Banana Bread Coffee Cake
Banana Bread Coffee Cake is one of my favorite ways to use up ripe bananas when I want something a little more exciting than another loaf of banana bread. It has a soft, buttery banana cake layered with a cinnamon brown sugar pecan crumble that bakes right into the middle and across the top. Every bite is tender, cozy, and perfect with a cup of coffee.
The best part is how easy it is to make your own. Leave it plain, drizzle it with a simple vanilla glaze, swap in a maple glaze for fall mornings, or finish it with peanut butter glaze if you’re a peanut butter and banana fan. No matter which way you serve it, this is one of those recipes everyone asks for again.
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Why This One Always Ends Up on My Counter
Whenever I have bananas getting too ripe, I tell myself I’m making banana bread…and somehow this coffee cake wins almost every time. I love that it feels just a little more special without taking any extra work. The crumb topping bakes into the center, the kitchen smells incredible, and everyone seems to sneak a slice before it’s even cooled. I usually leave half plain and let everyone pick their favorite glaze because around here no one can agree between vanilla, maple, or peanut butter.
Why You’ll Love Banana Bread Coffee Cake
- Perfect for ripe bananas. A delicious way to use overripe bananas when you’re craving something different than traditional banana bread.
- Soft and incredibly moist. Mashed bananas keep every bite tender while butter creates a rich, homemade flavor.
- Classic cinnamon crumb topping. Brown sugar, cinnamon, butter, and pecans bake into the center and crisp beautifully on top.
- Three glaze options. Finish it with vanilla glaze, maple glaze, peanut butter glaze, or enjoy it plain.
- Perfect for any occasion. Great for breakfast, brunch, holiday mornings, afternoon coffee, or dessert.
- Easy to make. Simple pantry ingredients come together into a bakery-worthy coffee cake.
- Make-ahead friendly. The flavors get even better after sitting overnight.
- Freezer friendly. Bake now and enjoy later.
- Easy to make gluten-free. Simply substitute a quality 1:1 gluten-free flour blend.
Ingredients Needed To Make Banana Bread Coffee Cake
For the Banana Cake
- All-Purpose Flour – Creates a soft, tender crumb. You can also substitute a 1:1 gluten-free flour blend. If using gluten-free flour, increase the baking powder to 3 teaspoons.
- Baking Powder – Helps the cake rise while keeping the texture light and fluffy.
- Baking Soda – Works with the bananas to give the cake extra lift and tenderness.
- Kosher Salt – Balances the sweetness while enhancing the banana flavor.
- Eggs – Give the cake structure and help create a rich, tender texture.
- Granulated Sugar – Sweetens the cake while keeping it soft and moist.
- Mashed Bananas – The star of the recipe. Use very ripe bananas with lots of brown spots for the sweetest flavor and best texture.
- Butter – Adds richness and creates a moist cake with incredible flavor.
- Vanilla Extract – Adds warmth and rounds out all of the flavors.
- Ground Cinnamon – Gives the cake that cozy coffee cake flavor.
- Ground Nutmeg – Just a pinch adds extra warmth without overpowering the bananas.
For the Cinnamon Crumb Topping
- Chopped Pecans – Add buttery crunch and pair perfectly with banana and cinnamon.
- Brown Sugar – Gives the crumb topping its rich caramel flavor.
- Ground Cinnamon – Adds warm spice throughout every layer.
- All-Purpose Flour – Holds the crumble together while baking.
- Butter – Creates those buttery crumb pieces everyone fights over.
Optional Glaze Ideas
- This coffee cake is delicious plain, but adding a glaze takes it to the next level. Here are three easy options.
Vanilla Glaze
- A classic sweet glaze made with powdered sugar, vanilla extract, and milk. It’s simple, beautiful, and lets the banana flavor shine.
Maple Glaze
- If you’re serving this during the fall or holidays, replace the milk in the vanilla glaze recipe with pure maple syrup for a rich maple finish that pairs perfectly with the cinnamon crumb topping.
