Every single time I go to the grocery store I pick up a bunch of bananas, and every single time they get brown spots before I get to eat them. See when it comes to actually eating bananas whole I like them just ripe and even a little green. No overly sweet brown bananas for me thank you! I’m happy to throw the slightly speckled ones into a smoothie or even into cereal, but more often than not they are brown before I remember I have them.
That is why, my friends, you can find tons of banana recipes here on the blog. I sure do love baking with bananas. The riper the better when it comes to baking, and having a collection of banana recipes is a great way to use them up. This week’s ripe bananas ended up in this Banana Coffee Cake which was just to die for.
The cake itself is moist and fluffy, full of banana flavor, with a gooey cinnamon swirl and lots of crumbly streusel topping. Warm out of the oven it almost melts in your mouth, the perfect pairing with a hot cup of coffee. I love cakes like this because they are easy to make and pretty impressive to add to a brunch spread or even just to snack on.
If my buying-banana problem yields delicious treats like this- I think it’s the best problem ever right?
Ingredients needed for Banana Crumb Cake Recipe:
- Butter at room temperature
- White sugar
- Vanilla extract
- Buttermilk (yogurt or sour cream would also work.)
- Overripe bananas
- All purpose flour
- Baking soda
- Baking powder
- Brown Sugar
- Cocoa Powder (just a touch for color!)
Supplies needed for Banana Coffee Cake:
- Large bowl
- Medium Bowl
- 9×12 baking pan
- Electric mixer
- Cooling rack
How to make this Banana Coffee Cake Recipe:
Make the filling by stirring together the brown sugar, cinnamon and cocoa powder in a small mixing bowl and set aside.
For the crumble topping stir the flour, sugar and cinnamon together in a separate bowl. Stir in the melted butter until large crumbs form. Set aside.
In a medium sized bowl, stir together the dry ingredients for the cake and set aside.
In a large mixing bowl cream together the butter and sugar. Add the eggs and vanilla mixing until smooth. Add the flour mixture to the wet ingredients and mix until just combined. Add the buttermilk, mixing until almost fully incorporated and then fold in the mashed bananas.
In a prepared pan pour in about half of the cake batter and sprinkle the filling mixture on top in an even layer. Gently spread the rest of the banana cake batter on top. Use a butter knife to gently swirl the filling into the batter, and then sprinkle the crumb topping on top of the cake batter.
Heat oven to 350F and bake for 45-55 minutes and cool on a wire rack. Store leftover Banana Coffee Cake in an airtight container for 3 days.
Why is there cocoa powder in this Banana Bread Coffee Cake?
The cocoa powder doesn’t add chocolate flavor, but instead gives the filling a super dark color which is creates beautiful contrast in the cake. You can skip it if you don’t have any on hand!
Also- if you love the banana/chocolate combo, skip the cinnamon filling and stir in 2/3 cup of mini chocolate chips to your batter. You can add the crumble topping as listed in the recipe.
What are the best bananas to use for this recipe?
You want them brown or speckled. The more ripe the sweeter and more moist your baked goods will be.
Want to turn these into Coffee Cake Banana Muffins?
This recipe will make a lot of muffins, I’d estimate at least 3-4 dozen, so consider cutting it in half. But if you do then yes- you can make these into delicious muffins. Spoon a little batter into each muffin liner and then sprinkle in some filling, top with more batter and then crumb topping. Each muffin well should be 3/4 of the way full before baking. You’ll want to cut the baking time to about 20 minutes.
Need more recipes for ripe bananas? I gotchu:
Other favorite breakfast treats:
For the cake:
- 3/4 cup butter
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, room temperature
- 1 cup mashed bananas
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
For the Filling
- 1 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 1 teaspoon unsweetened cocoa powder
For the Crumb Topping:
- 2 cups of flour
- 2/3 cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter, melted
- In a small bowl, stir together the filling ingredients and set aside.
For the crumb topping:
- Stir the flour, sugar and cinnamon together in a medium-sized bowl. Stir in the melted butter until large crumbs form.
For the cake:
- Preheat the oven to 350F. Butter and flour a 9x13 pan and set aside.
- Cream together the butter and sugar. Add the eggs and vanilla and beat on high until smooth.
- In another bowl, whisk the flour, salt, baking soda and powder.
- On low speed, mix the dry ingredients into the butter mixture until just combined. Add the buttermilk and bananas.
- Spread half the batter into the pan. Sprinkle the filling evenly over the batter, and then spread the rest of the batter on top.
- Use a butter knife to gently swirl the filling into the batter. Sprinkle the crumb mixture over the top.
- Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
Base cake recipe adapted from: AllRecipes
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g