- 9x5 inch loaf pan
- Large Mixing Bowl
- Medium bowl
- Shallow bowl
- Sifter (optional but recommended)
This banana bread coffee cake combines the best of both worlds - moist banana bread and buttery coffee cake with a delicious crumb topping. With overripe bananas at room temperature and a brown sugar crumb that's simply irresistible, this easy banana coffee cake is perfect with your morning coffee!
When I was testing this recipe, my husband said it was better than his mom's classic banana bread - that's when I knew this banana coffee cake recipe was a winner! The banana flavor shines through beautifully, enhanced by the cinnamon sugar streusel topping.
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You'll notice this banana cake doesn't contain cinnamon in the batter itself - that's intentional! This lets the pure banana flavor come through, while the crumb topping adds just the right amount of spice. After many test batches, I found this to be the best way to achieve the perfect coffee cake form of banana bread.
Suggested Kitchen Tools for Banana Bread
- Large bowl and medium bowl for mixing
- Measuring cup for ingredients
- Rubber spatula or wooden spoon
- Loaf pan (9x5 inch) or square baking pan
- Sifter for flour
Ingredients & Substitutions
The bananas are a key ingredient in this recipe and you want them to be VERY ripe, the darker the better.
Bananas
Used in this Recipe: 3 large ripe bananas, the darker the better (about ¾-1 cup after mashing)
What it does: Provides moisture and that amazing banana flavor
Substitutions: If you need to quickly ripen the bananas, you can bake them in the peel at 300℉ for about 40 minutes. The skins will turn black and the banana flesh will soften and become sweeter.
Butter
Used in this Recipe: Melted butter (salted)
What it does: Creates moisture and richness in both the cake and topping
Substitutions: You can use a neutral oil in place of the butter, but you will lose the rich flavor of butter. You can use unsalted butter if preferred. Ghee is another option and would add a nutty flavor to your banana bread. I have not tested the recipe with vegan butter, but it should work the same as using a neutral oil.
Flour
Used in this Recipe: All-purpose flour
What it does: Provides structure for both cake and streusel
Substitutions: Cake flour, gluten-free flour blend designed for baking (may create a more dense cake)
Using Self-Rising Flour
If substituting with self-rising flour for this banana bread coffee cake, you'll need to adjust the salt and baking powder since self-rising flour already contains both.
Self-rising flour contains per cup:
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For this recipe using 2 cups self-rising flour:
- Omit the salt and baking powder which is already in the self rising flour in the quantities needed.
Eggs
Used in this Recipe: 2 large eggs at room temperature
What it does: Binds ingredients and adds structure
Substitutions: Flax eggs for vegan option (I have not tested the recipe using flax eggs).
Sugar
Used in this Recipe: White sugar and brown sugar
What it does: Sweetness and moisture
Substitutions: While I haven't personally tested this recipe with sugar substitutes, you could experiment with alternatives like Swerve in both the banana bread and streusel topping - just note that texture and browning may vary.
Salt and Baking Powder
Salt:
Used in this Recipe: ½ teaspoon fine grain sea salt or kosher salt
What it does: Enhances the banana flavor and balances the sweetness in your banana bread cake
Substitutions: Use ¼ teaspoon if using table salt (it's finer), or omit for low-sodium diets though flavors won't pop as much
Baking Powder:
Used in this Recipe: 1 tablespoon baking powder
What it does: Creates the rise and tender crumb that makes this a coffee cake rather than a dense cake
Substitutions: In a pinch, use 1 teaspoon baking soda plus 2 teaspoons cream of tartar. For high altitude, reduce to 2½ teaspoons.
How to Make Banana Bread Coffee Cake
This banana bread batter comes together quickly, so have all your ingredients measured and ready to go. Be sure to make the streusel topping first so it can set up while you make the batter.
Mise En Place
Prepare your ingredients:
- Bring eggs to room temperature
- Melt the butter and save the butter wrapper to butter the pan.
- Measure out all ingredients
Prepare your pan:
- Use cooking spray or butter wrapper to grease your loaf pan
- Line with parchment paper if desired
Make the Streusel Topping
In a shallow container, combine ½ cup sugar with 1 teaspoon ground cinnamon. Add ½ cup melted butter and 1 cup flour. Mix until it forms a paste - this is your buttery brown sugar crumb topping!
Let it sit at room temperature while you make the batter.
Prepare the Banana Mixture
In a small bowl, mash 3 overripe bananas until chunky (about ¾ cup mashed bananas). Add 2 eggs and 2 teaspoons vanilla extract.
Mix well.
Preheat your oven and prepare your loaf pan if you haven't done so already.
Quick Tip:
Mix everything by hand instead of using an electric mixer which can over develop gluten in the flour and make your banana bread tough.
Mix the Dry Ingredients
In a large bowl, combine:
- ½ cup brown sugar
- ½ cup white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 cups all-purpose flour (sifted)
Quick Tip
Measure the flour first and then sift it for this recipe.
Finish the Banana Bread Batter
- Add the wet ingredients to the flour mixture.
- Pour in ½ cup melted butter.
- Using a rubber spatula, gently fold until just combined - don't overmix! Too much flour working creates a tough banana bread cake.
Baking the Banana Bread
- If you haven't already, make sure to butter the loaf pan. I use the butter wrapper with whatever butter is left on it.
- Pour cake batter into your prepared baking pan, filling about halfway.
- Break up the streusel into pieces - some larger, some smaller.
