Print

Banana Crumb Coffee Cake Recipe

Banana Crumb Coffee Cake Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 105 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake: Bake at 350º F for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/banana-crumb-coffee-cake-recipe/