If you’re craving something sweet, comforting, and just a touch decadent, you’ll absolutely fall in love with this Banana Crumb Coffee Cake. The tender banana-packed crumb and irresistible buttery cinnamon streusel make it an anytime treat—delicious for breakfast, delightful mid-afternoon, and downright perfect as dessert. Each bite marries the warmth of ripe bananas with the crunch of a brown sugar cinnamon crumb, and an optional vanilla glaze ties it all together. Trust me, you’ll want to bake this one on repeat!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Banana Crumb Coffee Cake starts with a handful of pantry staples. Each ingredient plays its part—whether that’s giving the cake its fluffy crumb, adding moisture, or creating that signature layer of golden streusel. Here’s what you’ll need and why it matters:
- Cold Unsalted Butter: Essential for crumb structure; cold cubes create that irresistible, chunky topping.
- All-Purpose Flour: The backbone of both crumb and cake layers—delivers the right texture and stability.
- Light Brown Sugar: Adds molasses notes and caramel-like depth to the crumb topping.
- Granulated Sugar: Sweetens both the crumb and cake, balancing banana’s subtle tang.
- Ground Cinnamon: Brings warming, aromatic spice to every layer for classic coffee cake flavor.
- Baking Powder: Ensures a tall, fluffy crumb with just the right lift.
- Salt: Makes the sweet notes pop and brings savory balance.
- Ripe Bananas: The true star! The riper, the sweeter—mash them well for maximum moisture and banana flavor.
- Softened Unsalted Butter: For the cake; soft butter creams perfectly, resulting in a tender crumb.
- Eggs: Help bind the batter and create lightness.
- Vanilla: Enhances both banana and caramel notes for a well-rounded flavor.
- Almond Milk (or any milk): Keeps things dairy-free if you wish and ensures a moist, luscious cake.
- Powdered Sugar: The base for a simple, glossy glaze to finish everything off.
How to Make Banana Crumb Coffee Cake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 350º F for even baking. Grease a 9″ x 13″ baking dish with butter or your favorite cooking spray—this will make sure your Banana Crumb Coffee Cake releases perfectly and stays intact for slicing.
Step 2: Create the Crumb Mixture
In a large bowl, combine the cold butter cubes, flour, both sugars, and cinnamon. Using your hands or two forks, squeeze and toss everything together until you have a crumbly, chunky streusel that holds together when pressed but easily breaks apart. Properly chilled butter is key; it gives the crumb its signature crispiness after baking. Set this mixture aside while you move on.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. This simple step helps distribute the leavening and spices evenly, ensuring every bite of cake is packed with flavor and rises just right.
Step 4: Mix the Wet Ingredients
In a stand mixer, beat the softened butter until creamy and pale, about two minutes. Add the sugar and blend for another minute until it’s light and fluffy. One at a time, add the eggs, vanilla, and mashed bananas, blending just until everything comes together. Be careful not to overmix—this keeps your cake tender!
Step 5: Bring the Batter Together
With your mixer on low, alternate adding the dry flour mixture and the milk in batches, gently mixing after each addition. This method ensures the batter stays super fluffy and light, not dense or gummy. You’ll end up with a rich, luscious banana batter ready for layering.
Step 6: Layer and Assemble
Pour half of the cake batter into your greased pan and spread evenly. Sprinkle about a third of your crumb mixture over the batter—don’t worry about perfection here! Spoon on the remaining cake batter, smoothing gently, then finish with the rest of the crumb topping, scattering it for maximum crunch and coverage.
Step 7: Bake to Perfection
Place the pan in the center rack of your oven and bake for 50 to 55 minutes. The cake should puff up, set, and release the most wonderful banana-cinnamon aroma. Test with a toothpick in the center—when it comes out clean, the Banana Crumb Coffee Cake is ready!
Step 8: Make (and Add) the Glaze
While your cake cools for 5 to 10 minutes, stir together powdered sugar and just a splash of milk until you reach a drizzly glaze consistency. Lightly zigzag the glaze over the warm crumb topping for that bakery finish. Let cool just a bit more before slicing and serving.
How to Serve Banana Crumb Coffee Cake
Garnishes
A dusting of powdered sugar, a drizzle of glaze, or even a little extra cinnamon on top make this cake look as gorgeous as it tastes. If you’re feeling fancy, add toasted walnuts or a few banana coins for an extra-special touch.
Side Dishes
Banana Crumb Coffee Cake loves company! Pair a slice with a hot cup of coffee or tea for a classic café vibe, or serve alongside a bowl of Greek yogurt and fresh berries for a balanced brunch. The sugary crumb makes even plain milk feel like a treat.