- Distribute in an even layer over the batter.
- Bake at 350°F for 50-60 minutes. Use a cake tester or thermometer - internal temperature should reach 190-195°F.
- Remove and let cool for 20-30 minutes and then remove it from the pan to cool the rest of the way.
Cut into thick slices (the topping can be crunchy). Serve with your cup of coffee and enjoy!
Storage & Reheating Instructions
How to Store Leftover Banana Bread
Short-term: Store in an airtight container at room temperature for 3 days, or wrapped in plastic wrap.
Freezing: Wrap the entire loaf or individual slices in plastic wrap and put into a freezer bag and freeze up to 2 months.
Banana Bread Coffee Cake
Equipment
- 9x5 inch loaf pan
- Large Mixing Bowl
- Medium bowl
- Shallow bowl
- Sifter optional but recommended
Ingredients
Streusel Topping
- 8 tablespoons salted butter, melted
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
Banana Bread Batter
- 3 medium-large very ripe bananas ¾ to 1 cup mashed
- 2 large eggs
- 2 teaspoons vanilla extract vanilla paste can be substituted
- 8 tablespoons salted butter, melted
- 2 cups all-purpose flour sifted
- ½ cup light brown sugar, packed dark brown sugar can be substituted
- ½ cup white sugar
- ½ teaspoon fine grain sea salt or kosher salt use ¼ teaspoon if using table salt
- 1 tablespoon baking powder
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Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan using the butter wrapper or cooking spray. Melt the butter for the topping and the batter.
Make Streusel Topping
- In a shallow bowl, mix ½ cup sugar with 1 teaspoon cinnamon. This helps prevent the cinnamon from clumping.½ cup white sugar, 1 teaspoon ground cinnamon
- Add ½ cup melted butter and 1 cup flour. Stir until mixture forms a paste. Set aside or refrigerate for easier crumbling later.8 tablespoons salted butter, melted, 1 cup all-purpose flour
Prepare Banana Mixture
- Cut the bottom off bananas and peel. Mash 3 ripe bananas in a bowl until chunky, yielding about ¾ to 1 cup mashed bananas.3 medium-large very ripe bananas
- Add 2 eggs and 2 teaspoons vanilla extract to the mashed bananas. Mix to break up eggs but keep slightly lumpy.2 large eggs, 2 teaspoons vanilla extract
Mix Dry Ingredients
- In a large bowl, combine ½ cup brown sugar, ½ cup white sugar, ½ teaspoon salt, and 1 tablespoon baking powder. Mix well.½ cup light brown sugar, packed, ½ cup white sugar, ½ teaspoon fine grain sea salt or kosher salt, 1 tablespoon baking powder
- Sift in 2 cups all-purpose flour and toss together.2 cups all-purpose flour
Combine and Bake
- Add banana mixture to dry ingredients. Pour ½ cup melted butter on top. Using folding motion, gently combine just until no flour is visible. Do not overmix to prevent tough texture.8 tablespoons salted butter, melted
- Pour batter into prepared loaf pan (should fill about halfway). Break streusel topping into various sized pieces and crumble evenly over top of batter. Do not swirl streusel into batter.
- Bake on middle rack for 50-60 minutes until internal temperature reaches 190-195°F.
Cool and Serve
- Let cool in pan for 20-30 minutes to allow carryover heat to finish cooking.
- Turn out onto cooling rack and let cool completely. Cut into ¾ to 1 inch thick slices. Serve with coffee.
Notes
Recipe Notes & Tips
For Best Results
This recipe truly shines when you follow a few key techniques! The secret to that perfect tender crumb is gentle hand-mixing, so no mixer for this one! When adding your streusel topping, resist the temptation to press or swirl it into the batter. I learned this the hard way during testing - just sprinkle those buttery crumbs on top and let them do their thing. They'll create the most amazing crunchy layer that contrasts beautifully with the moist banana bread beneath.Banana Tips
Your bananas really do need those brown spots - the darker, the better! If you're planning ahead, pop those spotty bananas in the fridge where they'll keep for up to two weeks. Frozen over-ripe bananas work wonderfully too; just save any liquid that drains when they thaw and add it right to your batter for extra moisture and flavor.Pan Variations
Love extra streusel? Try this in an 8x8 or 9x9 square pan - just double the topping ingredients and reduce baking time to 40-45 minutes. You'll get more of that delicious crumb topping in every bite!Storage
This coffee cake stays moist for 3 days in an airtight container at room temperature. For longer storage, wrap individual slices and freeze up to 2 months - they're amazing toasted straight from the freezer!Nutritional Disclaimer: Nutritional information is estimated based on ingredient databases and should be considered approximate. Actual values may vary depending on specific brands, measurement techniques, and portion sizes. For specific dietary needs, please calculate using your exact ingredients.
Nutrition
Frequently Asked Questions
You either overmixed the batter or used an electric mixer. Always fold by hand just until you can't see flour anymore. Overmixing develops gluten which creates that tough, rubbery texture.
I recommend making two separate batches rather than doubling. The larger amount of batter can be difficult to fold properly without over mixing, and baking time becomes unpredictable.
For an 8x8 or 9x9 square pan, double the streusel topping for better coverage. Reduce baking time to 40-45 minutes. For muffins, bake at 350°F for 18-22 minutes.
More Quick Bread Recipes to try!
Quick breads like this banana coffee cake are wonderfully versatile - perfect any time of day and so simple to make.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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