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Home - Cake

Published: Apr 11, 2016 · Modified: Feb 20, 2024 by Amanda Powell · This post may contain affiliate links.

Banana Coffee Cake

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Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel. It takes your favorite things about a slice of banana bread and combines it with a light coffee cake with cinnamon swirl and buttery crumb topping. You won’t be able to stop at just one slice of this coffee cake recipe! 

slices of banana coffee cake on tray

Why you'll love it

Just like my favorite coffee cake muffins and blueberry sour cream coffee cake, this banana coffee cake recipe is packed with flavor in every bite. It is a cross between your favorite banana bread and a sumptuous coffee cake. The graham cracker streusel takes it over the top by adding so much more depth and dimension to the flavors. 

It is perfect for banana bread lovers because it is absolutely packed with banana flavor, which also helps keep it delightfully moist and flavorful. It is a great way to use up any overripe bananas. 

The mix of everything together gives you a depth of flavor and texture that is on a whole other level compared to your traditional coffee cake. 

It bakes up fairly quickly, so you have something to snack on and enjoy without too much fuss or waiting. You'll love it as the perfect breakfast with a hot cup of coffee.

​Everything that makes this the best coffee cake:

  • MOIST banana cake. It is full of sweet, deep banana flavor that tastes almost like banana bread
  • Buttery crumble topping. This streusel is nothing like you've had before thanks to the infusion of graham cracker which adds a ton of depth and texture
  • Cinnamon swirl made with brown sugar and cinnamon gives this coffee cake a deeper flavor that complements the banana beautifully

Key ingredients

There really aren't a whole ton that goes into this moist banana crumb cake, but each ingredient plays a big part in adding the right flavor and texture. A few ingredients, in particular, are very important to review. You should be able to find everything at your local grocery store

ingredients for banana coffee cake in bowls
  • Graham cracker - Instead of flour, graham cracker crumbs are used in the streusel. It is the perfect touch to add a ton of flavor and texture that complements the bananas so well. You can use regular, honey, or cinnamon graham crackers. They all work equally well here. 
  • Sugar - It is important to use brown sugar in this recipe. I prefer light brown sugar, but dark brown sugar can also work well in this recipe, too. If you don't have any available, it is very easy to make homemade brown sugar. 
  • Banana - Using over ripe bananas makes a huge difference here in terms of flavor and even texture. If you don't have any, you can take underripe or just ripe bananas and roast them. That will break down the sugars and make them perfect for baking. 
  • Yogurt - The yogurt shouldn't add any sweetness, so plain yogurt would work best. If you don't have yogurt, sour cream also works. 

How to make

The best part about this recipe is how quickly it is to put together. 

  1. Preheat your oven and line your 8x8 inch square baking pan with parchment paper. 
  2. Add all the ingredients for the streusel together into a medium bowl and mix until it comes together to form large crumbs. Set aside. Mix together the ingredients for the swirl in a small bowl and set aside. 
  3. Mix together the all-purpose flour, baking soda, baking powder, and salt together in a large bowl and set aside.
  4. Add the butter and sugar together in a large mixing bowl or stand mixer and beat until light and fluffy. 
  5. Add in the egg and banana and beat well for a few more minutes. Scrape the sides and bottom of the bowl before adding the yogurt and beating again. 
  6. Add the flour mixture into the wet ingredients and mix until just combined. 
  7. Pour about half the banana coffee cake batter into the prepared pan and then top with the cinnamon swirl mixture. 
  8. Spread the remaining batter over the cinnamon sugar layer and spread the crumb mixture over the batter.
  9. Bake until the cake is golden brown and a toothpick inserted in the middle comes out clean or with a few crumbs clinging to it. 
powdered sugar falling on coffee cake slice on plate

Amanda's expert tips

A banana coffee cake is fairly simple to make, even with components you don't usually find in a traditional coffee cake. This banana bread coffee cake took a lot of trial and error and testing using known baking science to get the perfect flavor and texture. These are some of my top tips to make sure you get the best results every time. 

