This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping, and a delicious glaze.
This cake is banana bread and coffee cake combined! It's made with two of my favorite cakes with lots of cinnamon and buttery crumb.
This banana crumble cake is made with both Greek yogurt and mashed ripe bananas which creates the most delicious and moist crumb.
This cake is perfect for coffee cake and banana cake lovers! I feel like it doesn't get better than this. When I made this cake it disappeared in a day and it's a big cake that is made in a 9 by 13 inch pan. It is that good!
For more banana recipes, check out my banana pudding cupcakes, banana chocolate chip cake, Nutella banana bread, blueberry banana muffins, and banana mini muffins.
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Why this recipe works
- Texture-Â this banana bread coffee cake has a soft and tender crumb that melts in your mouth.
- Cinnamon swirl- it has a cinnamon swirl filling just like in a classic coffee cake.
- Crumb topping-Â it is topped with a crunchy and buttery crumble topping.
- Simple-Â this recipe is made with a few simple ingredients you can find in any supermarket!
- Moist- made with both mashed bananas and Greek yogurt which makes this cake extra moist.
Ingredients
Before you start to make this banana crumb cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the cake to rise.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- we love adding cinnamon to banana-flavored desserts, it adds so much flavor that compliments the banana flavor.
Eggs- you will need 3 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the cinnamon filling
Cinnamon- use your favorite brand of ground cinnamon.
Brown sugar- we used dark brown sugar for the filling for an extra rich flavor.
Crumble topping
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Brown sugar- we used dark brown sugar for an extra flavor.
Cinnamon- we love adding cinnamon to the topping.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread with lots of moisture.
Instructions
Start by preheating an oven to 180c (350f) and prepare a 9x13 baking pan with parchment paper.
Make the crumble topping
In a medium mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until the mixture is well combined.
Add the melted butter and mix until well combined and place in the fridge while you make the cake.
In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Into a large mixing bowl, add the mashed bananas, greek yogurt, eggs, cinnamon, sugar, cooled melted butter, buttermilk, kosher salt, and vanilla extract, and mix with a whisk until well combined.
Add the flour, baking powder, and baking soda, and mix with a whisk until just combined and there are no lumps of flour visible. Don't overmix.
Pour ½ of the cake batter into a parchment paper lined 9 by 13 baking pan and spread it with a spatula.
Mix the brown sugar with the cinnamon.
Top the cake batter with the brown sugar and cinnamon mixture and spread it evenly. Top with the rest of the cake batter and carefully spread it with a spatula.
Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.
Bake in a 180c (350f) preheated oven for about 40-45 minutes or until a toothpick inserted into the cake comes out clean, usually with a few crumbs.
Drizzle with a simple glaze made with powdered sugar and milk.
Expert Tips
- Push the streusel topping onto the cake lightly so it would stick to the top of the cake while baking and not fall off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry cake.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be more firm and won't crumble up.
- This cake is extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Faq's
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them a ripe banana texture.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
This cake will last for up to 4 days stored in an airtight container at room temperature.
A buckle is a cake made with fruit and is topped with a crumble topping. A coffee cake is the same but is made with a layer of cinnamon sugar in the middle of the cake.
Storing
It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter and the buttermilk with vegan milk or buttermilk, and the yogurt with vegan yogurt.
Variations
More banana recipes
Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini that gives this banana bread a delicious nutty flavor.
Blueberry banana muffins- These blueberry banana muffins are extra moist and melt in your mouth. They are made with ripe bananas and blueberries.
Pecan banana bread- This extra moist pecan banana bread is made with brown butter, mashed bananas, chopped pecans, and greek yogurt that makes this bread super soft and fluffy.
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📖 Recipe
The BEST Banana Coffee Cake
Ingredients
Cake
- 5 Bananas
- ½ cup Greek yogurt
- 1 teaspoon Vanilla extract
- 3 Eggs
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- 1 â…“ cups Granulated sugar
- â…” cup Buttermilk
- 115 g Butter melted and cooled
- 3 cups Flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Cinnamon mixture
- ¾ cup Brown sugar
- 1 tablespoon Cinnamon
Crumble
- 1 cup Flour
- â…“ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 90 g Butter
Instructions
- Start by preheating an oven to 180c (350f) and prepare a 9x13 baking pan with parchment paper.
Make the crumble topping
- Into a medium mixing bowl, add the flour, brown sugar, and cinnamon. Mix with a spoon until the mixture is well combined.
- Add the melted butter and mix until well combined and place in the fridge while you make the cake.
Make the cake
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Into a large mixing bowl, add the mashed bananas, greek yogurt, eggs, cinnamon, sugar, cooled melted butter, buttermilk, kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Add the flour, baking powder, and baking soda, and mix with a whisk until just combined and there are no lumps of flour visible. Don't overmix.
- Pour ½ of the cake batter into a parchment paper lined 9 by 13 baking pan and spread it with a spatula.
- Mix the brown sugar with the cinnamon.
- Top the cake batter with the brown sugar and cinnamon mixture and spread it evenly. Top with the rest of the cake batter and carefully spread it with a spatula.
- Top the cake with the streusel topping and press the streusel topping onto the cake batter so it sticks and does not fall off while baking.
- Bake in a 180c (350f) preheated oven for about 40-45 minutes or until a toothpick inserted into the cake comes out clean, usually with a few crumbs.
- Drizzle with a simple glaze made with powdered sugar and milk.
Notes
- Push the streusel topping onto the cake lightly so they would stick to the top of the cake while baking and not fall off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry cake.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat this cake as it is pulled out of the oven, but let this cake cool for at least 1 hour so it will be more firm and won't crumble up.
- This cake is extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Renia
Could you please specify the number of bananas you used in the mixture?
In US Customary is 5 and in Metric 3.
Thank you and I cannot wait to make this as it looks yummy!
RichandDelish
Hi! I used 4 large ripe bananas. You will need to fill up 1 1/2 cups with mashed bananas.