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Garnish & Glaze

Cinnamon Streusel Banana Coffee Cake

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Cinnamon Streusel Banana Coffee Cake is the most delicious way to use up those over ripe bananas you have laying around.
Banana Coffee Cake- A great way to use up those over ripe bananas! | Garnish & Glaze

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.Banana Coffee Cake- A great way to use up those over ripe bananas! | Garnish & Glaze

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.Banana Coffee Cake- A great way to use up those over ripe bananas! | Garnish & Glaze

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!!!
Banana Coffee Cake- A great way to use up those over ripe bananas! | Garnish & Glaze

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- A great way to use up those over ripe bananas! | Garnish & Glaze
Print Recipe
5 from 3 votes

Banana Coffee Cake

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9
Author: Garnish and Glaze

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.
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Recipe Source: Garnish & Glaze original recipe

Banana Coffee Cake- A great way to use up those over ripe bananas! | Garnish & Glaze

Reader Interactions

Comments

    • 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.

      Reply

  5. 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.

    Reply

  8. 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 =)

    Reply

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