Go Back
–+ servings
Banana Coffee Cake

Irresistibly Moist Banana Coffee Cake with Cinnamon Bliss

This Banana Coffee Cake combines the best of banana bread and coffee cake, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 9 slices
Course: Cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble Topping
  • 1 cup Flour Use gluten-free flour for a gluten-free option.
  • 1/2 cup Brown Sugar Coconut sugar can be a substitute.
  • 1/2 cup Chopped Walnuts Omit or replace with oats for a nut-free version.
  • 1/4 teaspoon Kosher Salt Sea salt can be used as an alternative.
  • 1/2 cup Unsalted Butter Use coconut oil for a dairy-free option.
For the Cinnamon Sugar Layer
  • 1/4 cup Brown Sugar Granulated sugar can work as a replacement.
  • 1 tablespoon Ground Cinnamon Pumpkin pie spice can substitute.
For the Banana Cake
  • 1/2 cup Unsalted Butter Substitute with vegan butter for a dairy-free alternative.
  • 3/4 cup Granulated Sugar Coconut sugar can be used for a different flavor.
  • 1/4 cup Brown Sugar Maintain if using the same amount of coconut sugar.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract may also work as a substitute.
  • 2 none Mashed Ripe Banana Replace with applesauce for a vegan alternative.
  • 1/2 cup Sour Cream Substitute with full-fat yogurt or dairy-free yogurt.
  • 1 cup All-Purpose Flour A gluten-free blend can substitute well.
  • 1 teaspoon Baking Soda Baking powder may be swapped but adjust the quantity.
  • 1/4 teaspoon Kosher Salt Sea salt is acceptable as an alternative.
For the Glaze
  • 1 cup Powdered Sugar Use a sugar substitute for lower calories.
  • 2 tablespoons Pure Maple Syrup Honey can be an alternative.
  • 2 tablespoons Milk Use almond milk or oat milk for a dairy-free option.

Equipment

  • medium saucepan
  • Mixing bowls
  • Spatula
  • 8x8 metal baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare an 8x8 metal baking pan by greasing it with unsalted butter and lining it with parchment paper.
  2. In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally until golden brown, about 5-7 minutes.
  3. Combine flour, brown sugar, chopped walnuts, and kosher salt in a mixing bowl. Add browned butter and mix until crumbly.
  4. Whisk together all-purpose flour, baking soda, brown sugar, and ground cinnamon in a separate bowl.
  5. Blend browned butter, granulated sugar, egg, vanilla extract, sour cream, and mashed bananas until smooth.
  6. Fold the dry mixture into the wet mixture until just combined, leaving streaks of flour.
  7. Spread half of the batter in the prepared pan, sprinkle half of the cinnamon sugar over it, then dollop the remaining batter on top.
  8. Sprinkle the chilled crumble topping evenly over the batter.
  9. Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool for 45 minutes.
  10. Whisk together powdered sugar, maple syrup, and milk for the glaze, then drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 250mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use ripe bananas for maximum sweetness and flavor. Don't overmix to maintain a light texture. Chill the crumble topping for best results.

Tried this recipe?

Let us know how it was!