Banana Coffee Cake

Something comforting with a good cup of coffee!

Prep: 15 min

Bake: 55 min

Total: 1 hr 10 min

Crumb Layers

1/2 cup cold butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free

1 ¼ cup all purpose flour

1 cup packed light brown sugar

1/2 cup granulated sugar

1 tsp ground cinnamon


2 cups all-purpose flour

3 tsp baking powder

1 tsp ground cinnamon

1 tsp salt

3 ripe bananas, peeled and mashed

1/2 cup butter, softened to room temperature

1 1/2 cup granulated sugar

2 large eggs

1 tsp vanilla

1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)


Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.

In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture.

Crumb mix:

In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.

In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!)

Banana Crumb Coffee Cake Batter

Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.

Pour half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.

Put the cake in the oven. Bake at 350º for 50-55 minutes, until a toothpick comes out clean. Serve warm!


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