Irresistible Banana Cinnamon Streusel Coffee Cake: A Bakery-Quality Treat from Scratch

Every week, a familiar scenario unfolds in my kitchen: a beautiful bunch of bananas ripens, then quickly progresses to that speckled, brown stage. While some might see this as a signal to toss them, I see a golden opportunity. This is prime time for baking, a chance to transform overlooked fruit into something truly extraordinary. And while the classic banana bread holds a special place in our hearts, sometimes, a baker needs to explore new horizons. This week, we’re diving into a creation that’s equally comforting but with an exciting twist: a super moist, delightfully crumbly, and pillowy-soft Banana Cinnamon Streusel Coffee Cake.

Forget your local bakery; this homemade version is not only easy to make from scratch but also promises a flavor and texture that’s 10 times better. Picture this: a tender banana-infused cake, generously swirled with a sweet, spiced cinnamon streusel filling, and topped with a delicate vanilla glaze. It’s the perfect companion to your morning coffee, a delightful afternoon snack, or a show-stopping brunch centerpiece. This isn’t just a cake; it’s an experience, a slice of heaven that will bring warmth and joy to any moment.

The Ripe Banana Dilemma: A Baker’s Opportunity

It’s a tale as old as time for home cooks: you buy a fresh bunch of bananas, with the best intentions, only to find them browning on the counter a few days later. But here’s a secret: those deeply speckled, almost-black bananas are your best friends in the kitchen, especially for baking. Their natural sugars become more concentrated, intensifying the banana flavor and contributing to an incredibly moist crumb in baked goods. They are truly nature’s candy, pre-packaged for baking perfection.

While many turn to the tried-and-true banana bread loaf when faced with ripe bananas, the possibilities extend far beyond. Think chocolate-glazed muffins, rich strawberry banana cream pies, refreshing smoothies, sweet cinnamon-sugar donut holes, and wholesome peanut butter-banana pancakes. And, of course, the beloved banana nut bread or pumpkin banana bread. This week, however, we’re embracing innovation and elevating the banana experience with a delectable coffee cake. Who could resist a sweet, tender cake with a glorious cinnamon streusel hiding within its layers? The answer is simple: nobody!

Ready to turn those ripe bananas into a masterpiece? Let’s gather our ingredients and embark on this delightful baking adventure together!

The Comforting Ritual of Coffee Cake

For me, coffee cake isn’t just a dessert; it’s a vehicle for cherished memories and cozy moments. I have countless fond recollections of sitting around a table, a slice of bakery-style coffee cake on my plate, a steaming mug of hot coffee in hand, and engaging in slow, unhurried conversations with loved ones. It’s a symbol of togetherness, of mornings savored, and of the simple pleasures that make life so rich.

This particular banana coffee cake brings all those warm feelings rushing back. The aroma that fills the house as it bakes – a sweet, spicy, inviting scent of cinnamon and ripe bananas – is truly intoxicating. It creates an atmosphere of comfort and anticipation that’s unparalleled. There’s nothing quite like waking up slowly, knowing a delicious, homemade treat awaits, and having a whole day stretching out ahead, full of possibilities. This dish, with its comforting embrace, reminds us to slow down, enjoy the moment, and connect with those around us. It’s more than just a breakfast item; it’s a heartwarming experience that brings everyone to the table.

Crafting Your Own Banana Coffee Cake: A Step-by-Step Guide

Ready to create this incredible banana coffee cake? The process is straightforward, yielding spectacular results that will impress everyone.

Prepping for Success: First, you’ll want to preheat your oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 inch baking pan. This simple step ensures your beautiful cake releases easily once baked.

The Dry Ingredients: In a large mixing bowl, combine your dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and a pinch of kosher salt. Whisk them together thoroughly to ensure all leavening agents are evenly distributed. This dry mixture forms the foundation of our moist cake.

