Banana Coffee Cake – Sweet, Cozy, and Perfect for Family Gatherings

Is there anything better than the smell of banana and cinnamon wafting through your kitchen?

This banana coffee cake is the ultimate treat for cozy mornings, after-school snacks, or even dessert.

It’s super soft, perfectly sweet, and topped with a buttery cinnamon crumble that you’ll want to eat on its own (trust me!).

What’s even better?

It’s a great way to use up those spotty bananas sitting on your counter.

My kids absolutely love this one, and it’s one of those recipes where everyone goes back for seconds (or thirds!).

Let’s get baking – you’re going to love how simple this is to whip up!

What You’ll Need

For the Cake:

3 ripe bananas, mashed
1/3 cup melted butter
2/3 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or Greek yogurt)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

For the Cinnamon Crumble:

1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold butter, cubed

Pro Tips

Bananas Matter: Make sure your bananas are super ripe – the spottier, the better! They’ll add natural sweetness and keep the cake moist.
Don’t Skip the Sour Cream: It makes the cake extra tender and moist. If you don’t have it, plain Greek yogurt works just as well.
Chill the Crumble: Before sprinkling the crumble on top, pop it in the fridge for a few minutes to keep it extra crumbly when baking.
Family Fun: Let the kids help mash the bananas or sprinkle the crumble on top – they’ll love being part of the process!
Test for Doneness: Stick a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, you’re good to go!

Tools You’ll Need

Mixing bowls (2)
Measuring cups and spoons
Whisk
Fork (for mashing bananas)
9×13 baking dish
Spatula
Knife (for cutting butter into the crumble)

Substitutions and Variations

No Sour Cream? Use plain Greek yogurt or even buttermilk for a similar result.
Want More Crunch? Add chopped walnuts or pecans to the crumble topping.
Healthier Option: Swap half the flour for whole wheat flour and use coconut sugar instead of brown sugar.
No Bananas? Substitute with canned pumpkin for a fall-inspired twist!

Make-Ahead Tips

This cake tastes even better the next day! Bake it the night before, let it cool completely, and cover it tightly. The flavors deepen overnight, and it’s still perfectly moist.

How to Make Banana Coffee Cake

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish and set it aside. Mash the bananas in a large bowl with a fork until smooth.

Step 2: Mix the Wet Ingredients

To the mashed bananas, add the melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream. Whisk until smooth and creamy.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Make the Crumble

In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or your fingers to work it into a crumbly texture. Chill the crumble for 5 minutes in the fridge.

Step 5: Assemble and Bake

Pour the banana batter into your greased baking dish. Evenly sprinkle the crumble topping over the batter. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Let the cake cool for about 10-15 minutes before slicing. Serve warm with a cup of coffee or a glass of milk for the kids!

Tips for Leftovers and Storage

Store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days and warm individual slices in the microwave for 10-15 seconds.
Freeze slices for up to 2 months. Just thaw at room temperature and enjoy!