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Cinnamon Streusel Banana Coffee Cake

January 27, 2015 | Bread

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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 5 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.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Recipe Source: Garnish & Glaze original recipe

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

Related topics:
Bread Breakfastbananas cake cinnamon glaze

Comments

  1. Sydney Thorne says

    December 9, 2020 at 12:54 pm

    This is the best coffee cake I’ve ever made! Subbed sliced almonds for the walnuts and didn’t bother with the glaze— it’s the absolute perfect level of moisture and sweetness. Will be making this again and again!

    Reply
  2. Lacey Ruskin says

    August 9, 2020 at 4:38 pm

    OK- not gonna lie. I messed up and added 1/3 white sugar to the crumb topping….so I skipped the glaze. And I don’t like walnuts so skipped the nets all together. It took about 20 minutes more to bake than on the recipe. Tastes freaking amazing!

    Reply
  3. Debbie says

    May 28, 2020 at 10:00 am

    Can I double recipe for a 9×13 or Bundt cake?

    Reply
    • Melanie says

      May 28, 2020 at 5:18 pm

      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.

      Reply
  4. Kiki says

    May 4, 2020 at 10:23 pm

    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!

    Reply
  5. Patricia says

    November 16, 2019 at 9:56 am

    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!

    Reply
  6. Saleha says

    December 13, 2017 at 1:29 pm

    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
    • Melanie says

      December 15, 2017 at 9:46 am

      What a fun idea to make it into muffins! I’ll have to try that. So happy you guys are enjoying the recipe! 🙂

      Reply
  7. Kristina says

    September 21, 2016 at 9:54 pm

    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

    Reply
    • Melanie says

      September 23, 2016 at 7:58 am

      Oh, good idea Kristina! Enjoy! 🙂

      Reply
  8. Leslie Baker says

    April 1, 2016 at 10:27 am

    I love the strusel topping idea. I wonder if I could make this recipe into mini loaves

    Reply
    • Melanie says

      April 5, 2016 at 3:32 pm

      I’m sure you could make it into mini loaves. The cook time will probably go down though so check for doneness earlier.

      Reply
  9. Sarah says

    April 22, 2015 at 8:19 pm

    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
    • Melanie says

      April 24, 2015 at 6:23 am

      Sarah- That sounds yummy with all that coconut. I’m so happy to hear your family enjoyed it! 🙂

      Reply
  10. Andrea @ Chocolate & Sea Salt says

    February 7, 2015 at 7:36 am

    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!

    Reply
    • Melanie says

      February 12, 2015 at 8:25 pm

      Oh I’m glad to know it’s not just me. Thanks for pinning! 🙂

      Reply
  11. Elizabeth @ Enjoy Every Bite says

    January 28, 2015 at 6:25 am

    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!

    Reply
    • Melanie says

      January 28, 2015 at 8:28 am

      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
  12. Ashley | The Recipe Rebel says

    January 27, 2015 at 9:20 pm

    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!

    Reply
    • Melanie says

      January 28, 2015 at 8:30 am

      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.

      Reply
      • Anonymous says

        August 28, 2020 at 6:19 am

        peel the banana and place in a quart freezer bag. holds around 4 or 5 in a bag and it’s a space saver.

        Reply
  13. Paige Flamm says

    January 27, 2015 at 12:15 pm

    This looks incredible Melanie!

    Paige
    http://thehappyflmmily.com

    Reply
    • Melanie says

      January 28, 2015 at 8:33 am

      Thanks Paige! It’s addicting. I just wish I had calculated the calories before we ate the whole thing so fast. haha!

      Reply

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Hey There, I'm Melanie!

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I am a wife, mother of three little girls, and a chocolate addict. I love baking (and eating!) sweets, but I balance it out with healthy meals.

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