Banana coffee cake is great for breakfast or dessert with a cup of Joe. Best overripe bananas recipe you can make when your fruit is turning sweeter and brown. Don’t waste that fruit, use it to make this!
Coffee cake banana style brings a level of moisture like no other. Whether you decide to add some instant coffee or just leave it plain with the crumble on top it’s amazing. Make this for your next brunch or potluck and it won’t last long. (affiliate links present)
Banana Bread Coffee Cake
This is a cross between our banana bread bundt cake and our coffee cake muffins. I mean they are both killer on their own but mixed together and you get a third awesome baked good choice to serve. You can never have too many choices to choose from when you have brown naners on your countertop.
You know how I hate to waste food. Especially when it comes to something that added to a sweet bread can give it more flavor and moisture. It’s almost the same magic that sour cream in cakes makes. Like I can never figure out how many of these babies I should buy week to week. My kids might eat them all and then not touch them a week later.
Banana Bread Cake
SO if I have tons of choices like adding them into a cake or make a loaf of our 4 ingredient banana bread I feel like I’ve saved myself some $. AND I can make something delicious with them that we can all enjoy together so that makes a huge win win win. You are going to need to get out;
- 2 eggs
- Melted butter or room temperature
- Brown sugar
- 2 ripe bananas
- All purpose flour and baking soda
- 1 tsp instant coffee is optional to add
- Ground cinnamon
- Sour cream or Greek yogurt
- Large bowl and medium too
To make this into dairy free banana coffee cake it is quite easy. I have to do this for my husband and have found ingredients to substitute that taste amazing. There’s lactose free sour cream and plant based butter at the store you can find almost everywhere now. You can’t even tell the difference, or follow our cake mix coffee cake recipe.
Coffee Cake Crumble
Of course you could skip this step by like why would you. This and our muffin crumb topping makes an ordinary slice into something with a few different textures. I love the bits of oatmeal on there, which are great for you too. You could add a dash of banana flavoring too if you wanted.
- Butter cold, cubed
- 1/2 c brown sugar
- Instant oats
- Nuts crushed, optional
Any sort of crumb cake just gets my mouth watering. The only one I don’t add this to is our Instant Pot coffee cake. Reason being is that the top of that one doesn’t brown so it ends up getting kinda’ weird.
Coffee Cake with Banana
This is super easy to throw together. I like to mash the bananas first in the bowl where I will add the other wet ingredients into. I do not like to use a mixer as I think it creams the fruit too much and I prefer to have some larger chunks here and there inside. I think it makes it overall more moist but just my opinion.
We used a bit lower temperature than many others at 350 degrees. This lower and slower will make the insides more moist if you ask me. I do have a printable recipe card at the bottom of this post for you. Of course we would miss you if you just grabbed that and went but you’re free to do just that.
Healthy Banana Coffee Cake
- If you’d like a version with lower fat and carbs, follow our healthy coffee cake recipe, and add 1 mashed nanner.
- First mix together your wet ingredients in a large bowl.
- It might be a but lumpy but that is ok! Add in baking soda and let sit for 30 seconds.
- Fold in your bit of instant coffee, if you do decide to use that.
- Mix in your dry ingredients slowly. You want the batter to be think but spreadable. Grease a 9×13 pan and add in the batter.
- Preheat oven to 325 degrees and bake for 20 minutes, remove from oven, and then add crumble on top. To make the crumble mash the ingredients together to create a crumbly mixture.
- Sprinkle on top of the cake.
- Then bake coffee cake banana bread for another 20 minutes or until toothpick inserted into the center comes out mostly clean with crumbs attached.
A bit lower heat will keep this nice and moist, you don’t want to dry it out y’all. We used this with our banana pudding cake and have never gone back. That is why I say it’s done when there are moist crumbs attached, not dry. Set on a cooling rack when done immediately so the pan can cool off and not continue to heat the bread and dry it out.
Banana bread in 9×13 pan
Most of the time when you make this baked good you spoon it into a 9×5 loaf pan. That is the case with our Bisquick banana bread or “traditional” homemade style. Doubling that isn’t quite right for the larger 9×13 size but you could make it work. This is designed to cook in that size. I like using a porcelain dish so it looks nice right from the get go.
A nice size to bring to a party for sure. The dish I have came with a plastic lid too so once it cools I can pop that on and tote it with me there. Great way to store leftovers too so you don’t have to dirty more than one dish to do so. If you only have a few slices left though I would move it into something smaller. air is the enemy as far as drying it out.
How to Reheat Leftover Banana Bread
You’re going to want to save it in an airtight container or baggie so maintain as much moisture as you can. Adding a bit of something to the top will help when you’re ready to enjoy it again too though. A pat of butter works great, a drizzle of honey or even maple syrup can work for this. Then heat in the microwave for 45 seconds per slice.
What’s the difference between coffee cake and streusel
The only real change is the topping on top. Like if you made “regular” muffins they would be your cake choice. If you add the next layer on the top though before you bake them they transition into other like our pumpkin streusel recipe. They are both great but with very different textures and the additional layer adds sweetness too.
Banana Coffee Cake Recipe
I will say that not all coffee cakes have caffeine in them, a lot don’t. That is an optional element you can choose to include, or not. If you do then you’d need to use already grown instant style out of the jar. You could try it both ways or do half and half in the same dish. If you do this just put a toothpick in the center so you know which half is which.
Use two bowls, cut the batter in half and add the crystals into one of them. Cut those in half too so you can see which you like the best for your next batches thereafter. If you just want it super moist and soft like our banana upside down cake just omit the topping all together.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Banana Coffee Cake
- 1 9×13 pan
- 2 eggs
- 1 c butter softened
- 1 c sugar
- 1 c brown sugar
- 2 ripe bananas
- 2 1/4 c all purpose flour
- 1 tsp instant coffee optional
- 1 tsp cinnamon
- 1.5 tsp baking soda
- 3/4 c sour cream or Greek yogurt
- muffin crumble topping
- 1/2 c butter cold, cubed
- 1/2 c brown sugar
- 1/2 c sugar
- 1/4 c instant oats optional
- 1/4 c nuts crushed, optional
- Mix wet ingredients together. It might be a but lumpy but that is ok! Add in baking soda and let sit for 30 seconds. Mix in instant coffee, if you're adding that.
- Mix in dry ingredients. You want the batter to be think but spreadable. Grease a 9×13 pan and add in the batter.
- Bake at 325 F in preheated oven for 20 minutes, remove from oven, and then add crumble on top. To make the crumble mash the ingredients together to create a crumbly mixture. Sprinkle on top of the cake.
- Bake for another 20 minutes (or so depending on your altitude) or until toothpick comes out mostly clean with crumbs attached.