This Banana Crumb Coffee Cake is a warm, tender loaf with ripe banana flavor and a crunchy cinnamon crumb topping. It smells of caramel and cinnamon while baking and pulls apart soft and moist. It’s perfect for a slow morning, a tea break, or as a simple dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 8):
- Calories per serving: 450 kcal
- Protein: 5 g
- Carbohydrates: 68 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 48 g
- Sodium: 140 mg
Why Make This Banana Crumb Coffee Cake
This cake uses ripe bananas for natural sweetness and a moist crumb. The brown sugar and cinnamon crumb give a crunchy contrast to the soft cake. It’s quick to mix, uses common pantry ingredients, and fills the kitchen with a warm, inviting aroma. Serve it with coffee or tea for a comforting treat any time of day.
(For a different weekend brunch idea, you might also enjoy a savory option like a crispy Korean tuna pancake.)
How to Make Banana Crumb Coffee Cake
Follow the simple steps below. The batter is forgiving — don’t overmix, and you’ll get a tender cake with a crunchy topping.
Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup powdered sugar (for glaze, optional)
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. Mash the ripe bananas in a small bowl until mostly smooth. Chop nuts if using.
Step 2: Mixing
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla extract. Mix until well incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined — do not overmix.
In another small bowl, combine the brown sugar, cinnamon, and chopped nuts to make the crumb topping. The mixture should be crumbly and slightly sandy.
Step 3: Cooking
Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the crumb topping across the batter. Add the remaining batter on top and smooth lightly. Finish by sprinkling the remaining crumb topping over the top. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and fragrant.
Step 4: Finishing
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. If desired, dust the top with powdered sugar or mix the powdered sugar with a little milk to make a thin glaze and drizzle over the cooled cake. Slice and serve warm or at room temperature.
How to Serve Banana Crumb Coffee Cake
- Serve warm with coffee, tea, or milk.
- Add a scoop of vanilla ice cream for a dessert twist.
- Pair with fresh berries or a dollop of whipped cream for a brunch spread.
- Cut into squares for a portable snack or potluck contribution.
How to Store Banana Crumb Coffee Cake
- At room temperature: Store in an airtight container for 2 days.
- In the refrigerator: Wrap tightly or place in an airtight container for up to 5 days. Bring to room temperature or warm slices gently before serving.
- To freeze: Wrap whole cake or individual slices in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the refrigerator and warm briefly before serving.
Expert Tips for Perfect Banana Crumb Coffee Cake
- Use very ripe bananas (speckled or brown) for the best flavor and sweetness.
- Don’t overmix the batter — stop when dry ingredients disappear to keep the cake tender.
- If you like more crunch, double the crumb topping.
- For a richer flavor, brown the butter before cooling and using it in the batter.
- If you omit nuts, add an extra 2–3 tablespoons of brown sugar to the crumb for texture.
- Test doneness with a toothpick; a few moist crumbs are fine — the cake will continue to set as it cools.
Delicious Variations
- Chocolate Chip Banana Crumb: Fold 1/2 cup semisweet chocolate chips into the batter.
- Maple Pecan: Replace cinnamon with 1/2 teaspoon nutmeg and use maple syrup (2 tablespoons) in batter; swap walnuts for pecans.
- Lemon Glaze: Add 1 tsp lemon zest to the batter and drizzle a lemon glaze (powdered sugar + lemon juice) when cooled.
- Gluten-Free: Use a 1:1 gluten-free flour blend. Expect a slightly different texture.
- Vegan: Substitute butter with coconut oil (solid), use flax or chia eggs (2 tbsp ground seed + 6 tbsp water), and a non-dairy milk if needed.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes. Thaw them, drain excess liquid if very watery, then mash. Too much liquid can change batter consistency, so drain slightly if needed.
Q: Can I make this in a loaf pan instead of a round pan?
A: Yes. Use a 9×5-inch loaf pan. Bake time may increase to 45–55 minutes. Start checking at 40 minutes.
Q: How do I keep the crumb topping from sinking?
A: Pat the crumb mix lightly onto the batter rather than pressing it in. Bake promptly after topping. If the batter is very thin, chill it 10 minutes before adding crumbs.
Q: Can I reduce the sugar?
A: You can reduce granulated sugar by 1/4 cup and brown sugar by 2 tablespoons, but the cake will be less sweet and the crumb may be less crisp. Taste the batter and adjust gently.
Q: Is it okay to omit the nuts?
A: Yes. The texture will still be good. Replace nuts with extra brown sugar or oats for a different crumb texture.
Q: Can I prepare this the day before?
A: Yes. Bake and cool completely, then cover and store at room temperature or refrigerate. Refresh by warming a slice briefly in the oven or microwave.
Conclusion
This Banana Crumb Coffee Cake is an easy, crowd-pleasing bake that balances soft banana cake with a crunchy cinnamon crumb. It’s forgiving, adaptable, and great for breakfast or dessert. For another take on this classic, see this full recipe at Banana Crumb Coffee Cake Recipe – Urban Bliss Life. Enjoy baking and sharing this warm, fragrant cake with friends and family.
Print
Banana Crumb Coffee Cake
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This warm, tender Banana Crumb Coffee Cake features ripe banana flavor and a crunchy cinnamon crumb topping, perfect for a slow morning or as a simple dessert.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup powdered sugar (for glaze, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper. Mash the ripe bananas in a small bowl until mostly smooth. Chop nuts if using.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla extract. Mix until well incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined — do not overmix.
- In another small bowl, combine the brown sugar, cinnamon, and chopped nuts to make the crumb topping. The mixture should be crumbly and slightly sandy.
- Pour half of the batter into the prepared cake pan and spread it evenly. Sprinkle half of the crumb topping across the batter. Add the remaining batter on top and smooth lightly. Finish by sprinkling the remaining crumb topping over the top. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further. If desired, dust the top with powdered sugar or mix the powdered sugar with a little milk to make a thin glaze and drizzle over the cooled cake. Slice and serve warm or at room temperature.
Notes
Serve warm with coffee, tea, or milk. Add a scoop of vanilla ice cream for dessert. This cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 48g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