  • Measure your flour correctly. The best thing to do is to give the flour a quick fluff, and then spoon the flour into the measuring cup. Sweep off the excess with a flat edge. If you scoop up flour, especially without giving it a quick fluff, you can end up accidentally end up adding as much as an extra ¼ cup of extra flour which will leave you with a dense cake. For the best results, you should use a kitchen scale and measure out your flour and other dry ingredients in grams. 
  • Ingredient temperature matters. All your ingredients should be room temperature otherwise they won't come together right and leave you with a texture that isn't appealing. You can quickly soften butter with a few different tricks, and leave your egg in a glass of warm water for a few minutes. 
  • Use ripe bananas. It bears repeating, but you need very ripe bananas that has more brown spots than yellow. If you don’t have overripe bananas, you can also roast your bananas in a preheated 350F oven for about 14 minutes, turning halfway through. You can also freeze your bananas completely, then let them thaw completely. This only works if you plan this out ahead of time. Personally, roasting bananas is my favorite method because it gives so much flavor to the banana.
  • Don't over mix. It is so important to make sure you just barely combine your wet and dry ingredients together. It is okay to have a few lumps in your batter. By mixing just until incorporated, you ensure your crumb cake is soft and irresistibly tender. Over mixing will leave you with a tough, chewy cake
  • Be careful with your layers. You want to put half the batter into the pan, then evenly sprinkle the swirl mixture. Carefully top with large dollops of the remaining batter, then spread the batter carefully, so you don't end up mixing the swirl into the batter. Top with the streusel and press gently to make sure it adheres. 
slice of coffee cake on plate

Recipe FAQs

Can I use a regular streusel?

Absolutely! You can use a regular buttery streusel topping with this banana coffee cake, and it will still be just as delicious.

Can I make this recipe gluten-free or dairy-free?

I never tested the recipe this way, but you can use a gluten-free baking mix and dairy-free alternatives.

Can I make this in a loaf pan or as muffins?

Yes! You can bake this in a loaf pan, but the baking time will be a lot longer. You can also make these into delicious banana coffee cake muffins. Keep in mind the baking time will be reduced. 

Related Recipe

Try this cinnamon roll coffee cake or this raspberry chocolate coffee cake. You may also love this pumpkin coffee cake. This chocolate chip banana bread and brown butter banana bread are amazing.

piece of cake on plate with fork holding piece of cake

Recipe Card

Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

Banana Coffee Cake with Graham Cracker Streusel

Amanda Powell
Moist banana coffee cake with an irresistible graham cracker crumb. It is a delicious cross between banana bread and coffee cake!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine American
Servings 16 slices
Calories 297 kcal
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Ingredients
 
 

For the Graham Cracker Streusel

  • ¾ cups graham cracker crumbs
  • ⅓ cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted

For the Banana Coffee Cake

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • 3 medium overripe bananas
  • 3 tablespoons plain Greek yogurt room temperature

Swirl

  • 4 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 350F. Line a 8 x 8-inch baking pan with parchment paper, leaving a couple of inches of overhang.
  • Add all the ingredients for the streusel together. It should form clumps on its own, but press the rest together to encourage more clumps. Set aside, preferably in the freezer.
  • Mix together the flour, baking powder, baking soda, and salt for the cake together in a bowl and set aside.
  • Beat together the butter and sugar until light and fluffy in a large mixing bowl or stand mixer. Add in the egg and beat well for at least another two minutes. Add in the bananas and beat well for an additional 3 to 4 minutes. Add in the yogurt and beat for another minute. Scrape down the bottom and sides of the bowl frequently.
  • Add the flour mixture into the wet ingredients and stir until just combined and there are no streaks of flour. There may be a couple of lumps, and that is okay,
  • Mix together the ingredients for the swirl mixture into a small bowl.
  • Pour half the batter into the baking pan, then top with the swirl. Add the remaining batter and top with the crumb topping. Lightly press down on the streusel to ensure it adheres.
  • Bake for about 35 – 40 minutes, or until the cake is golden brown and a toothpick inserted comes out clean or with a few crumbs clinging to it.

Notes

Use overripe bananas and room temperature ingredients unless otherwise noted. 
For the best results, weigh out your dry ingredients. 
The cake can be stored at room temperature in an airtight container for up to four days. 

Nutrition

Calories: 297kcalCarbohydrates: 37gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 36mgSodium: 185mgPotassium: 199mgFiber: 3gSugar: 21gVitamin A: 326IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword banana, cinnamon, coffee cake, graham cracker
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Sabrina says

    April 14, 2016 at 9:32 pm

    Love this!

    Reply
  2. Medha @ Whisk & Shout says

    April 11, 2016 at 5:20 pm

    This looks gorgeous! I love graham crackers- my mom always has them for breakfast, so they really have a coffee cake morning treat vibe to them for me 🙂 Pinning!

    Reply
5 from 1 vote (1 rating without comment)

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I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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