Banana Crumb Coffee Cake with Streusel Topping is the perfect treat to enjoy with your morning coffee or as an afternoon snack. This cake is soft and moist thanks to ripe bananas, and the crumbly streusel topping adds a delightful crunch that makes every bite extra special. The cinnamon and sugar in the streusel blend beautifully with the subtle sweetness of banana, creating a comforting and satisfying flavor.
I love making this cake when I have a few bananas that are getting too ripe — it’s a great way to use them up while making something delicious. The best part is how simple it is to prepare, yet it feels like a bakery-worthy dessert right at home. I always think the secret to a great banana coffee cake is not to overmix the batter so it stays light and fluffy.
My favorite way to serve this cake is slightly warm with a little pat of butter on top, letting it melt into the crumbly streusel. It’s also fantastic to bring along to friends or family gatherings because it’s easy to slice and share. Whenever I make this banana crumb coffee cake, it fills the kitchen with that cozy smell of cinnamon and banana that just makes everything feel like home.
Key Ingredients & Substitutions
Bananas: Use ripe, spotted bananas for the best natural sweetness and moist texture. If you don’t have bananas, unsweetened applesauce can be a mild substitute, though it changes the flavor.
Flour: All-purpose flour works well here for a tender crumb. For a gluten-free option, try a blend made for baking, but results may vary.
Sour cream or yogurt: This keeps the cake moist and adds slight tang. Greek yogurt or buttermilk can also work fine as substitutes.
Butter: Unsalted butter provides richness. If you want a dairy-free option, use coconut oil or a plant-based butter substitute.
Cinnamon: Adds warmth and flavor, especially in the streusel topping. Feel free to adjust the amount or add a pinch of nutmeg for extra spice.
How Do You Make the Perfect Streusel Topping?
Getting a crumbly, crunchy streusel topping means mixing cold butter into dry ingredients until the mix looks like coarse crumbs. This creates texture and helps it crisp up during baking.
- Use cold butter straight from the fridge, cut into small pieces.
- Use your fingers or a pastry cutter to rub the butter into the flour, sugar, cinnamon, and salt.
- Stop when you see small lumps; don’t overwork or the butter will melt and the topping won’t be crumbly.
- Sprinkle evenly over the batter before baking for a nice crunchy top.
Equipment You’ll Need
- 9-inch cake pan – I prefer this size because it gives a nice, even bake and isn’t too deep.
- Mixing bowls – helpful for combining the dry and wet ingredients separately.
- Pastry cutter or fork – makes cutting the cold butter into the flour for the streusel topping quick and easy.
- Whisk or spoon – to stir together the batter and dry ingredients.
- Measuring cups and spoons – ensure everything is accurate for best results.
- Cooling rack – cool the cake evenly and prevent it from getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips — stir in a handful of chocolate chips into the batter or topping for a sweet twist.
- Walnuts or pecans — add chopped nuts to the streusel for extra crunch and nuttiness.
- Blueberries — fold in fresh or frozen blueberries for a fruity burst in every bite.
- Spices — enhance the flavor with a pinch of nutmeg, ginger, or allspice in the batter or topping.
Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 2 to 3 ripe bananas (about 1 cup mashed)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small pieces
Time Needed:
This recipe takes about 15 minutes to prepare, 40-50 minutes to bake, and an additional 20 minutes to cool before serving. So, plan for around 1 hour and 15 minutes total.
How to Make It – Step by Step:
1. Preheat Oven and Prepare Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper to keep the cake from sticking.
2. Make the Streusel Topping
In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Use a pastry cutter, fork, or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Set this aside for later.
3. Mix Dry Ingredients for the Cake
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps everything get evenly distributed.
4. Prepare the Banana Batter
In a large bowl, mash your ripe bananas well. Add the softened butter and granulated sugar, then beat until creamy. Mix in the eggs one at a time, followed by the vanilla extract.
5. Combine Wet and Dry Ingredients
Add half of the dry mixture into the banana batter and stir gently. Then mix in the sour cream or yogurt. Finally, add the rest of the dry ingredients and stir just until everything is combined. Be careful not to overmix to keep your cake light and fluffy.
6. Assemble the Cake
Pour the batter evenly into your prepared pan. Sprinkle the streusel topping all over the batter for that delicious crunchy layer on top.
7. Bake
Bake for about 40 to 50 minutes. To check if it’s done, insert a toothpick near the center — it should come out clean or with a few moist crumbs, and the streusel should be golden brown.
8. Cool and Serve
Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature. It’s especially wonderful with a cup of your favorite coffee or tea.
Enjoy your delicious banana crumb coffee cake with a sweet and crunchy streusel topping!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too watery.
How Should I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can warm slices briefly in the microwave before serving.
Can I Substitute Yogurt for Sour Cream?
Absolutely! Plain yogurt or Greek yogurt works great as a sour cream substitute and keeps the cake moist with a slight tang.
Is It Possible to Add Nuts or Chocolate Chips?
Yes, adding chopped walnuts, pecans, or chocolate chips to the batter or streusel topping adds extra crunch and flavor. Just fold them in gently before baking.
