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–+ servings
Banana Coffee Cake

Banana Coffee Cake

This Banana Coffee Cake combines the moistness of banana bread with the delightful flavors of cinnamon and crumb topping.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 200 kcal

Equipment

  • 8×8 baking pan

Ingredients
  

Banana Cake

  • 1.5 cups all-purpose flour
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 0.5 cups granulated sugar
  • 0.5 cups light brown sugar, packed
  • 0.33 cups sour cream, room temp
  • 1 large egg, room temp
  • 2 teaspoons vanilla extract
  • 0.75 cups mashed ripe bananas about 2 medium bananas

Cinnamon Sugar

  • 3 tablespoons light brown sugar
  • 1.5 teaspoons cinnamon

Crumble

  • 1 cup all-purpose flour
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 0.33 cups granulated sugar
  • 0.33 cups light brown sugar, packed
  • 0.5 cups unsalted butter, melted

Icing

  • 0.5 cups powdered sugar
  • 1 tablespoon milk

Instructions
 

Baking Instructions

  • Preheat your oven to 325F and grease and line an 8×8 baking pan, allowing the paper to hang over the sides for easy removal.
  • Start by making the crumble – Combine the flour, cinnamon, and sugars in a bowl. Then mix in the melted butter. The mixture should resemble wet sand. Place the bowl in the refrigerator to chill while the rest of the cake is made.
  • For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  • In a large mixing bowl, whisk together the sugars and butter.
  • Once fully combined, whisk in the sour cream, egg, vanilla, and mashed banana.
  • Gently mix in the dry ingredients using a rubber spatula.
  • Spread half of the batter into the pan. Combine the cinnamon sugar mixture and sprinkle an even layer on top.
  • Cover with the remaining batter and gently spread it even.
  • Remove the crumble from the refrigerator. It should now be cold and firm. Crumble it on top in an even layer.
  • Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
  • Allow the cake to cool for about 30-40 minutes.
  • While it cools, whisk together the powdered sugar and milk to make the icing. It should make a glue-like consistency. If it’s too thick, add ½ tablespoon of milk at a time until it turns smooth.
  • Drizzle the icing on top of the slightly warm cake and enjoy!

Notes

This banana coffee cake can be topped with homemade salted caramel for an extra indulgent treat.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Keyword baking, Banana, Banana Coffee Cake, Cake, Cinnamon, dessert
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