Hello, Sunshine in a Pan!

Remember those cozy mornings with the smell of something absolutely delicious baking? The kind that wrapped you in a warm hug and made even the grumpiest wake-up feel a little brighter? That’s exactly the feeling this Banana Bread Coffee Cake brings! It’s the perfect mashup of everyone’s favorite comfort foods: the sweet, moist goodness of banana bread and the irresistible crunch of a classic coffee cake. And guess what? It’s shockingly simple to whip up, making it your new go-to for brunches, bake sales, or just because you deserve a treat!

Why You’ll Love This Banana Bread Coffee Cake

So Fast! You can have this beauty in the oven in under 20 minutes.
Super Easy! Seriously, if you can mash a banana, you can make this cake.
Perfectly Giftable! Wrap it up and share the love – it’s a guaranteed crowd-pleaser.
Guaranteed Crowd-Pleaser! From picky eaters to seasoned dessert lovers, everyone adores this cake.

Gather Your Baking Goodies

Let’s get our ingredients ready! Having everything measured out before you start makes the whole process a breeze. Trust me on this one – it’s a game-changer.

For the Crumb Filling and Topping (Oh, That Crumbly Magic!)

¾ cup cold butter, cut into cubes (cold butter is key for that lovely crumbly texture!)
1 cup brown sugar (packed, for that caramel-y depth)
1 cup flour (all-purpose is perfect here)
2 teaspoons cinnamon (don’t be shy, cinnamon makes everything better!)
1 ½ cups chopped walnuts (or pecans, if you’re feeling fancy!)

For the Glorious Banana Cake

2 cups flour (all-purpose again)
2 teaspoons baking powder (our lift-off agent!)
1 teaspoon salt (just to balance all that sweetness)
3 ripe bananas, mashed well (the riper, the sweeter and more flavorful!)
½ cup butter, softened to room temperature (softened butter creams beautifully)
1 ½ cups sugar (granulated is great)
2 large eggs, at room temperature (room temp eggs mix in more easily)
1 teaspoon vanilla extract (the classic cozy flavor enhancer)
¾ cup milk (any kind will do)
¼ cup sour cream (this is our secret for extra moisture and tenderness!)

Let’s Bake Some Happiness!

Alright, apron on? Let’s do this!

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents any sticking and makes for a clean release.
Whip Up That Crumb Topping: In a medium bowl, combine the cold butter, brown sugar, flour, and cinnamon. Use a pastry blender, your fingertips, or even a fork to cut the butter into the dry ingredients until it resembles coarse crumbs. Now, stir in those chopped walnuts. Set this delightful mixture aside.
Dry Ingredients for the Cake: In another bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy. This step is crucial for a tender cake!
Add the Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the mashed bananas. Your batter will look a bit chunky at this stage, and that’s perfectly normal.
Alternate Dry and Wet: Now, we’ll add the dry ingredients and the milk mixture alternately to the butter mixture. Start by adding about a third of the dry ingredients and mix until just combined. Then, add half of the milk and mix. Repeat with another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients.
The Secret Ingredient: Gently fold in the sour cream until just incorporated. Don’t overmix at this stage!
Assemble Your Masterpiece: Pour about half of the cake batter into your prepared baking pan and spread it evenly. Sprinkle about half of your crumb topping over this layer.
Layer Up! Dollop the remaining cake batter over the crumb layer and spread it as best you can. It doesn’t have to be perfect! Finally, sprinkle the rest of that irresistible crumb topping evenly over the top.
Bake to Golden Perfection: Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the cake should feel set.
Cool and Enjoy: Let the cake cool in the pan for at least 15-20 minutes before slicing and serving. I find it’s extra delicious when it’s still a little warm!

Spice it Up: Substitutions & Additions

Feeling creative? Here are some ways to make this cake uniquely yours!

Nutty Alternatives: If walnuts aren’t your jam, try pecans, almonds, or even skip the nuts altogether.
Chocolatey Dreams: Add ½ cup of mini chocolate chips to the cake batter for a delightful chocolatey twist.
Spice Swap: For an extra cozy flavor, add a pinch of nutmeg or allspice to the crumb topping.
Maple Magic: If you have leftover maple syrup, you could try a drizzle on top before serving for an extra layer of sweetness.

My Secrets for Baking Bliss (Tips for Success)

Here are a few little tricks I’ve learned over the years that help make this banana bread coffee cake absolutely perfect every time:

Ripe Bananas Are Key: Don’t even think about using green or barely yellow bananas. The spottier, the better! They provide the most moisture and banana flavor.
Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tough cake.
Room Temperature is Your Friend: Make sure your butter and eggs are at room temperature. They emulsify better, creating a smoother, more uniform batter and a lighter cake.
Prep Ahead Power: You can easily make the crumb topping a day in advance and store it in the refrigerator.

How to Store Your Delicious Creation

This cake is best enjoyed fresh, but if you happen to have any leftovers (which is unlikely!), here’s how to store it:

Room Temperature: Store completely cooled cake in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Refrigerator: For longer storage, you can refrigerate it for up to a week. Let it come to room temperature before serving for the best texture and flavor.
Freezing: This cake freezes beautifully! Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Got a question? I’ve got an answer!

Q: How do I know when my bananas are ripe enough for baking?

A: Look for bananas with lots of brown spots, or even entirely brown peels! They’ll be soft, fragrant, and release a lot of natural sweetness and moisture, perfect for baking.

Q: Can I make this coffee cake gluten-free?

A: While I haven’t personally tested it, you could try using a good quality gluten-free all-purpose flour blend in place of the regular flour. You might need to adjust the liquid slightly, but it’s definitely worth a shot!

Q: My crumb topping looks a little dry. Is that okay?

A: Absolutely! As long as the butter is cut into small pieces and you’re getting coarse crumbs, it’s perfect. It will bake up beautifully and create that wonderful crunchy texture.

Q: Can I make this in a different pan size?

A: You can, but you’ll need to adjust the baking time. For example, in an 8×8 inch pan, it will likely take longer to bake. In a muffin tin, they’ll bake much faster, so keep a close eye on them!

Banana Bread Coffee Cake

A moist, crumbly, and absolutely irresistible coffee cake that combines the best of banana bread and classic coffee cake.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Servings 12 slices

Equipment

9x13 inch baking pan Greased and floured
Medium bowl For crumb topping
another bowl For dry ingredients
Large bowl For cake batter
Electric mixer
pastry blender or fingertips, or fork for crumb topping
Wooden skewer or toothpick for testing doneness

Ingredients

Crumb Filling and Topping

0.75 cup butter cold, cut into cubes
1 cup brown sugar packed
1 cup flour all-purpose
2 teaspoons cinnamon
1.5 cups walnuts chopped (or pecans)

Banana Cake

2 cups flour all-purpose
2 teaspoons baking powder
1 teaspoon salt
3 ripe bananas mashed well
0.5 cup butter softened to room temperature
1.5 cups sugar granulated
2 large eggs at room temperature
1 teaspoon vanilla extract
0.75 cup milk any kind
0.25 cup sour cream

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, combine the cold butter, brown sugar, flour, and cinnamon. Use a pastry blender, fingertips, or fork to cut the butter into the dry ingredients until it resembles coarse crumbs. Stir in the chopped walnuts. Set aside.
0.75 cup butter
In another bowl, whisk together the flour, baking powder, and salt.
0.75 cup butter
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy.
0.75 cup butter
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas.
0.75 cup butter
Add the dry ingredients and milk alternately to the butter mixture. Start with about a third of the dry ingredients and mix until just combined. Add half of the milk and mix. Repeat with another third of the dry ingredients, the remaining milk, and finally the last of the dry ingredients.
0.75 cup butter
Gently fold in the sour cream until just incorporated. Do not overmix.
0.75 cup butter
Pour about half of the cake batter into the prepared baking pan and spread evenly. Sprinkle about half of the crumb topping over this layer.
0.75 cup butter
Dollop the remaining cake batter over the crumb layer and spread it as best you can. Sprinkle the rest of the crumb topping evenly over the top.
0.75 cup butter
Bake for 35-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and the cake should feel set.
Let the cake cool in the pan for at least 15-20 minutes before slicing and serving.

Notes

Ripe bananas are key for moisture and flavor. Avoid overmixing the batter once the flour is added. Room temperature ingredients (butter and eggs) help create a smoother batter. The crumb topping can be made a day in advance and stored in the refrigerator.