Banana Crumb Coffee Cake With Streusel Topping is a perfect treat that combines soft, moist banana cake with a sweet and crunchy crumb topping. The streusel adds a nice little bit of texture and sweetness that makes every bite extra special. It’s the ideal companion for your morning coffee or an afternoon snack.
I love making this cake when I have some ripe bananas that need using up – it feels like a cozy way to turn something simple into a yummy treat. The smell while it’s baking is fantastic, filling the kitchen with warm vanilla and cinnamon hints. I usually like to use brown sugar in the crumb topping because it gives that deep, rich flavor that makes it hard to stop eating.
My favorite way to enjoy this coffee cake is warm, maybe with a little butter melting on the top or even a smear of cream cheese for a touch of tanginess. It’s one of those cakes that everyone seems to love, whether as a breakfast pick-me-up or a sweet finish to the day. I always find it’s best shared with family or friends, with plenty of smiles and maybe a second slice for good measure.
Key Ingredients & Substitutions
Ripe Bananas: These add natural sweetness and moisture. If you don’t have bananas, you could try unsweetened applesauce, but the flavor and texture will be different.
Butter: It makes the cake tender and rich. You can substitute with margarine or coconut oil, but the taste will change slightly.
Sour Cream or Yogurt: This keeps the cake moist and adds a subtle tang. If you want dairy-free, try coconut yogurt or a plant-based sour cream alternative.
Brown Sugar in Streusel: It adds a deeper, caramel-like flavor and helps create a nice crumble. You can use white sugar, but the flavor will be less rich.
How Do I Make the Streusel Topping Perfectly Crumbly?
The streusel needs cold butter and just enough mixing to hold crumbs together without melting the butter.
- Use cold, cubed butter straight from the fridge.
- Mix butter with dry ingredients using your fingers or a pastry cutter.
- Stop when crumbs are pea-sized and the mixture holds together if squeezed.
- Sprinkle evenly on top to cover the batter but don’t press it in.
Keep the butter cold to avoid melting during mixing and to bake up into that crunchy, crumbly texture you want!
Equipment You’ll Need
- 9×9-inch square baking pan – I prefer it because it’s just the right size for this cake and helps it bake evenly.
- Mixing bowls – one large for the batter, one medium for the streusel topping, making prep easy.
- Whisk or hand mixer – for beating the butter and sugar together smoothly.
- Rubber spatula – helps fold ingredients gently without deflating the batter.
- Pastry cutter or your fingers – for blending cold butter into the streusel ingredients until crumbly.
- Toothpick or cake tester – to check when the cake is baked perfectly.
Flavor Variations & Add-Ins
- Chocolate Chips – sprinkle some into the batter or on top of the streusel for extra sweet bites.
- Walnuts or Pecans – add chopped nuts to the batter or streusel for crunch and nuttiness.
- Blueberries or Raspberries – fold fresh or frozen berries into the batter for a fruity twist.
- Spices – mix a pinch of nutmeg or ground ginger into the batter or streusel for added warmth and depth.
Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup sour cream or plain yogurt
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) cold unsalted butter, cubed
Optional Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed:
This coffee cake takes about 15 minutes to prepare and 40-45 minutes to bake. Allow an extra 15 minutes to cool before serving, plus a few minutes for the optional drizzle.
Step-by-Step Instructions:
1. Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper to keep your cake from sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This keeps the dry ingredients evenly combined and ready to mix in later.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This usually takes about 3-4 minutes and helps make your cake tender.
4. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each one. Then stir in the vanilla extract for flavor.
5. Mix in Bananas and Sour Cream
Fold in the mashed bananas and sour cream until smoothly combined. These ingredients add moisture and a lovely banana flavor.
6. Combine Wet and Dry Ingredients
Gradually fold the dry mixture into the banana batter just until combined. Be gentle to keep the batter light and avoid overmixing.
7. Pour Batter into Pan
Pour the cake batter into your prepared pan and smooth out the top evenly with a spatula.
8. Make the Streusel Topping
In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Then add the cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture becomes crumbly with pea-sized butter bits.
9. Add the Streusel Over the Batter
Sprinkle the streusel topping evenly over the batter in the pan. Don’t press it down — letting it stay crumbly is what makes it nice and crunchy.
10. Bake the Cake
Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
11. Cool and Drizzle
Allow the cake to cool in the pan for about 15 minutes. If you want, whisk together powdered sugar, milk or cream, and vanilla for a quick drizzle. Drizzle this over the warm cake for some extra sweetness.
12. Serve and Enjoy
Cut the cake into squares and serve warm or at room temperature. It’s perfect alongside your favorite cup of coffee or tea!
Can I Use Frozen Bananas for This Coffee Cake?
Yes! Just make sure to fully thaw and drain any excess liquid from the bananas before mashing. This helps keep the batter from becoming too wet and ensures the right texture.
How Should I Store Leftovers?
Store the coffee cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven for a warm treat.
Can I Make This Cake Gluten-Free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend that contains xanthan gum. The texture might be slightly different but still delicious.
Can I Add Nuts or Chocolate Chips?
Definitely! Fold in chopped walnuts, pecans, or chocolate chips into the batter before baking for added texture and flavor. Just be careful not to overload the batter to keep it from getting dense.
