This Banana Coffee Cake makes a delightful breakfast treat—perfectly sweet, easy to prepare, and ideal with a hot cup of coffee. A cinnamon-scented crumble adds warmth, and the sweet sugar layer in the center brings everything together.
Banana Coffee Cake Recipe
Coffee cake paired with coffee is one of my favorite morning indulgences. When the kids hand over overripe bananas for something other than banana bread, this is my go-to breakfast cake.
Making cake from scratch can seem intimidating if you’re new to baking, but this recipe is straightforward and forgiving—great for beginners. I used a stand mixer, though a hand mixer works just fine.
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Recipe Shopping List
Before you start, check this ingredient rundown to see if you need to make a quick grocery run. The full recipe card below includes exact measurements.
Although the list may look long, most items are common pantry staples.
- Butter
- White sugar
- Dark brown sugar
- Powdered sugar
- Maple syrup
- All-purpose flour
- Cinnamon
- Oats (old-fashioned, not quick-cooking)
- Baking powder
- Salt
- Ripe bananas
- Eggs
- Vanilla extract
- Milk
- Sour cream
- Heavy cream
More great BREAKFAST RECIPES here!
How To Make This Recipe
Here’s a concise overview of the process. Use the recipe card below for precise measurements and full step-by-step instructions while you bake.
- Preheat the oven to 350°F and prepare a 9×13-inch pan with nonstick spray. (If you prefer, this can be baked on a pellet grill—use the upper rack and watch for hot spots.)
- Make the crumb by combining the crumb ingredients in a mixer or mixing bowl and working them until they form coarse crumbs. Set aside.
- Combine dry cake ingredients—flour, baking powder, and salt—then set aside.
- Mix the wet cake base by mashing the bananas in the mixer until smooth, then add softened butter and sugar and beat until combined. Add eggs and vanilla and blend.
- Finish the batter by alternating in the dry mixture with milk and sour cream until just combined.
- Assemble by pouring half the batter into the prepared pan, sprinkling half the crumb over it, spreading the remaining batter on top, then adding oats to the remaining crumb and pressing it over the surface.
- Bake for about 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Glaze after the cake has rested for about 15 minutes. Pour the glaze over the warm cake; if you want a more visible glaze layer, wait until it cools completely before glazing.
- Serve warm and enjoy with a fresh cup of coffee.
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Serve This With
This cake pairs nicely with savory breakfast items, such as Traeger-style no-flip bacon (which can be cooked in the oven if you don’t have a pellet grill). A cup of coffee with homemade vanilla sweet cream makes it a perfect morning combo.
Try my Traeger Banana Bread too!
Recipe FAQ
Store the cake covered at room temperature for a day or two. If you need to keep it longer, refrigerate it to extend freshness.
Warm a slice 15–30 seconds in the microwave, or heat briefly in an air fryer or a preheated oven at about 220°F for 2–3 minutes.
This recipe hasn’t been tested extensively with substitutions. Baking can be sensitive to changes, so substitute with caution. If you try a swap that works, please share your results in the comments.
How about some Eggs in a Basket with this?
More Recipes
- What should I make with bananas?
- Homemade Vanilla Sweet Cream Coffee Creamer
- Traeger Banana Bread
- Blueberry Banana Bread
- Easy Banana Bread Muffins
Pin For Later
Banana Coffee Cake
12 servings
20 minutes
50 minutes
1 hour 10 minutes
Our Banana Coffee Cake is tender and flavorful, with a cinnamon-sugar swirl at the center and a light glaze that makes each slice irresistible. It’s a wonderful companion to your morning coffee.
Ingredients
Crumb:
- 1 cup cold butter, cubed
- 2 cups dark brown sugar
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 cup oats (NOT quick-cooking)
Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 overripe bananas
- ½ cup salted butter, softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup milk
- ½ cup sour cream
Glaze:
- 1 cup powdered sugar, sifted
- 1 tablespoon cream
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 350°F and spray a 9×13-inch pan with baking spray.
- Combine all crumb ingredients in a mixer or bowl and mix until the mixture is crumbly. Set aside.
- Whisk together the flour, baking powder, and salt for the cake and set aside.
- Place bananas in the mixer and process until smooth, about 1 minute. Add softened butter and sugar and mix 1–2 minutes. Add eggs and vanilla and combine.
- Add the dry flour mixture, milk, and sour cream and mix until just combined.
- Pour half the batter into the prepared pan, sprinkle with half the crumb mixture, then spread the remaining batter on top. Add 1 cup oats to the remaining crumb and spread it over the cake.
- Bake 50–60 minutes or until a toothpick comes out with moist crumbs.
- Let the cake cool 15 minutes, then drizzle with the glaze.
- Serve warm and enjoy.
Nutrition Information:
Yield: 12
Serving Size: 1
Amounts Per Serving (estimate):
Calories: 735
Total Fat: 27g
Saturated Fat: 16g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 100mg
Sodium: 424mg
Carbohydrates: 118g
Fiber: 3g
Sugar: 77g
Protein: 7g
Nutrition data provided here is only an estimate.
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