly.
- Pastry cutter or fork – perfect for cutting the cold butter into the streusel ingredients for a crumbly topping.
- Measuring cups and spoons – to ensure perfect ratios for ingredients, which is key to good baking.
- Rubber spatula – helps scrape down the bowl and spread batter evenly in the pan.
- Toothpick or cake tester – to check if the cake is baked through without overbaking.
Flavor Variations & Add-Ins
- Swap bananas for mashed apples or pumpkin puree for a different seasonal flavor. It changes the moisture and taste but keeps the cake moist and tasty.
- Mix in chocolate chips or walnuts into the batter for added texture and flavor, perfect for a richer treat.
- Keep the streusel topping cinnamon-free and add nutmeg or cardamom for a warm spice twist.
- Drizzle with cream cheese glaze or drizzle caramel or chocolate sauce after baking for a more indulgent dessert.
Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain yogurt
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- Optional: 1/4 cup chopped nuts (walnuts or pecans)
For Drizzling (Optional):
- 1/4 cup peanut butter or caramel sauce, warmed slightly for drizzling
How Much Time Will You Need?
The total time for this recipe is about 1 hour and 10 minutes. You’ll spend around 15 minutes preparing the batter and streusel topping, about 45-55 minutes baking the cake, and 15 minutes cooling before serving.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to stop the cake from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps spread the leavening evenly throughout the cake.
3. Make the Cake Batter:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla and mashed bananas until everything is mixed well.
4. Combine Wet and Dry Ingredients:
Add the flour mixture in three parts to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix gently just until combined to keep the cake tender.
5. Prepare the Streusel Topping:
In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mix looks like coarse crumbs. Stir in the nuts if you’d like.
6. Assemble and Bake:
Pour the batter into your prepared pan and smooth the top. Sprinkle the streusel topping evenly over the batter. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Enjoy:
Let the cake cool in the pan for 15 minutes, then move it to a wire rack to cool completely. If you want, drizzle with warmed peanut butter or caramel sauce before serving.
8. Serve:
Slice your banana crumb coffee cake, grab a cup of coffee or tea, and enjoy this delicious treat with its perfect mix of soft cake and crunchy streusel!
Can I Use Frozen Bananas for This Cake?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing to avoid making the batter too wet.
How Should I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven for a fresh-baked feel.
Can I Make the Streusel Topping Nut-Free?
Absolutely! Simply leave out the nuts or substitute with rolled oats or seeds for a different crunch without nuts.
Is There a Dairy-Free Alternative for Sour Cream?
You can use dairy-free yogurt or coconut cream as a substitute. Just choose an unsweetened variety to keep the balance of flavors.