If there is one recipe, I can recreate over and over again, it is coffee cake. I have already created many variations of coffee cake, and each one is never a disappointment. So when I made this banana coffee cake, I knew it would be a keeper! And sure enough, this easy and delicious coffee cake has become a family favorite. And it is a perfect way to use old, overly ripened bananas!
I love this banana coffee cake because it doesn’t take long to make, the texture is so soft and fluffy, and it isn’t too sweet. Plus, the cinnamon sugar middle is just chef’s kiss! So good!
You can snack on this coffee cake, or have it for breakfast (with a cup of coffee of course).
Tips for making this banana coffee cake
Before you fire up that oven and mash up the bananas, here are some helpful tips and tricks when making this banana coffee cake.
- Make sure to use really ripe bananas! You know the ones, that are brown and going mushy spoiling on the countertop. This is the perfect use for them! They are sweeter so they make for a tastier banana coffee cake!
- Do not forget to pour only half of the batter into the baking dish so you can sprinkle on the cinnamon sugar center. After you have added the cinnamon sugar middle, pour the remaining batter over it. You might need to use a spatula to evenly spread the batter out over the cinnamon sugar before adding the remaining crumb topping.
- As always, the bake time will vary depending on a variety of external factors. Start low and check on the banana coffee cake. It is done when the batter has set, and toothpick comes out clean. Aim to pull it from the oven just as it set for the best texture!
- For substitutions for this recipe, there are not a ton. Maple syrup or honey will work for the sweetener. You can also use your milk of choice, so it can be plain almond milk, oat milk or regular milk (what I use). The sour cream can be replaced with plain yogurt.
- You can store this coffee cake at room temperature for up to 2-3 days (if it last that long).
If you do give this recipe a try, be sure to let me know your thought in the comments below! And tag me on Instagram so I can see your creations!
If you are looking for more coffee cake, check out my peach coffee cake recipe, a perfect summertime coffee cake!
Banana Coffee Cake
Ingredients
- 2 ripe bananas
- 2 eggs
- 2 C. All-purpose flour
- 1/2 C. Maple syrup or honey
- 1/4 C. Sour Cream
- 1/2 C. Oil
- 1/2 C. Milk
- 1 tsp. Baking soda
- 2 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
Cinnamon sugar center and topping:
- 5 Tbsp. Butter cubed
- 1/2 C. Brown sugar
- 3/4 C. All-purpose flour
- 1 Tbsp. Cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- To make the banana coffee cake, mix the flour, baking powder, baking soda, and salt together in a bowl. Whisk until combined and set aside.
- In a large mixing bowl, add the bananas. Mash completely. Add in the eggs, sour cream, maple syrup, oil, milk, vanilla extract. Using an electric mixer or whisk, mix until fully combined.
- Pour the flour mixture into the wet ingredients and stir until just mixed. It is ok if there are still some lumps.
- To make the cinnamon sugar center and topping, combine the brown sugar, flour, cinnamon, and salt together. Add in the cold cubed butter. Using a pastry cutter (or fork), cut the butter into the cinnamon sugar mixture. Continue to mix until it resembles sand like texture.
- Pour half of the batter into a 9 inch round pie dish or 9 inch square baking pan. Divide the cinnamon sugar mixture in half and evenly sprinkle over the batter. Top with remaining batter and spread out with a spatula. Sprinkle the remaining cinnamon sugar mixture on top.
- Place in the oven and bake for 28-35 minutes, or until the batter is set and a toothpick comes out clean. Let cool slightly and enjoy!