Peanut Butter Glaze
- If you’re a fan of peanut butter and banana together, whisk powdered sugar, creamy peanut butter, and milk into a smooth glaze for a nostalgic twist that’s always a crowd favorite.
Variations & Substitutions
This banana bread coffee cake is easy to customize depending on what you have in your pantry or what flavors you’re craving.
- Make it gluten-free using your favorite 1:1 gluten-free flour blend.
- Swap the pecans for chopped walnuts or almonds.
- Leave the nuts out entirely for a nut-free coffee cake.
- Fold mini chocolate chips into the batter for a chocolate banana version.
- Stir in fresh blueberries for a fruity summer twist.
- Add chopped strawberries or raspberries for extra sweetness.
- Replace the cinnamon with pumpkin pie spice during the fall.
- Sprinkle coarse sugar over the crumb topping before baking for a little extra crunch.
- Skip the glaze altogether and dust the cooled cake with powdered sugar.
- Add the optional cream cheese filling if you’re looking for an extra rich, cheesecake-like center. Just keep in mind that it will make the bottom layer a little denser due to the added moisture, which is completely normal.
How To Make Banana Bread Coffee Cake
- This banana bread coffee cake is simple to make and comes together in just a few easy steps. Mix the banana cake batter, prepare the buttery cinnamon crumb topping, then layer everything into your baking dish. Bake until golden and let the cake cool completely before finishing it with your favorite glaze.
- Choose between a classic vanilla glaze, a cozy maple glaze, or a rich peanut butter glaze depending on the flavor you’re craving.
- For the full ingredient amounts, detailed instructions, and step-by-step video, scroll down to the recipe card below.
Danielle’s Tips
- Use bananas that are heavily speckled or nearly black for the sweetest flavor.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Mix the batter only until the flour disappears. Overmixing develops gluten and creates a tougher cake.
- Let the cake cool before glazing so the glaze stays on top instead of soaking into the cake.
- If using gluten-free flour, don’t forget to increase the baking powder to 3 teaspoons.
- Room-temperature butter mixes much more smoothly into both the batter and crumb topping.
- Don’t skip the crumb layer in the middle. It’s what makes this taste like a true coffee cake instead of banana bread.
Mistakes to Avoid
- Using bananas that aren’t ripe enough: Yellow bananas simply won’t give you the same sweetness or banana flavor. Wait until they’re covered in brown spots.
- Overmixing the batter: Once the dry ingredients are added, mix only until everything comes together.
- Pressing the crumb topping down: Simply sprinkle it over the batter. Pressing it into the cake can prevent those beautiful buttery crumbles from forming.
- Glazing while the cake is warm: Warm cake melts the glaze instead of creating those pretty drizzles across the top.
- Overbaking: Start checking around the 45-minute mark. The cake should be set with a few moist crumbs on the toothpick.
Banana Bread Coffee Cake
Equipment
- 9×9 square or 9″ round baking dish with at least 2 1/2″ sides
- Handheld mixer or stand mixer
- Measuring cups/spoons
Video
Ingredients
Ingredients for Cake:
- 2 cups all-purpose flour (or 1:1 gluten-free flour )
- 2 tsp baking powder (3 tsp baking powder if using 1:1 gluten-free flour)
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 eggs (room temperature)
- ⅔ cup sugar
- 1 cup mashed bananas
- 1/2 cup butter (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Dash of nutmeg
Ingredients for Topping/Center:
- 1 ¼ cup chopped pecans
- 1 ½ tsp ground cinnamon
- ½ cup packed brown sugar
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- ½ cup butter (room temperature)
See Below For Glaze Ingredients
Instructions
- Preheat oven to 350 degrees. Spray a 9×9 square or 9-inch round baking dish with nonstick baking spray. Make sure the dish has sides that are at least 2 1/2 inches tall.
- In a mixing bowl, combine sugar and butter. Mix on high for 3 minutes. Add eggs, mashed banana, and vanilla extract. Scrape down the sides and add dry ingredients. Mix until just incorporated.
- In a separate bowl, mix topping ingredients until crumbles form.
- Pour half of the cake mixture into the baking dish, sprinkle half of the crumble mix on top, add the rest of the cake batter, and sprinkle the remaining topping.
- Bake for 45-55 minutes or until a toothpick comes out clean. Allow to cool.
- Once the coffee cake and has cooled some drizzle with your favortie glaze.
Notes
-
Optional Cream Cheese Layer
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Vanilla Glaze
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk
Maple Glaze
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons pure maple syrup
Peanut Butter Glaze
- 1½ cups powdered sugar
- ¼ cup creamy peanut butter, softened
- 3 tablespoons milk, plus more as needed
- Optional Cream Cheese Filling If you’d like to add a rich, creamy layer to your coffee cake, the cream cheese filling is a delicious option—but it’s completely optional. Recipe Note Adding a cream cheese layer will change the texture of the cake. Because cream cheese adds both moisture and weight, the bottom cake layer may bake up slightly denser and more moist than a traditional coffee cake. This is completely normal and doesn’t mean the recipe didn’t turn out. The cream cheese creates a rich, cheesecake-like center that many people love, but if you prefer a lighter, fluffier coffee cake, you can simply leave the cream cheese layer out.
Nutrition
Frequently Asked Questions
Coffee cake gets its name because it’s traditionally served alongside a cup of coffee, not because it contains coffee. This banana bread version keeps the classic buttery crumb topping and soft cake texture that make coffee cake so popular.
Yes! Frozen bananas work wonderfully in this recipe. Let them thaw completely, drain off any excess liquid if needed, then mash before adding them to the batter. They’re often even sweeter than fresh bananas.
The riper, the better. Look for bananas with plenty of brown spots or even mostly brown peels. They mash easily, add natural sweetness, and create a moist, flavorful coffee cake.
While both recipes use ripe bananas, banana bread coffee cake is lighter and more cake-like with a buttery cinnamon crumb topping layered throughout and on top. It’s designed for breakfast, brunch, or dessert and pairs perfectly with coffee.
Absolutely. You can bake the coffee cake a day in advance and store it tightly covered at room temperature. Wait to add the glaze until just before serving for the freshest presentation.
That depends on what you’re craving!
Vanilla Glaze lets the banana flavor shine.
Maple Glaze adds a cozy, warm sweetness that’s perfect for fall.
Peanut Butter Glaze is a classic pairing with banana and makes the cake taste extra indulgent.
Yes. Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The texture may be slightly different, but the cake still bakes beautifully.
Definitely. Simply omit them if you prefer a nut-free coffee cake. You can also replace them with chopped walnuts, sliced almonds, or even a little extra crumb topping.
Yes! Fold about ½ to 1 cup of semi-sweet or milk chocolate chips into the batter for a delicious twist that pairs perfectly with the bananas.
This usually happens if the butter is too soft or melted when making the crumb topping. You want softened butter that still holds its shape so the mixture forms large crumbles instead of a paste.
Yes. Let the cake cool completely, then wrap it tightly without the glaze and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then add your favorite glaze before serving.
Very ripe bananas are the biggest key to a moist cake. They add natural moisture and sweetness. Also, avoid overmixing the batter and don’t overbake the cake. Pull it from the oven as soon as a toothpick comes out with a few moist crumbs attached.
You can substitute a neutral oil like vegetable or canola oil in the cake batter if needed, but butter provides the best flavor. For the crumb topping, I recommend sticking with butter since it creates the rich, buttery crumble everyone loves.
Yes. Replace each egg with ¼ cup unsweetened applesauce, extra mashed banana, or your favorite egg replacer. Keep in mind the texture may be slightly softer and a bit denser than the original recipe.
