Description
This Banana Coffee Cake is the kind of treat that brings people to the kitchen with a smile. It was my mom’s answer to overripe bananas—soft, spiced, and topped with a buttery crumble that melts into every bite. Whether shared over brunch or snuck as a late-night bite, it’s a sweet slice of comfort that always hits the spot.
Ingredients
Banana Cake:
1½ cups (195g) all-purpose flour
¾ tsp baking soda
½ tsp salt
6 tbsp unsalted butter, melted
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
⅓ cup (80g) sour cream, room temp
1 large egg, room temp
2 tsp vanilla extract
¾ cup (190g) mashed ripe bananas (about 2 bananas)
Cinnamon Sugar:
3 tbsp light brown sugar
1½ tsp cinnamon
Crumble Topping:
1 cup + 2 tbsp (150g) all-purpose flour
1 tsp cinnamon
⅓ cup (65g) granulated sugar
⅓ cup (65g) packed light brown sugar
½ cup (110g) melted unsalted butter
½ cup (110g) melted unsalted butter
Icing (Optional):
½ cup powdered sugar
1 tbsp milk
Or top with homemade salted caramel
Instructions
Preheat oven to 350°F (175°C). Grease an 8-inch square pan.
Whisk flour, baking soda, and salt in a bowl.
In another bowl, mix melted butter, sugars, sour cream, egg, vanilla, and mashed banana.
Fold in dry ingredients until just combined.
Mix cinnamon sugar ingredients in a small bowl.
Pour half the batter into the pan. Sprinkle with cinnamon sugar. Add remaining batter.
Mix crumble topping ingredients and sprinkle on top.
Bake for 40–45 minutes, or until a toothpick comes out clean.
Drizzle with icing or caramel once cooled.
Notes
Warm, crumbly, and full of banana goodness—this coffee cake is made to be shared (but you might not want to!).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 380 per serving
- Fat: 18g per serving
- Carbohydrates: 52g per serving
- Protein: 4g per serving