The Wet Ingredients & Banana Magic: In a separate medium bowl, the star of the show comes into play: your mashed ripe bananas. The riper they are, the more flavor and moisture they’ll impart. Add sour cream (which is crucial for tenderness and a subtle tang), canola oil (for an incredibly moist crumb), one large egg (for binding and richness), and a splash of pure vanilla extract for aromatic depth. Mix these wet ingredients until they are well combined and smooth, ensuring no lumps of banana remain.

Combining Wet and Dry: Gently pour the wet banana mixture into the dry ingredients. Stir just until everything is combined. Be careful not to overmix! Overmixing can develop the gluten in the flour too much, leading to a tough cake. A few lumps are perfectly fine.

The Irresistible Streusel Layer: This is where the magic truly happens! In a small mixing bowl, combine all-purpose flour, brown sugar, ground cinnamon, and melted butter. Use a fork or your fingertips to mix these until beautiful, coarse crumbs form. This streusel will provide a delightful contrast in texture and a burst of warm cinnamon flavor in every bite.

Assembling Your Coffee Cake: Spread half of your prepared banana cake batter evenly into the greased pan. Then, generously sprinkle half of the crumbly streusel mixture over this first layer of batter. Carefully pour the remaining cake batter evenly over the streusel, taking care not to disturb the layer too much. Finally, top the entire cake with the remaining streusel mixture, ensuring a beautiful, golden-brown crust once baked.

Baking to Perfection: Transfer your assembled coffee cake to the preheated oven and bake for 35-40 minutes. The exact time may vary slightly depending on your oven. You’ll know it’s perfectly done when a wooden toothpick inserted into the center comes out clean, with no wet batter attached.

The Dreamy Glaze: While the coffee cake is still warm, prepare your simple yet elegant glaze. In a medium bowl, whisk together powdered sugar, heavy cream (or milk for a lighter consistency), and a touch more vanilla extract. Continue whisking until the glaze is creamy, smooth, and lump-free. Drizzle this luscious glaze generously over the warm coffee cake. The warmth of the cake will allow the glaze to melt slightly and seep into the nooks and crannies, adding another layer of sweetness and moisture. Let it cool slightly before slicing and serving. Enjoy the moment!

For a full, printable ingredient list and detailed recipe card, please scroll down below.

Tips for the Best Banana Cinnamon Streusel Coffee Cake

• Use Very Ripe Bananas: This cannot be stressed enough. Bananas with plenty of brown spots and even some black areas are ideal. They are sweeter, more flavorful, and easier to mash, contributing significantly to the cake’s moist texture. If your bananas aren’t ripe enough, you can speed up the process by baking them in their skins on a baking sheet at 300°F (150°C) for 15-30 minutes, until they are black and soft.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can result in a tough, chewy cake rather than a tender one.
• Perfect Streusel: When making the streusel, use cold butter if you prefer a more crumbly texture, or melted butter for a slightly finer, crispier topping. Ensure it’s well mixed but still retains a crumbly consistency.
• Sour Cream is Key: Don’t skip the sour cream! It adds incredible moisture, richness, and a slight tang that balances the sweetness. If you don’t have sour cream, plain full-fat Greek yogurt can be a good substitute.
• Pan Size Matters: An 8×8 inch square pan is specified for this recipe. Using a different size might alter the baking time and thickness of your cake. If using a 9×9 inch pan, the cake will be thinner and might bake a bit faster, so adjust your baking time accordingly and watch closely.
• Storage: Store leftover coffee cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, slices can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature or gently warm in the microwave.
• Customization: Feel free to add a handful of chopped walnuts or pecans to the streusel or the cake batter for added crunch. A sprinkle of chocolate chips can also be a delightful addition for chocolate lovers!

Discover More Delightful Breakfast & Coffee Cake Recipes!

