Banana Coffee Cake

5 from 8 votes

Banana Coffee Cake with Streusel Topping is the perfect crumb cake for your next brunch. It's super simple to make, and the crumbly topping takes it to a whole new level. Trust me, your family and friends will be so pleased!

Course Breakfast, Dessert

Cuisine American

Keyword banana coffee cake, banana crumble cake, struesel topping

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 335kcal

Author Sue Ringsdorf

Ingredients

Coffee cake wet ingredients:

1/2 cup unsalted butter - melted and slightly cooled
3 large over-ripe bananas (about 1.5 cups) - pureed
1/3 cup buttermilk
1 large egg
2 teaspoons vanilla

Coffee cake dry ingredients:

1 cup brown sugar
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon

For the streusel topping:

1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter - cut into small pieces

Instructions

Preheat the oven to 350 degrees. Prepare an 8x8 pan with parchment paper for easy removal.
Prepare the struesel topping by combining all ingredients listed. Use your hands to squeeze the butter into the other ingredients. Set aside.
1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, 1/4 cup cold unsalted butter
Melt butter and set aside. In a mixing bowl, puree bananas with a hand mixer. Add the buttermilk, egg, vanilla, and the melted and slightly cooled butter. Mix well.
3 large over-ripe bananas (about 1.5 cups), 1/3 cup buttermilk, 1 large egg, 2 teaspoons vanilla, 1/2 cup unsalted butter
Next, add the brown sugar, flour, baking soda, baking powder, salt, and cinnamon. Stir until just combined. There will be a few lumps of banana and flour remaining, but that is fine.
1 cup brown sugar, 1 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon
Pour the batter into the prepared pan, smoothing the batter evenly to all edges. Use hands to spread the streusel topping on top of the banana batter.
Bake for approximately 40-45 minutes, or until it is done in the center. This coffee cake is thick, so it may take longer than you expect.
Remove the cake from the oven, and let it sit in the pan for 15 minutes before removing to a cooling rack. This cake is delicious served slightly warm or room temperature.

Notes

The coffee cake is done when the middle is done. Test with a toothpick. THIS cake is pretty thick, so it will take longer than expected.
Store leftover banana coffee cake in an airtight container at room temperature for 4-5 days.
To freeze, wrap tightly in cling wrap and place cake in freezer bag. This coffee cake freezes well for up to three months.

Nutrition