Moist Banana Coffee Cake Recipe with Cinnamon Crumble (Super Easy!)

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If you’ve been searching for the ultimate way to transform overripe bananas into something spectacular, this moist banana coffee cake is about to become your new favorite recipe. Combining the beloved flavors of homemade banana bread with the irresistible crumbly topping of a classic coffee cake, this super moist banana cake delivers on every level.

This banana cake recipe is perfect for breakfast, brunch gatherings, or even as an afternoon treat with your favorite cup of coffee. The best part? It’s incredibly easy to make, requiring just one mixing bowl, basic pantry ingredients, and those brown-spotted bananas you’ve been meaning to use.

Table of Contents

Why This is the Best Banana Coffee Cake Recipe

What sets this banana coffee cake apart from other ripe banana recipes is its perfect balance of moisture, flavor, and texture. The cake itself is incredibly tender thanks to the combination of mashed ripe bananas and sour cream. The middle features a surprise cinnamon sugar layer that creates a beautiful swirl when you cut into it. And the crowning glory? A thick, buttery cinnamon crumble topping that stays perfectly crisp even as the cake stays moist underneath.

Unlike traditional banana bread that can sometimes turn out dense or dry, this recipe guarantees a super moist banana bread-style cake every single time. The secret lies in using truly overripe bananas the ones with plenty of brown spots which provide natural sweetness and moisture.

Essential Equipment

Before you begin, gather these tools to make the process smooth and easy:

Equipment	Why You Need It
8×8 Baking Pan	Perfect size for this recipe
Mixing Bowls	For preparing cake, crumble, and cinnamon sugar
Kitchen Utensils	Rubber spatula and whisks
Measuring Cups and Spoons	For accurate measurements
Oven	Preheated to 325°F

Ingredients Breakdown

For the Banana Cake

Ingredient	Amount	Notes
All-purpose flour	1 1/2 cups (195g)	Provides structure
Baking soda	3/4 teaspoon	Helps the cake rise
Salt	1/2 teaspoon	Enhances flavors
Unsalted butter, melted	6 tablespoons	Adds richness
Granulated sugar	1/2 cup (100g)	Sweetness
Light brown sugar, packed	1/2 cup (100g)	Moisture and caramel notes
Sour cream, room temp	1/3 cup (80g)	Creates tenderness
Large egg, room temp	1	Binds ingredients
Vanilla extract	2 teaspoons	Flavor enhancement
Mashed ripe bananas	3/4 cup (190g)	About 2 medium bananas

For the Cinnamon Sugar Layer

Ingredient	Amount
Light brown sugar	3 tablespoons
Cinnamon	1 1/2 teaspoons

For the Crumble Topping

Ingredient	Amount	Notes
All-purpose flour	1 cup + 2 tablespoons (150g)	Creates texture
Cinnamon	1 teaspoon	Warmth and spice
Granulated sugar	1/3 cup (65g)	Sweetness
Light brown sugar, packed	1/3 cup (65g)	Caramel flavor
Unsalted butter, melted	1/2 cup (110g)	Binds the crumble

For the Icing

Ingredient	Amount
Powdered sugar	1/2 cup
Milk	1 tablespoon

Step-by-Step Instructions

Preparation

Preheat your oven to 325°F. Grease and line an 8×8 baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later.

Making the Crumble

Start by making the crumble topping first so it has time to chill. In a medium mixing bowl, combine the flour, cinnamon, and both sugars. Mix in the melted butter using a spatula until the mixture resembles wet sand. Place the bowl in the refrigerator to chill while you prepare the rest of the cake. This chilling step is crucial for achieving that perfect crumbly texture on top.

Preparing the Cake Batter

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set this aside. In a large mixing bowl, whisk together both sugars and the melted butter until well combined. The mixture should look slightly grainy but smooth.

Once the butter and sugars are combined, whisk in the sour cream, egg, vanilla extract, and mashed bananas. Make sure your bananas are well mashed no large chunks should remain. The mixture will look slightly curdled at this point, which is completely normal.

Gently fold in the dry ingredients using a rubber spatula, mixing just until no flour streaks remain. Be careful not to overmix, as this can result in a dense cake.

Assembling the Cake

Spread half of the batter into your prepared baking pan, using a spatula to spread it evenly. In a small bowl, combine the cinnamon sugar mixture (3 tablespoons light brown sugar and 1 1/2 teaspoons cinnamon). Sprinkle this in an even layer over the batter in the pan.

