This easy banana coffee cake recipe makes one moist 9 x 13-inch cake with about 12 servings in roughly 1 hour and 10 minutes. Made with very ripe bananas, sour cream, butter, and a cinnamon-brown-sugar crumb topping, it is a simple homemade dessert for breakfast, brunch, or an afternoon coffee break.
Every square has a tender, banana-rich center and a buttery topping that gives way to crisp little crumbs. The cake does not contain coffee; like most American coffee cakes, it is designed to be served alongside a warm cup of coffee, tea, or milk.
Jump to RecipeWhy You’ll Love This Recipe
This banana coffee cake is the kind of dessert that makes an ordinary morning feel special without requiring complicated pastry techniques. The batter comes together in one main mixing bowl, and the crumb topping needs only a quick stir and a little butter-cutting.
Very ripe bananas provide natural sweetness, deep banana flavor, and plenty of moisture. Sour cream keeps the crumb soft and tender, while the cinnamon topping adds a lightly crunchy contrast to every bite.
The 9 x 13-inch pan makes this recipe especially useful when you are feeding a family or bringing dessert to a gathering. Cut it into about 12 pieces for generous portions, or make smaller squares when serving it as part of a brunch spread.
If you enjoy the combination of tender cake and cinnamon crumbs, you may also like these coffee cake muffins for individually portioned treats.
Ingredients You’ll Need
The cake begins with 1/2 cup, or 113 grams, of softened unsalted butter and 3/4 to 1 cup of granulated sugar. Use the lower amount for a gently sweet cake that lets the banana flavor lead, or the full cup when your bananas are less sweet than usual.
- Bananas: Measure 1 cup of mashed very ripe banana, which is usually 2 to 3 medium bananas. Choose fruit with heavy brown speckles or an overripe, soft texture.
- Eggs and vanilla: Two large eggs provide structure, and 1 teaspoon of vanilla adds warmth.
- Dry ingredients: You will need 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
- Sour cream: A 1/2 cup adds moisture and a tender texture. Plain Greek yogurt may be used in the same amount.
- Crumb topping: Combine 1/2 cup flour, 1/2 cup packed light brown sugar, 1 teaspoon cinnamon, and 1/4 cup cold unsalted butter.
Measure the mashed bananas after peeling and mashing them. If you are preparing the ingredients in advance, keep the butter for the topping cold and the butter for the batter softened at room temperature.
For another banana-centered dessert idea, compare this recipe with our banana cake with cream cheese frosting, which offers a richer frosted finish.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9 x 13-inch baking pan or line it with parchment. If using parchment, leave a little overhang on two sides so the cooled cake can be lifted out more easily.
Step 2: Make the crumb topping before mixing the cake. Stir together the flour, packed brown sugar, and cinnamon, then cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse, uneven crumbs.
Step 3: Place the softened butter and granulated sugar in a large bowl and beat until light and fluffy. This usually takes a few minutes and helps create a lighter texture in the finished cake.
Step 4: Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the vanilla and mashed bananas until the mixture looks evenly combined.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add the dry ingredients to the banana mixture alternately with the sour cream, mixing only until no visible streaks of flour remain.
Step 6: Spread the batter evenly into the prepared pan, using a spatula to reach the corners. Scatter the crumb topping over the entire surface, keeping the crumbs varied in size for a pleasant mixture of crisp and tender bites.
Step 7: Bake for 35 to 45 minutes, beginning to check near the lower end of the range. The center should be set, and a toothpick inserted into the cake should come out with a few moist crumbs rather than wet batter.
Step 8: Let the cake cool in the pan for at least 15 minutes before slicing. Serve it warm or at room temperature, taking care not to cut it too soon because the crumb continues to settle as it cools.
Pro Tips for the Best Banana Coffee Cake
Banana ripeness makes a noticeable difference. Firm yellow bananas can work in a pinch, but heavily speckled or overripe fruit gives this cake a sweeter taste, softer texture, and stronger banana aroma.
Do not overmix after adding the flour. Stir just until the flour disappears, since extended mixing develops gluten and may leave the cake dense or chewy instead of soft and tender.
