A moist and tender banana-infused coffee cake topped with a sweet, crunchy streusel. This delightful treat is perfect for breakfast, brunch, or an afternoon snack with a warm cup of coffee.
Why You’ll Love This Recipe
- Combines the comforting flavors of banana bread and coffee cake in one.
- The crumbly cinnamon streusel adds a satisfying texture and sweetness.
- Easy to make and perfect for sharing at family gatherings or potlucks.
- Uses pantry staples, so you can whip this up anytime you have ripe bananas.
- A versatile treat that works for breakfast, dessert, or a mid-day snack.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crumb Topping:
½ cup cold unsalted butter, cut into small cubes
1 cup all-purpose flour
1 cup packed light brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
For the Cake:
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
3 ripe bananas, peeled and mashed
½ cup unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup almond milk (or preferred milk)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
- In a medium bowl, prepare the crumb topping by combining the cold butter cubes, flour, brown sugar, granulated sugar, and cinnamon. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the mashed bananas and vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack before serving.
Servings and Timing
- Servings: 12
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Nutty Twist: Add ½ cup chopped walnuts or pecans to the batter or sprinkle them on the crumb topping.
- Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour.
- Dairy-Free Option: Stick with almond milk and swap the butter for a dairy-free alternative.
- Extra Banana Flavor: Swirl in ¼ cup banana puree into the batter for a stronger banana taste.
- Chocolate Chip Addition: Stir in ½ cup mini chocolate chips to the batter for a sweeter, chocolatey treat.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for a few minutes to refresh the texture.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, thaw frozen bananas completely and drain any excess liquid before mashing and using them.
2. Can I make this cake ahead of time?
Absolutely! Bake it the night before and store it at room temperature or refrigerate until ready to serve.
3. What can I use instead of almond milk?
You can use any milk, including dairy, oat, or soy milk.
4. Can I omit the crumb topping?
While the crumb topping adds a delicious texture, you can skip it and dust the cake with powdered sugar instead.
5. What’s the best way to mash bananas?
Use a fork or potato masher to mash bananas until smooth with a few small lumps.
6. Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. Consider using half all-purpose and half whole wheat flour for a balance.
7. Can I reduce the sugar in this recipe?
You can reduce the sugar slightly in both the batter and crumb topping, but it may affect the sweetness and texture.
8. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
9. Can I add other spices?
Yes, nutmeg or cardamom can complement the banana and cinnamon flavors nicely.
10. Can I use a different pan size?
You can use a round or square pan, but adjust the baking time as needed.
Conclusion
This banana crumb coffee cake is the perfect combination of moist banana flavor and sweet, crunchy streusel topping. It's a versatile recipe that's ideal for breakfast, brunch, or dessert. With simple ingredients and easy steps, you’ll love how this cake turns out every time. Give it a try, and enjoy a slice of homemade comfort!
Banana Crumb Coffee Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and tender banana coffee cake topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a snack with coffee, this easy-to-make treat combines the comforting flavors of banana bread and coffee cake.
Ingredients
For the Crumb Topping:
- ½ cup cold unsalted butter, cut into small cubes
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas, mashed
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk (or milk of choice)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Make the crumb topping: Mix cold butter, flour, brown sugar, granulated sugar, and cinnamon until crumbly. Set aside.
- In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs one at a time, beating well.
- Stir in mashed bananas and vanilla extract.
- Gradually mix dry ingredients into the wet, alternating with almond milk. Do not overmix.
- Pour batter into the pan and sprinkle crumb topping evenly.
- Bake for 50 minutes, or until a toothpick comes out clean.
- Cool in the pan before serving.
Notes
- Variations: Add chopped nuts, chocolate chips, or spices like nutmeg.
- Storage: Keep at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.
- Reheating: Microwave for 10-15 seconds or warm in the oven at 300°F.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
