Are you looking for the perfect treat to serve at breakfast, brunches, showers, or whenever your sweet cravings hit? Look no further! This Banana Coffee Cake is moist, flavorful, and packed with ripe bananas. Topped with a homemade cinnamon crumble, it’s a delightful combination of banana bread and cinnamon coffee cake.
Why This Recipe Works
- Insanely moist banana coffee cake: This recipe will amaze you with its incredible moistness. The combination of butter, oil, and sour cream ensures a cake that is irresistibly moist.
- Cinnamon crumble topping: The sweet cinnamon crumble topping takes this banana coffee cake to the next level. Imagine the perfect blend of banana bread and cinnamon crumble coffee cake – it’s simply the best!
- Loads of banana: We use FOUR bananas in this recipe to infuse the cake with incredible banana flavor.
Ingredient Notes
- Flour: Use regular, all-purpose flour. Be sure to fluff it before measuring and level it off with a knife.
- Brown Sugar: Combining brown sugar and granulated sugar gives the cake a deliciously moist texture.
- Cinnamon: The perfect touch of cinnamon adds a delightful complement to the banana coffee cake.
- Unsalted Butter: Some melted butter is used for the crumble topping, while the rest is creamed with the sugars to create a delectable crumb texture.
- Baking Soda: This leavening agent helps the cake rise.
- Vanilla Extract: Vanilla extract adds the perfect flavor element and is a staple ingredient in desserts.
- Sour Cream: Full-fat sour cream provides creaminess and moisture to the cake batter.
- Vegetable Oil: Using a combination of butter and vegetable oil gives the cake its soft and moist texture, along with a delicious buttery flavor.
- Overripe Bananas: Use 1 1/2 cups of mashed bananas or approximately 4 large bananas.
Step-by-Step Instructions
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Make the crumble: In a medium bowl, combine 1 1/2 cups all-purpose flour, 1 cup brown sugar, and 1 1/2 tsp cinnamon. Whisk to combine. Pour 12 tablespoons of melted butter on top and stir until well mixed. Place in the fridge to chill while you make the banana crumb cake batter. Once hardened, break up the crumble into small pieces before spreading it on top of the batter.
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Combine the dry ingredients: Preheat the oven to 350ºF and spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, mix 2 1/4 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, and 1 tsp salt.
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Combine the wet ingredients: In a stand mixer fitted with the paddle attachment, beat 1/2 cup softened butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar for 2 minutes on medium speed. Add 2 eggs, 2 tsp vanilla extract, 1/2 cup sour cream, 1/2 cup vegetable oil, and 4 mashed bananas. Mix until well combined. Add the flour mixture and mix until just combined. Be careful not to over mix.
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Pour the batter into the pan: Pour the banana coffee cake batter into the prepared baking dish and spread it into an even layer.
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Add the crumble topping: Take the chilled crumble from the fridge and crumble it into small pieces. Spread the crumble on top of the batter, breaking it up as you go.
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Bake the coffee cake: Place the pan in the oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. Remove from the oven and let it cool before cutting. Enjoy!
Recipe Tips
- For the best results, use overly ripe bananas. The browner they are, the softer and sweeter they will be.
- Don’t have a stand mixer? No problem! You can use a large mixing bowl and an electric mixer instead.
- If you like, you can add chopped walnuts or pecans to the crumble mixture for a nutty twist.
- Remember to fluff the flour before measuring and avoid packing it in, as this could result in too much flour.
- Mix the batter until no flour streaks remain, but be careful not to overwork it.
Make Ahead, Storing, and Freezing
I absolutely love this banana coffee cake on the second day! The flavors meld together, making it even more delicious. You can make it a day in advance and serve it then.
Store any leftovers in an airtight container at room temperature for 2-3 days.
To freeze, let the cake cool completely, then wrap individual squares in plastic wrap and store them in a freezer-safe bag. It can be frozen for up to 2 months. Thaw before serving.
Recipe FAQs
More Coffee Cake Recipes
- Cinnamon Chocolate Chip Coffee Cake
- Pumpkin Chocolate Chip Coffee Cake
- Pumpkin Pecan Coffee Cake
Enjoy your scrumptious Banana Sour Cream Coffee Cake from Marmalade Cafe! Learn more about Marmalade Cafe here.