The topping is easiest to make when the butter is genuinely cold. If the crumbs begin to look greasy or clump into a paste, place the bowl in the refrigerator briefly before sprinkling the mixture over the batter.
For especially defined crumb pieces, chill the assembled, unbaked cake for 10 to 15 minutes before placing it in the oven. This step is optional, but it helps the cold butter hold its shape longer as the topping bakes.
Begin checking the cake near 35 minutes because ovens and pans can vary. Overbaking is the most common reason a banana cake loses its moist texture, so remove it as soon as the center is set and the toothpick shows a few moist crumbs.
If you are planning a larger dessert table, our chocolate layer cake is a good companion for guests who prefer a deeper cocoa flavor.
Serving Ideas for Cozy Mornings
Serve warm squares with coffee, black tea, chai, or a cold glass of milk. The cake is sweet enough to stand alone, but a spoonful of softly whipped cream or a little plain yogurt can make it feel more like a plated dessert.
For a pretty presentation, dust each portion very lightly with powdered sugar after cooling. This is optional and not part of the basic formula, since the cinnamon-brown-sugar topping already provides plenty of flavor and visual appeal.
At brunch, arrange the squares on a wooden board with fresh banana slices, berries, and small cups of butter. Keep the slices fairly thick so the tender cake does not crumble when guests pick them up.
Although this is a sweet bake, it can be part of a relaxed weekend spread with savory dishes. If you are feeding a crowd throughout the day, try pairing it with an easy ravioli pizza for a fun sweet-and-savory menu.
Storage and Reheating
Once completely cool, cover the cake tightly in its pan or transfer individual pieces to an airtight container. Store it at room temperature for a short serving window, or refrigerate it when you need to keep it longer and want the sour cream cake well chilled.
For the best texture, let refrigerated pieces sit at room temperature briefly before serving. You can also warm an individual square gently until just heated through, which softens the crumb and brings back the comforting aroma of banana and cinnamon.
Keep the topping protected from excess moisture so it retains as much of its texture as possible. If you are preparing the cake for the next day, bake it fully, cool it, and cover it once no warmth remains inside the pan.
When planning a dessert assortment, our almond cream cake offers a different nutty flavor while keeping the same welcoming, homemade feeling.
Common Questions
Can I use Greek yogurt instead of sour cream? Yes. Plain Greek yogurt is a common equal-amount substitute, so use 1/2 cup in place of the sour cream.
Can I add nuts? Some variations include 1/2 cup chopped pecans or walnuts in the crumb topping. Add them to the topping mixture before cutting in the cold butter.
Should I add a glaze? A powdered sugar glaze made with a small amount of milk or vanilla is possible, but it is not needed for this traditional version. The moist banana crumb and cinnamon topping are flavorful on their own.
Why is it called coffee cake if there is no coffee? In this style of baking, “coffee cake” describes a cake intended to be enjoyed with coffee or another morning drink. Coffee is not generally included in the batter.
Easy Banana Coffee Cake Recipe for Cozy Mornings
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan or line it with parchment.
- For the crumb topping, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until coarse crumbs form.
- Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas.
- Whisk the flour, baking soda, and salt in a separate bowl. Add the dry mixture to the banana mixture alternately with the sour cream, mixing only until combined.
- Spread the batter evenly in the prepared pan and scatter the crumb topping over the surface. Bake for 35-45 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
- Cool the cake in the pan for at least 15 minutes before slicing and serving.
Notes
Final Thoughts
This easy banana coffee cake is a dependable way to turn overripe bananas into a warm, generous dessert. With a soft sour-cream crumb, fragrant cinnamon, and a buttery brown-sugar topping, it brings bakery-style comfort to a straightforward home kitchen.
Remember the three details that matter most: use very ripe bananas, mix the batter only until combined, and start checking the cake near 35 minutes. Cool it for at least 15 minutes, then slice and serve while the topping is still fragrant and the center is pleasantly tender.
Whether it is shared at a weekend breakfast, packed for a casual gathering, or enjoyed with a quiet afternoon cup of coffee, this 9 x 13-inch cake is easy to make and generous enough for everyone to have a square.