Creative Ways to Present
Cut the cake into thick bars and I love serving each on individual plates with a swirl of whipped cream. For parties, slice into small squares and arrange on a dessert board with fresh banana slices and chocolate chips. You could even stack pieces for a playful mini “cake tower” on a cake stand—endless possibilities to make Banana Crumb Coffee Cake the star of the table!
Make Ahead and Storage
Storing Leftovers
Store extra Banana Crumb Coffee Cake tightly wrapped or in an airtight container at room temperature for up to three days. This keeps the crumb topping crisp and the cake moist—just cover well so it doesn’t dry out.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole cake in plastic wrap and place in a freezer-safe container. It’ll keep beautifully for up to a month. For best flavor, let it thaw at room temperature before serving.
Reheating
Want that fresh-baked warmth again? Just pop a slice in the microwave for 10 to 20 seconds, or reheat in a low oven (about 300º F) for a few minutes. The crumb will crisp up, the bananas will taste extra aromatic, and it’s just like new.
FAQs
Can I make Banana Crumb Coffee Cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1-to-1 gluten-free baking flour blend. Keep an eye on the texture as you mix, since some gluten-free blends may need a tad more liquid or might bake a little faster.
How ripe should my bananas be?
The riper the better! Bananas with lots of brown spots (even heavily speckled) give the cake sweeter, richer flavor and extra moisture. Avoid greenish or just-yellow bananas—they won’t mash as well or taste as much like banana.
Can I use a different milk?
Absolutely. Almond milk, dairy milk, oat milk, or buttermilk all work in Banana Crumb Coffee Cake. Pick your favorite or use whatever you have on hand—the results will still be moist and delicious.
How do I keep the crumb topping from sinking?
If you keep the butter very cold and don’t overwork the crumb mixture, the topping should stay beautifully on top. Layering the batter and crumbs also helps: don’t skimp on that center crumb layer, as it acts as a little barrier.
Is the glaze necessary?
It’s optional, but the simple powdered sugar glaze really elevates the Banana Crumb Coffee Cake with a sweet, glossy finish. If you want something less sweet, skip it or just do a light dusting of powdered sugar.
Final Thoughts
I can’t recommend this Banana Crumb Coffee Cake enough—it’s the kind of cozy delight that makes an ordinary morning feel special or turns dessert into a memory-maker. Whip up a pan, share it with loved ones, or keep a secret stash all to yourself. You will come back to this recipe time and time again!
PrintBanana Crumb Coffee Cake Recipe
This Banana Crumb Coffee Cake is a moist, tender cake filled with banana flavor and layered with a buttery cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or as an indulgent afternoon treat, it features an optional sweet glaze for extra decadence. Easy to make dairy-free with simple swaps, this crowd-pleaser strikes the ideal balance between comfort and elegance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crumb Layers
- 1/2 cup cold unsalted butter (8 tablespoons), cut into small cubes (use vegan butter for dairy-free)
- 1 cup all-purpose flour (add more by tablespoon if needed)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas, peeled and mashed
- 1/2 cup unsalted butter, softened to room temperature (use vegan butter for dairy-free)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk (or 1%, 2%, whole milk, or buttermilk)
Glaze (optional)
- 1 cup powdered sugar
- 1–2 tablespoons almond milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray and set it aside.
- Make the Crumb Mixture: In a large bowl, use your hands or two forks to combine the cold butter cubes, flour, both sugars, and cinnamon. Work the mixture until it resembles a crumbly topping, then set aside.
- Combine Dry Ingredients: In another large bowl, whisk together the flour, baking powder, cinnamon, and salt. Set this bowl aside while you work on the wet ingredients.
- Cream Butter and Sugar: In a stand mixer, beat the softened butter on medium speed until creamy, about 2 minutes. Add the sugar and mix for another minute until well incorporated.
- Add Eggs, Vanilla, and Bananas: Add the eggs, vanilla extract, and mashed bananas to the butter-sugar mixture. Mix on low just until incorporated—do not overmix.
- Combine Wet and Dry Ingredients: With the mixer on low, alternate adding the milk and the dry flour mixture, mixing until just combined and all ingredients are incorporated.
- Layer the Cake: Pour half of the cake batter into the prepared baking dish. Sprinkle with about 1/3 to 1/4 of the crumb mixture. Pour the remaining cake batter over this layer and top evenly with the rest of the crumb topping.
- Bake: Bake at 350º F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Glaze (Optional): In a small bowl, whisk together the powdered sugar and 1 tablespoon almond milk. Add more milk as needed to reach your desired glaze consistency. Set aside.
- Finish and Serve: Let the coffee cake cool at room temperature for 5–10 minutes. Drizzle with the glaze if using, then slice and serve.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze in a freezer-safe container for up to 1 month; thaw completely at room temperature before serving.
- For a dairy-free version, use vegan butter and almond milk.
- The butter for the crumb topping must be very cold and cut into small cubes for best results; do not use a spread.
