Banana Crumb Coffee Cake (Printable)
Moist banana coffee cake with buttery cinnamon crumb topping, ideal for breakfast or an afternoon treat.
# What You Need:
→ Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 cup unsalted butter, softened
07 - 3/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 3 ripe bananas, mashed
11 - 1/2 cup sour cream
→ Crumb Topping
12 - 1/2 cup all-purpose flour
13 - 1/3 cup light brown sugar, packed
14 - 1 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed
→ Glaze (optional)
16 - 1/2 cup powdered sugar
17 - 1 to 2 tablespoons milk
# How-To:
01 - Preheat oven to 350°F. Grease a 9-inch square baking pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon for the cake.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition, then blend in vanilla extract.
04 - Mix in mashed bananas and sour cream to the wet mixture until evenly combined.
05 - Gradually stir the dry mixture into the wet ingredients until just combined, taking care not to overmix.
06 - Spread the batter evenly in the prepared baking pan and smooth the surface.
07 - In a separate bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Add cold, cubed butter and cut it in with a pastry cutter or two forks until the mixture forms coarse crumbs.
08 - Distribute the crumb mixture evenly over the cake batter.
09 - Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow to cool in the pan for 15 minutes. For the glaze, mix powdered sugar with 1 to 2 tablespoons milk to desired consistency and drizzle over the cooled cake if desired.
11 - Slice and serve.
# Expert Tips:
01 -
- This cake stays scrumptiously moist thanks to the bananas and a secret shot of sour cream—just between us.
- With its buttery cinnamon crumb, it’s both comfort food and crowd pleaser for hungry guests or sleepy mornings.
02 -
- I once left the butter too soft for the crumb topping and ended up with a flat, cakey layer—cold, cubed butter is essential for the crisp texture.
- Letting the cake rest 15 minutes before slicing makes it cut beautifully and hold its shape—patience rewarded!
03 -
- If you’re glazing, don’t add it until the cake is nearly cool or it will all soak in.
- A sprinkle of flaky salt on the crumb before baking is that tiny chef’s secret I wish I’d known sooner.