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Slice of banana coffee cake with drizzle of glaze
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Banana Coffee Cake

Instead of making banana bread - try this banana coffee cake. It's a deliciously moist banana cake filled with cinnamon, brown sugar and vanilla. Then it's topped with crunchy cinnamon streusel and a drizzle of vanilla glaze.
Course Breakfast, Dessert
Cuisine American
Keyword Banana Coffee Cake
Prep Time 30 minutes
Cook Time 45 minutes
Cooling 1 hour
Total Time 2 hours 15 minutes
Servings 12 pieces
Calories 497kcal

Equipment

  • 9-inch springform pan

Ingredients

Streusel Topping

  • 1 cup all-purpose flour (125 grams)
  • cup granulated sugar (67 grams)
  • cup brown sugar (67 grams) light or dark
  • 1 ½ tsp ground cinnamon
  • cup unsalted butter (75 grams) melted

Banana Cake

  • 2 cups all-purpose flour (250 grams)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) melted and cooled slightly
  • ¾ cup granulated sugar (150 grams)
  • ¼ cup brown sugar (50 grams) packed
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream (120 ml) room temperature
  • 1 cup mashed bananas (240 ml) you'll need 2-3 large bananas

Glaze

  • 3-4 tablespoons whipping cream (45-60 ml) or milk
  • 1 - 1 ½ cups powdered sugar (110 - 165 grams)

Instructions

Banana Cake

  • Preheat the oven to 350F (180C) degrees. Lightly grease a 9-inch (23 cm) round springform pan and dust with flour. I recommend wrapping the outside in tin foil just in case the seal isn't perfect.
  • For the streusel - whisk together the 1 cup flour, ⅓ cup granulated sugar, ⅓ cup brown sugar and cinnamon. Then whisk in the ⅓ cup melted butter. It should form crumbles and feel slightly damp. Set aside.
  • In a medium bowl stir together the dry ingredients for the banana cake: flour, cinnamon, baking soda and salt. Set aside.
  • In a large bowl whisk together the ½ cup melted butter, ¾ cup granulated sugar, ¼ cup brown sugar, 2 eggs and vanilla extract. When done, there should be no lumps of sugar or pieces of egg.
  • Whisk the sour cream into the wet ingredients.
  • Carefully whisk the dry ingredients into the wet ingredients.
  • Stir in the mashed banana. There may be some lumps of banana in the batter -which is expected.
  • Pour the batter into the prepared pan and smooth the top.
  • Sprinkle the streusel over the cake. You may have some extra, which is ok.
  • Bake for about 40-45 minutes or until an inserted toothpick comes out clean and if you give the pan a nudge the cake doesn't wobble in the middle. If you're unsure, continue baking for about 5 minutes.
  • Cool the cake in the pan.

Glaze

  • In a medium bowl whisk together 3 tablespoons of cream and 1 cup powdered sugar. Whisk in a little more cream or powdered sugar until the desired consistency is reached. It should be thin enough to drizzle but white/cream in color.
  • Unclamp the outer ring of the springform pan.
  • Drizzle the glaze over the cake.

Notes

  1. Pan Sizes: This recipe has too much batter for an 8-inch (20 cm) springform pan. A 10-inch (25 cm) springform will work, but the cake will be thinner. I think the bake time will be closer to 30 minutes. 
  2. Room Temperature Ingredients: Be sure that the eggs and sour cream are at room temperature before getting started.
  3. Bananas: Be sure to use brown bananas and measure after mashing. 
  4. Storage: Cake is always best fresh. Store leftovers covered at room temperature/in an airtight container for up to 2 days or in the fridge for up to 4 days. Remove from the fridge about 30 minutes before enjoying. 
  5. Nutrition: Details provided are an estimate only and based on 1 slice, assuming that all the streusel is used, all the glaze is used and the cake is sliced into 12 equal pieces. 

Nutrition

Calories: 497kcal | Carbohydrates: 83g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 162mg | Potassium: 149mg | Fiber: 2g | Sugar: 56g | Vitamin A: 567IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg