Cinnamon Streusel Banana Coffee Cake is the most delicious way to use up those over ripe bananas you have laying around.
Well I tend to buy too many bananas quite often. I’m a little picky about how ripe my bananas are. They really only have a 2 day perfect ripeness window for me. Outside of that they are under ripe and not sweet enough or over ripe and become too soft. And for some reason I prefer eating bananas sliced rather than just biting it. It’s a texture thing. Anyone else like that?
I also sometimes end up with too many ripe bananas because one day Carly will love them so I get a bunch at the store and then the next day she won’t take a single bite! Oh to remember the days when she was just 12 months and would eat everything I put in front of her. I should have known it wouldn’t last forever.
K so let’s talk about this little cake of awesomeness. This coffee cake is perfectly moist and is loaded with streusel. We’re talkin’ streusel on top AND a layer of it in the middle! PLUS there is more sweetness added with the glaze drizzled all over. And for a good crunch I sprinkled the top layer of streusel with walnuts. Pecans work too but walnuts and bananas are pretty much the perfect pair.
This is the bomb served warmed but it’s also great cooled. Serve it topped with the icing and a few slices of bananas and call it good, amazing, fantastic… seconds please!!!
If you’re looking for a good banana bread try this one! But seriously, you’ve got to try this coffee cake.
Banana Coffee Cake
Ingredients
- 1 1/3 cup flour
- 1/3 cup sugar
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspon salt
- 1-2 bananas, 1/2 cup
- 1/2 cup sour cream
- 1/3 cup canola oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup walnuts, chopped
For the streusel:
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 1/4 cup melted butter
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy cream, half-and-half, or milk
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 8x8 inch pan.
- In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a small mixing bowl, mix flour, brown sugar and cinnamon. Add the melted butter and mix until crumbled.
- In a medium bowl, mash the banana and mix in the sour cream, oil, egg, and vanilla. Add to the flour mixture and stir until combined.
- Spread half the batter evenly into the prepared pan. Sprinkle with 1/3 of the streusel. Pour the remaining batter evenly over the struesel. Top with remaining struesel and walnuts.
- Bake for 30-35 minutes until toothpick comes out clean.
Recipe Source: Garnish & Glaze original recipe
Can I double recipe for a 9×13 or Bundt cake?
Yes! If cooking a 9×13 you’ll probably need to cook it for a few minutes longer. A bundt cake will likely take 45-50 minutes.
I’m tired of banana bread so this sounded perfect! It turned out delicious! I changed the glaze to a cream cheese frosting to drizzle on top. Definitely a keeper recipe!
Good morning
Reading the recipe and ready to get it going and I read the nutritional information and it says. Sodium is137% Tell me there’s something wrong!
I’ve made SO many banana bread and muffins for my husband, but the first time I made this, he walked in just as I took it out of the oven, and he couldn’t help eating a bite, then another, and then another PIECE right then!!
He adored it, and I’m so happy I saved your recipe for him =) Absolutely amazing! This time, I made them into minimuffins and used the crumbs just on top. They look adorable! Thank you so much for this awesome recipe =)
What a fun idea to make it into muffins! I’ll have to try that. So happy you guys are enjoying the recipe! 🙂
I’m making this into muffins. I used 1c and 3 tbsp flour. I can’t wait for them to come out of the oven
Oh, good idea Kristina! Enjoy! 🙂
I love the strusel topping idea. I wonder if I could make this recipe into mini loaves
I’m sure you could make it into mini loaves. The cook time will probably go down though so check for doneness earlier.
I just wanted to let you know that I made this with my kids tonight and it was a huge hit! Completely delicious and will be going into a regular rotation for those brown bananas! Thank you so much for sharing! I did change a few things since I was short a couple of ingredients. I substituted Okios coconut greek yogurt for the sour cream, coconut oil for the canola, and vanilla coconut milk for the cream in the glaze…and I omitted nuts because I didn’t have any. Came out beautiful and moist after 35 mins exactly.
Sarah- That sounds yummy with all that coconut. I’m so happy to hear your family enjoyed it! 🙂
Melanie, I’m a definite banana slicer, too. And somehow I think they taste better that way! This coffee cake looks amazing. Great photos! Pinning!
Oh I’m glad to know it’s not just me. Thanks for pinning! 🙂
This coffee cake looks divine! I totally understand your banana dilemma. Johnny loves them some days and smashes them other days… I usually end up freezing them for smoothies, which is fine by me!
Haha! I love that he smashes them. Such a boy! That’s a great idea to freeze them Elizabeth… I just need to make room in my freezer. I can’t wait for the day when we have a big chest freezer.
I love having extra bananas around! I always put them in the freezer so I’m ready for a loaf of banana bread whenever the craving hits. This coffee cake looks so good — LOVE that streusel!
Way to think ahead Ashley! I usually just wait a few days for the bananas to ripen but maybe I’ll squeeze a few in the freezer.
This looks incredible Melanie!
Paige
http://thehappyflmmily.com
Thanks Paige! It’s addicting. I just wish I had calculated the calories before we ate the whole thing so fast. haha!