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–+ servings
Banana Coffee Cake cut into squares with a yellowed banana next to the coffee cake.
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Banana Coffee Cake

Moist banana coffee cake is made with sour cream, vegetable oil, and ripe mashed bananas (meaning this coffee cake is very moist!) We add cinnamon to the batter, and a brown sugar cinnamon streusel on top that once baked get crunchy and adds the perfect compliment in taste and texture to the moist and fluffy banana coffee cake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 20 servings
Calories 358kcal
Author Whitney Wright

Ingredients

Crumble

  • 1 1/2 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 1/2 teaspoon cinnamon
  • 12 tablespoons unsalted butter melted

Cake

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 4 overly ripe bananas peeled and mashed (1 1/2 cups worth)
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Spray a 9x13” baking dish with nonstick cooking spray. Set aside.

Make the Crumble

  • Stir the flour, brown sugar, and cinnamon together to combine. Pour the melted butter overtop and using a fork, mix to combine. Place in the fridge to chill while you make the cake batter. We want the butter to harden before breaking it up and placing it overtop of the banana batter.

Make the Batter

  • In a large bowl mix the flour, baking soda, cinnamon, and salt. 
  • In a medium bowl, or bowl of a stand mixer fitted with paddle attachment. Beat the butter and sugars on medium speed for 2 minutes. Add the eggs, vanilla, sour cream, vegetable oil, and mashed bananas and mix until combined. Add the dry ingredients and mix until no flour streaks remain, but don’t overmix!!! Pour the batter into the baking pan and spread into an even layer. 
  • Remove the crumble from the fridge. Evenly distribute the crumble along the top of the batter, using your hands to break the crumble apart into small pieces as you go.
  • Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. 
  • Remove from oven and let cool slightly before cutting and serving. 

Video

Notes

Store covered or in an airtight container at room temperature for up 3-4 days. 

Nutrition

Calories: 358kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 187mg | Potassium: 151mg | Fiber: 1g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg