Banana Crumb Coffee Cake

Banana Crumb Coffee Cakes are excellent for brunches, afternoon tea, or even as a decadent breakfast! Looking for a delectable sweet treat that you can prepare in advance?

Banana Crumb Coffee Cake x2coupons


Want to use up some Banana Crumb Coffee Cake?

Banana Crumb Coffee Cake x2coupons

When you buy a lot of bananas, as we do, you invariably have some ripe bananas that are nearing the end of their shelf life and that you want to use up. One can only prepare so much chocolate chip banana bread.

To change things up, I also enjoy making this Banana Crumb Coffee Cake.

Banana Crumb Coffee Cake Ingredients 

Crumb Layers

  • ½ cup cold unsalted butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free
  • 1 cup all-purpose flour (gradually add more by the tablespoon if needed)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
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  • 1 teaspoon salt
  • 3 ripe bananas, peeled and mashed
  • ½ cup unsalted butter, softened to room temperature again, use vegan butter for a dairy-free option
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)

Glaze (optional)

  • 1 cup powdered sugar
  • 1-2 tablespoons almond milk


Banana Crumb Coffee Cake x2coupons

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-13-inch baking dish with butter or cooking spray; place aside.
  2. Crush the cold butter cubes, flour, sugars, and cinnamon in a large bowl with your hands or two forks until the mixture resembles a crumbly topping. The crumbs should be put aside.
  3. Mix the flour, cinnamon, baking powder, and salt in a large bowl. Place aside.
  4. Mix the softened butter in a stand mixer on medium speed for about 2 minutes until creamy. Mix in the sugar for a further minute to incorporate it well. After that, add the mashed bananas, vanilla, and eggs and mix just until the ingredients are combined (do not overmix!).
  5. Reduce the mixer’s speed to low and add flour and milk at the same time until all ingredients are combined.
  6. Fill the baking dish that has been prepared with half of the cake mixture.14 to 13 of the crumb mixture on top. Then, evenly distribute the remaining crumb topping over the cake mixture that has been poured on top of that layer.
  7. Bake for 50 to 55 minutes at 350 degrees, or until a toothpick comes out clean.
  8. To make the glaze that can be added: Whisk the powdered sugar and 1 tablespoon of milk together in a small bowl. As needed, add more milk to achieve the desired glaze consistency. Place aside.
  9. Before slicing, serving, and drizzling the glaze over the top, allow it to cool at room temperature for 5-10 minutes.


  • Storage: You can keep it for up to five days in the refrigerator or up to three days at room temperature in an airtight container. For up to a month, freeze in a container safe for the freezer. Before serving, thaw completely at room temperature.
  • Options without dairy: If you want to keep this recipe dairy-free, you can use vegan butter and almond milk instead.
  • Butter: Recall the margarine should be COLD and the spread sticks ought to be cut into little 3D shapes for the morsel beating. Try not to use any kind of spread for this.


Calories: 497kcal | Carbohydrates: 84g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 348mg | Potassium: 181mg | Fiber: 2g | Sugar: 56g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg

If you enjoyed this blueberry cookie recipe, you should definitely try the other recipes at