Banana Crumb Coffee Cake With Streusel Topping is a delightful treat that combines the sweetness of ripe bananas with a crunchy, buttery crumb topping. This cake is soft and moist on the inside, with little bursts of banana flavor in every bite, while the streusel adds a perfect crisp finish that makes it so special. It’s the kind of cake that feels like a warm hug on a weekend morning.
I love making this cake for breakfast or brunch when I want something a bit special but easy to share with family or friends. The best part is that it’s simple to put together, and the smell of bananas and cinnamon filling the kitchen as it bakes always brings a smile to my face. I usually make sure to use really ripe bananas because they add extra sweetness and a rich texture that makes the cake extra tasty.
My favorite way to enjoy this banana crumb coffee cake is with a hot cup of coffee or tea, right out of the oven or the next day when it’s still soft but the crumb topping stays crisp. It’s perfect for casual mornings, feeding a crowd, or even as an afternoon snack. Trust me, once you try this, it’ll quickly become one of your go-to banana recipes!
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here. The riper, the sweeter and more flavorful your cake will be. If you don’t have bananas, unsweetened applesauce can work, but the flavor and texture will change.
Butter: Use unsalted butter to control salt levels. Softened butter creams best with sugar, creating a fluffy texture. For a dairy-free version, try coconut oil or vegan butter.
Sour Cream or Yogurt: Adds moisture and a slight tang to balance sweetness. Greek yogurt is a great swap if you want extra protein and thickness.
Streusel Topping: The mix of brown sugar, cinnamon, and cold butter creates that crumbly, crunchy topping. Nuts add extra texture but are optional. If allergic, just skip or substitute with seeds.
How Can I Make the Streusel Topping Perfectly Crumbly?
The secret to a great streusel is using cold butter and cutting it into the dry ingredients without melting it. Here’s how:
- Mix flour, brown sugar, and cinnamon in a bowl.
- Add cold, cubed butter.
- Use a pastry cutter, forks, or fingers to press and rub butter into the mix.
- Stop when crumbs form but there are still small chunks of butter visible.
- This ensures a crumbly topping that crisps up during baking rather than melting into the cake.
Avoid overworking or warming the butter so your crumble stays light and crisp on top of the soft banana cake.
Equipment You’ll Need
- 8×8 inch square baking pan – I like this size because it bakes evenly and makes a nice thick slice.
- Mixing bowls – for blending the cake batter and streusel ingredients; easy to clean and handle.
- Whisk or spoon – helps mix dry ingredients smoothly and incorporate the butter into the streusel nicely.
- Hand mixer or stand mixer – makes creaming the butter and sugar quick and effortless.
- Pastry cutter or forks – essential for cutting cold butter into the streusel for that perfect crumbly topping.
- Measuring cups and spoons – keeps your ingredients accurate, which makes a big difference in baking.
- Parchment paper (optional) – for easy removal and cleanup, especially if your pan isn’t non-stick.
Flavor Variations & Add-Ins
- Walnuts or pecans – add extra crunch and flavor; swirl into the batter or sprinkle on top before baking.
- Chocolate chips – stir a handful into the batter for gooey pockets of chocolate.
- Blueberries or raspberries – fold in fresh or frozen berries for a fruity twist.
- Spices like nutmeg or cloves – add a pinch to the batter or streusel for warm, cozy flavors.
Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain yogurt
- 2 ripe bananas, mashed (about 1 cup)
For the Streusel Topping:
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- 1 tsp ground cinnamon
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 40-50 minutes to bake. Allow an additional 15 minutes for the cake to cool before serving. So, plan for about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Pan and Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch square baking pan or line it with parchment paper to make removal easy. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
2. Mix the Wet Ingredients:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, mashed bananas, and sour cream until everything is combined smoothly.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix gently until everything just comes together. Be careful not to overmix, as that can make the cake tough. Once blended, pour the batter evenly into your prepared pan and smooth the top with a spatula.
4. Make and Add the Streusel Topping:
In a small bowl, combine the brown sugar, flour, and cinnamon. Using a pastry cutter or your fingers, cut the cold, cubed butter into this mixture until it looks like coarse crumbs. Stir in the chopped nuts if you’re using them. Then sprinkle this crumbly mixture evenly on top of the cake batter.
5. Bake and Cool:
Bake your cake in the preheated oven for 40 to 50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, it’s ready. The streusel topping should be a lovely golden brown and crisp. Let the cake cool completely in the pan on a wire rack before cutting into squares. Serve and enjoy with your favorite morning beverage!
Can I Use Frozen Bananas for This Coffee Cake?
Yes! Just make sure to thaw them completely and drain any excess liquid before mashing. This prevents extra moisture from making the batter too wet.
Can I Substitute Yogurt for Sour Cream?
Absolutely! Plain Greek yogurt works great and adds a nice tanginess while keeping the cake moist. Use the same amount as sour cream.
How Do I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate and warm slices slightly before serving to restore softness.
Can I Make This Coffee Cake Ahead of Time?
Yes, you can prepare and assemble the cake the night before, then refrigerate it. Bake fresh the next morning for the best crumbly topping and fresh banana flavor.
