This moist and soft banana coffee cake has a brown sugar cinnamon swirl in the middle, a buttery crumble topping, and a vanilla glaze drizzle.
This cake is the ultimate combination of traditional banana bread and classic coffee cake! It has the best of both worlds, packed with warm cinnamon spice and an irresistible buttery crumb.
By using both Greek yogurt and mashed ripe bananas, this banana crumble cake achieves an incredibly moist and tender crumb that stays soft for days.
It is the perfect bake for coffee cake and banana bread lovers alike. Best of all, it is baked in a large 9x13-inch pan, making it ideal for feeding a crowd or sharing with family!
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
- Melt-in-Your-Mouth Texture: The combination of mashed bananas and yogurt guarantees a soft, tender crumb that stays moist for up to 4 days.
- Classic Cinnamon Swirl: A rich layer of cinnamon sugar is ribboned through the center, just like your favorite bakery-style coffee cake.
- Buttery Crumb Topping: It is loaded with a generous, crunchy brown sugar streusel that adds the perfect texture contrast.
- Simple Ingredients: You don't need any hard-to-find items; this recipe uses standard pantry staples found in any grocery store.
- Budget-Friendly: A fantastic and delicious way to use up overripe bananas sitting on your kitchen counter.
Ingredients
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This moist and flavorful banana coffee cake features a soft cinnamon-banana base, a rich brown sugar cinnamon swirl in the middle, a buttery crumble topping, and a sweet glaze drizzle.
This cake is the ultimate combination of traditional banana bread and classic coffee cake! It offers the best of both worlds, packed with warm cinnamon spice and an irresistible buttery crumb.
By using both Greek yogurt and mashed ripe bananas, this banana crumble cake achieves an incredibly moist and tender crumb that stays soft for days. It is the perfect bake for coffee cake and banana bread lovers alike. Best of all, it is baked in a large 9x13-inch pan, making it ideal for feeding a crowd or sharing with family!
For more delicious banana baking inspiration, check out my banana pudding cupcakes, banana chocolate chip cake, Nutella banana bread, blueberry banana muffins, and banana mini muffins.
Why This Recipe Works
- Melt-in-Your-Mouth Texture: The combination of mashed fruit and yogurt guarantees a soft, tender crumb that stays moist for up to 4 days.
- Classic Cinnamon Swirl: A rich layer of cinnamon sugar is ribboned through the center, just like your favorite bakery-style coffee cake.
- Buttery Crumb Topping: It is loaded with a generous, crunchy brown sugar streusel that adds the perfect texture contrast.
- Simple Ingredients: You don't need any hard-to-find items; this recipe uses standard pantry staples found in any grocery store.
- Budget-Friendly: A fantastic and delicious way to use up overripe bananas sitting on your kitchen counter.
Ingredients
Before you start making this recipe, measure and prepare your ingredients so the baking process goes smoothly. Full measurements can be found in the recipe card below.
Ripe Bananas: Use overripe bananas with plenty of brown spots. They are much sweeter, more fragrant, and mash easily into a smooth consistency.
Flour: All-purpose flour is standard for this recipe, but cake flour works beautifully as well.
Baking Powder and Baking Soda: Our leavening agents that ensure the heavy banana batter rises perfectly into a light cake.
Unsalted Butter: Use real unsalted butter for this recipe.
Greek Yogurt: Bring your Greek yogurt to room temperature before starting. Any fat percentage works well!
Buttermilk: Gives the cake extra moisture and a tender crumb. If you don't have buttermilk on hand, simply mix 1 cup of whole milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes.
Granulated Sugar: Sweetens the cake base and locks in moisture. Caster sugar works great too.
Ground Cinnamon: Adds that warm, cozy spice that complements the natural banana flavor perfectly.
Eggs: You will need 3 large eggs at room temperature so they incorporate smoothly into the batter.
Vanilla Extract: Enhances the warm, sweet notes of the bananas and cinnamon.
Kosher Salt: Just a half teaspoon to balance and bring out all the rich flavors.
For the cinnamon swirl and crumble topping
Brown Sugar: I used light brown sugar, but dark brown sugar will work perfectly.
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 will 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 firmer 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 give 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 the buttermilk with vegan milk or buttermilk, and the yogurt with vegan yogurt.
Variations
Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.
Glaze- you can swap the simple glaze with cream cheese glaze or cinnamon glaze.
Serving Tips
I love serving this cake with a drizzle of simple glaze on top. You can top the cake with powdered sugar instead of a simple glaze.
Serve this cake next to a hot cup of coffee and tea for the most comforting snack, breakfast, or dessert!
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9x13 baking pan
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
- 1 ½ cups Bananas mashed
- ½ cup Greek yogurt
- 1 teaspoon Vanilla extract
- 3 Eggs
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- 1 ⅓ cups Granulated sugar
- ⅔ cup Buttermilk
- 1 stick 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
- ⅓ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Kosher salt
- 3.1 oz 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 says
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 says
Hi! I used 4 large ripe bananas. You will need to fill up 1 1/2 cups with mashed bananas.