Cover the cinnamon sugar layer with the remaining batter, spreading it gently and evenly to cover. Remove the crumble from the refrigerator it should now be cold and firm, making it easy to break apart. Crumble it evenly over the top of the batter, covering the entire surface.

Baking

Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. The top should be golden brown and the crumble should look set.

Cooling and Icing

Allow the cake to cool in the pan for about 30-40 minutes. While it cools, prepare the icing by whisking together the powdered sugar and milk in a small bowl. The consistency should be thick but pourable similar to glue. If it’s too thick, add milk 1/2 tablespoon at a time until it reaches the right consistency.

Drizzle the icing over the slightly warm cake in a zigzag pattern. The warmth of the cake will help the icing settle into a beautiful glaze.

Pro Tips for Success

Use truly overripe bananas for the best flavor and moisture. The peels should be heavily spotted with brown or even completely black. These bananas are sweeter and easier to mash, creating a more flavorful banana cake recipe.

Bring your egg and sour cream to room temperature before mixing. This helps create a smoother batter and ensures even baking. Simply leave them on the counter for 30 minutes before starting.

Don’t skip chilling the crumble topping. This step ensures the crumble stays intact and doesn’t melt into the cake during baking, giving you that signature coffee cake texture.

Measure your flour correctly by spooning it into measuring cups and leveling it off with a knife. Scooping directly from the bag can pack too much flour, resulting in a dry cake.

Storage and Serving Suggestions

This moist banana coffee cake stays fresh for up to 3 days when stored in an airtight container at room temperature. You can also refrigerate it for up to 5 days, though the crumble topping may soften slightly.

For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave for 20-30 seconds.

Serve this cake slightly warm with a hot cup of coffee or tea for the ultimate breakfast or brunch experience. It’s also delicious topped with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Variations to Try

For a chocolate twist, add 1/2 cup of chocolate chips to the batter before baking. You can also mix them into the cinnamon sugar layer for pockets of melted chocolate throughout.

Try adding 1/2 cup of chopped walnuts or pecans to the crumble topping for extra crunch and nutty flavor. Toast the nuts first for even more depth.

Swap the vanilla icing for homemade salted caramel sauce for an even more decadent treat. The combination of banana and caramel is absolutely divine.

For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. The cake will be slightly denser but still delicious and moist.

Why Overripe Bananas Work Best

When bananas ripen, their starches convert to natural sugars, making them sweeter and easier to incorporate into baked goods. This is why banana recipes overripe versions are always recommended. The brown spots indicate maximum sweetness and the best flavor for your super moist banana bread-style cake.

Overripe bananas also mash more easily, creating a smoother batter without lumps. Their softer texture means they blend seamlessly with other wet ingredients, ensuring every bite of your homemade banana bread-inspired cake is perfectly moist.

Frequently Asked Questions

Can I make this banana coffee cake ahead of time?

Yes! This cake actually tastes even better the next day as the flavors meld together. Prepare it completely, let it cool, and store it covered at room temperature. Add the icing just before serving for the best presentation.

Can I use frozen bananas?

Absolutely! Thaw frozen bananas completely and drain any excess liquid before mashing. Frozen bananas work perfectly in this recipe and are a great way to save overripe bananas for future baking.

Why is my cake dry?

The most common reasons are overbaking or using under-ripe bananas. Make sure to check your cake at 40 minutes and remove it as soon as a toothpick comes out with just a few moist crumbs. Also ensure your bananas are very ripe with plenty of brown spots.

Can I double this recipe?

Yes! Double all ingredients and use a 9×13 inch baking pan. The baking time will increase to 50-60 minutes, so check for doneness with a toothpick.

What can I substitute for sour cream?

Greek yogurt works wonderfully as a 1:1 substitute for sour cream in this recipe. Both provide the tanginess and moisture needed for a super moist banana cake.

Can I add nuts to this recipe?

Definitely! Fold 1/2 cup of chopped walnuts or pecans into the batter, or mix them into the crumble topping for added texture and flavor.

This moist banana coffee cake is the perfect solution for using up those ripe bananas while creating something truly special. Whether you’re a fan of banana bread or classic coffee cake, this recipe combines the best of both worlds into one irresistible treat.

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