This super moist banana coffee cake is about to be your new go-to weekend baking recipe. The banana flavor is sweet and rich, thanks to using overripe bananas, the kind I know you already have sitting on your counter right now! And even though there’s no sour cream in this recipe, it still bakes up with a texture that is just as perfect. Think of a warm, moist cake topped with a crunchy and sweet cinnamon streusel and finished with a sweet glaze on top. It’s one of the best things to have for breakfast or a lazy weekend brunch.

Banana coffee cake with 2 slices cut out on a linen and cutting board.

I am such a sucker for a good coffee cake, it just screams WEEKEND to me. So when I had some extra bananas to use up, I knew I wanted to make this kind of a banana cake.

The base is similar to my apple coffee cake and my cherry coffee cake with the streusel and warm cinnamon flavors. As a professional baker, I wanted to make sure the cake had a dense but moist texture to it and when you bit into it, you were hit with the crunchy texture on top.

BUT I also didnt have sour cream- so what did I do? I used buttermilk instead! The buttermilk still gave me the moisture levels I was looking for when it came to texture, plus that added extra tang is something I love so much when using buttermilk. I have also successfully made this cake using just plain whole milk. You can also use a mixture of 50% milk to 50% full fat plain yogurt.

This recipe was such a hit that I wanted to experiement more which led me to these instant reader fave bakery style banana muffins .

I like to make coffee cakes in a spring form pan bc it makes it so much easier to cut and serve. If you dont have one, you can make it in a 9″ round cake pan, just be sure to spray it well with baking spray.

Ingredients

Ingredients for banana coffee cake streusel topping

For the cake

Ingredients for banana coffee cake.

How to make banana coffee cake

Prepare for baking: Preheat the oven to 350F. Spray a 10” springform pan with baking spray and set aside.

Diced butter on a piece of parchment paper.
Make the streusel first so it has time to chill while making the cake batter. Dice the butter into small pieces, make sure it is cold.
Streusel ingredients mixed into a glass bowl.
In a small bowl combine the flour, sugar, cinnamon, and salt. Then add the butter and cut it in the butter using a pastry cutter or your hands until small pebble-sized shapes are formed. Store in the fridge.
Mashed banana in a bowl.
Mash the bananas in a small bowl.
Creamed butter and sugar in a mixing bowl on a light blue surface.
Cream the butter one medium speed for 1-2 mins. Scrape down the sides and add the sugar. Cream for 2 minutes on medium speed until light and fluffy. 
A light batter in a mixing bowl.
Scrape the bowl again and add the egg, mashed bananas, and vanilla extract. Mix on medium speed until combined.
Coffee cake batter in a spring form pan.
In a separate bowl combine the flour, baking powder, kosher salt cinnamon, and baking soda. Whisk to combine. In the bowl of the stand mixer, alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
A pre baked coffee cake on a light blue surface,
Pour the batter into the prepared cake pan. Top with the crumb topping and bake for 50-55 minutes until the cake is set through the center. Let cool completely.

Recipe tips

  • Make sure your bananas are ripe- the riper the banana the more banana flavor you will get in your cake!
  • A coffee cake is done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
  • Be sure not to over mix the batter. Mix until just combined for a tender and fluffy cake.
  • Make sure all of the refrigerated ingredients are at room temperature (except for the butter for crumb topping) before beginning the recipe to ensure a smooth cake batter.
  • If you don’t have buttermilk on hand, you can easily make your own by adding one tablespoon of white vinegar or lemon juice to regular milk called for in the recipe and letting it sit for five minutes.
A slice of coffee cake on a plate with a small fork.
Banana coffee cake with 2 slices cut out on a linen and cutting board.
5 stars (7 ratings)

Banana Coffee Cake without Sour Cream

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 10 people
This super moist banana coffee cake is about to be your new go-to weekend baking recipe. The banana flavor is sweet and rich, thanks to using overripe bananas, the kind I know you already have sitting on your counter right now! And even though there's no sour cream in this recipe, it still bakes up with a texture that is just as perfect. Think of a warm, moist cake topped with a crunchy and sweet cinnamon streusel and finished with a sweet glaze on top. It's one of the best things to have for breakfast or a lazy weekend brunch.
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Ingredients

For crumb topping:

  • 1 cup all purpose flour, 120g
  • ½ cup brown sugar, 107g
  • ¼ cup sugar, 50g
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • ½ cup butter, unsalted, cold, diced small.

For Cake

  • ½ cup butter softened, 113 g unsalted
  • 1 cup granulated sugar, 200g
  • 1 egg, large
  • 1 cup bananas, ripe mashed
  • 1 tsp vanilla extract
  • 2 cups all purpose flour, 240g
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp cinnamon, or more to taste
  • ¼ tsp baking soda
  • ¾ cup buttermilk

For Optional Glaze:

  • ½ cup confectioners sugar, 56g
  • 1 tbsp cream

Equipment

Instructions
 

  • Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
  • Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.
  • Preheat the oven to 350°F. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter for one minute. Scrape down the sides and add the 1 cup sugar. Cream for 2 minutes on medium speed until light and fluffy.
  • Scrape the bowl again and add the egg, mashed bananas and 1 tsp vanilla extract. Mix on medium speed until combined, about 1 minute.
  • In a separate bowl combine the 2 cups flour, 1 tsp baking powder, ½ tsp kosher salt ½ tsp cinnamon and ¼ tsp baking soda. Mix lightly with a fork or whisk to combine.
  • Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
  • Spray a 10” springform pan with baking spray and pour in the batter.
  • Top with the crumb topping and bake for 50-55 minutes on until the cake is no longer jiggly.
  • When the cake is cooled, mix together the ½ cup confectioners sugar with 1 tbsp cream and drizzle all over the cake.

Notes

The darker and more spotty the bananas you use, the sweeter they will be!
Use a sprayed and lined regular 9″ round cake pan if you dont have a springform pan. 

Storing and freezing

Storing: This banana coffee cake can be stored in an airtight container at room temperature for up to four days or in the fridge for up to one week.
Freezing: Leftover banana coffee cake can also be frozen! Wrap tightly and freeze for up to three months. Let thaw overnight on the counter before serving.
Serving: 1slice, Calories: 498kcal, Carbohydrates: 75g, Protein: 5g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 420mg, Potassium: 148mg, Fiber: 2g, Sugar: 44g, Vitamin A: 653IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 2mg
Course: Breakfast, Cakes
Author: Sam Adler
Cuisine: American
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