If you’ve fallen in love with this Banana Coffee Cake, you’re in for a treat! We have an array of other fantastic coffee cake and breakfast recipes that are sure to become new favorites in your home. Expand your baking repertoire with these comforting and delicious options:

• • Apple Cinnamon Coffee Cake – A classic fall favorite, bursting with warm apple and spice.
• • Strawberry Coffee Cake Muffins – All the goodness of coffee cake, perfectly portioned into muffins.
• • Lemon Blueberry Breakfast Bread – A bright and zesty loaf, ideal for a sunny morning.
• • Bacon + Eggs Tater Tot Breakfast Casserole – For those craving a savory and hearty start to the day.
• • Coconut Lime Pound Cake – A tropical twist on a beloved classic.
• • Chocolate Glazed Banana Bread Muffins – Indulgent and perfect for a sweet treat.
• • Baked Cinnamon-Sugar Banana Donut Holes – Fun, bite-sized, and utterly delicious.
• • Whole Wheat Peanut Butter-Banana Pancakes – A wholesome and filling breakfast option.
• • Hawaiian Banana Nut Bread – A tropical take on the classic banana bread.
• • Toasted Coconut Banana Muffins – A delightful combination of flavors and textures.
• • Pumpkin Banana Bread with Vanilla Glaze – Seasonal flavors that combine beautifully.

A New Family Favorite: The Verdict on Our Banana Coffee Cake

This delicious, inviting banana coffee cake recipe has quickly become a fast favorite in my household, earning rave reviews from everyone who tries it. Its texture is simply divine—incredibly soft, beautifully fluffy, and perfectly moist, melting in your mouth with every bite. The cake is thoughtfully spiced, featuring the warm embrace of cinnamon and the rich sweetness of brown sugar, which perfectly complements the natural flavor of ripe bananas. And let’s not forget that creamy, simple 3-ingredient vanilla glaze, which adds a final touch of indulgence, elevating the entire experience.

It strikes the perfect balance, serving as a delightful cross between the comforting familiarity of banana bread and the irresistible charm of a classic coffee cake. While our other beloved belly-warming banana treats will undoubtedly continue to be enjoyed for years to come, this particular recipe is certainly being added to the regular baking rotation. Next time I spot a bunch of browning 🍌 bananas patiently waiting on the counter, this streusel-laden wonder will be the first recipe that comes to mind. It even gets me a little excited for fall flavors, perhaps a tad too soon, but who can blame me when the results are this good?

I sincerely hope you enjoy this recipe as much as we do. If you try it at home, please feel free to leave a comment and a star rating below. Your feedback and culinary adventures mean the world to us!

Banana Coffee Cake

Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Ingredients

For the Cake:

• 1-1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 3 Tablespoons brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2-3 bananas, mashed, about 3/4 cup
• 1/2 cup sour cream
• 1/3 cup canola oil
• 1 large egg
• 1/2 teaspoon vanilla extract

For the streusel:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup melted butter

For the glaze:

• 1/2 cup powdered sugar
• 1-2 Tablespoons heavy cream
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 C). Lightly grease an 8×8 inch baking pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, thoroughly mash the ripe bananas. Add sour cream, canola oil, egg and vanilla extract. Mix until well combined and smooth. Stir this wet mixture thoroughly into the flour mixture, mixing just until combined and no dry streaks remain. Do not overmix.

For the streusel:

1. In a small mixing bowl, stir all streusel ingredients (flour, brown sugar, ground cinnamon, melted butter) together until well combined and crumbly.
2. Spread half of the cake batter evenly into the prepared pan. Sprinkle with 1/2 of the streusel mixture. Carefully pour the remaining batter evenly over the streusel layer. Top with the remaining streusel mixture.
3. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.

For the glaze:

1. While the cake is still warm, whisk all glaze ingredients (powdered sugar, heavy cream, vanilla extract) in a medium bowl, until creamy and smooth. Drizzle generously over the warm coffee cake.
2. Allow to cool slightly before slicing and serving. Enjoy!

Notes

Adapted from Garnish & Glaze

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