This Banana Coffee Cake is a breakfast cake that is perfectly sweet, easy to make and is wonderful with a hot cup of coffee. The cinnamon in the crumble is perfect, and you’re going to love the sweet sugary layer in the middle!
Banana Coffee Cake Recipe
Coffee cake and coffee is one of my favorite breakfast treats, and when I can manage to convince the kids to use my overripe bananas for something that is NOT banana bread, this is my go-to.
Baking cake from scratch can be intimidating if you are not an experienced baker, but this one is easy enough for even beginners to have a go.
I used my stand mixer for this, but you can definitely get away with using a hand mixer in a pinch.
Want to know if you have to hit the store to make this banana cake? This is the ingredient run-down. For the full list, including amounts, make sure to check out the recipe card!
The list is long, but that’s because we’re baking from scratch here. Most of this you probably already have in your pantry and fridge so don’t be scared off.
- white sugar
- dark brown sugar
- powdered sugar
- maple syrup
- all-purpose flour
- baking powder
- sour cream
- heavy cream
How to make homemade banana coffee cake
If you want to know a general overview on how this is made, read on! For the full instructions when you are actually making it, make sure to use the recipe card at the bottom of the post.
Preheat the oven
Don’t skip this step! You can also use your pellet grill to bake this if you’d like. Just make sure to use the upper rack, avoid any hot spots, and keep an eye on it!
Mix the crumb
We used a stand mixer, but you can use a hand mixer instead if you need to!
Mix the rest
There’s a little more to it than this, but this is the overview, remember?
Bake your cake! It is done when a toothpick comes out with moist crumbs.
The glaze is simple to mix up. You want to pour it onto the cake when it isn’t piping hot, or it’ll just disappear into the crumb topping. If you want it to be obvious, glaze it once the cake cools completely.
What else can you serve with Banana Coffee Cake?
I love this for breakfast alongside something savory like my Traeger No-Flip Bacon (you can cook this in the oven if you don’t have a pellet grill!)
Give me those two things plus a cup of fresh coffee with my homemade vanilla coffee creamer, and I’m a really happy lady.
I store my coffee cake covered on the counter. It usually disappears within a couple of days. If you are planning on keeping it longer than that, I’d recommend storing in the fridge.
15-30 seconds in the microwave usually does the trick if you want to warm up a slice. You could also stick it in an airfryer or oven set to about 220° for 2-3 minutes as well.
I haven’t tested this recipe with any substitutions. This is baking, so proceed with caution. If you do try something out and it works, let us know in the comments!
More recipes to love!
Our Banana Coffee Cake is tender, delicious, and features a cinnamon sugar swirl in the center that you are going to freak out over. Drizzled with a sweet glaze, it is perfect with a cup of coffee.
- 1 cup cold butter, cubed
- 2 cups dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 cup oats (NOT quick-cooking)
- 2 cups flour, all-purpose
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 overripe bananas
- 1/2 cup salted butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup powdered sugar, sifted
- 1 tablespoons cream
- 1 tablespoon maple syrup
- Preheat your oven to 350, and spray a 9x13 inch pan well with baking spray.
- Add all of the crumb ingredients to a mixer or mixing bowl, and mix until crumbly. Remove from mixer bowl and set aside.
- In a separate bowl, combine the flour, baking powder, and salt. Set aside.
- Place your bananas in the mixer. Mix until pulverized and liquified, about 1 minute. Add butter and sugar. Mix until combined for about 1-2 minutes. Next, add the eggs and vanilla and mix.
- Add flour, milk, and cream. Mix.
- Pour half of the batter into the baking pan. Top with half of the crumb mixture. Spread the remaining half of the batter on top. Add 1 cup of oats to the remaining crumb. Spread on top of the cake.
- Bake for 50-60 minutes, or until a tester comes out with moist crumbs.
- Let cool for 15 minutes and then drizzle with glaze.
- Serve WARM!
Amount Per Serving: Calories: 735Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 100mgSodium: 424mgCarbohydrates: 118gFiber: 3gSugar: 77gProtein: 7g
Nutrition data provided here is only an estimate.