Slice of banana coffee cake with streusel topping and a drizzle of vanilla glaze on a white plate. Second piece of cake and bunch of bananas in the background.

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
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 15 pieces


Streusel Topping

  • 6 tablespoons unsalted butter , melted
  • 1 cup all purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon

Banana Cake

  • 2/3 cup unsalted butter , softened
  • 3/4 cup brown sugar , packed
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed bananas , about 3 large brown bananas
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sour cream , or greek yogurt


  • 3-4 tablespoons cream , or milk
  • 1 - 1.5 cups powdered sugar



  1. In a medium bowl stir together the flour, brown sugar, granulated sugar and cinnamon. 

  2. Stir in the melted butter. The consistency will be like damp sand. 

Banana Cake

  1. Preheat the oven to 350F degrees. 

  2. Grease and lightly flour a 9x13 inch baking pan. 

  3. In a large bowl beat together the butter and sugars until fluffy. Then beat in the eggs and vanilla extract. 

  4. With the mixer on low speed, mix in the mashed banana. 

  5. Carefully mix in the flour, baking powder, baking soda, salt and cinnamon. 

  6. Stir in the sour cream. 

  7. Pour the batter into the prepared pan. Then crumble the streusel overtop. 

  8. Bake for 35-45 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. 

  9. Allow to cool. 


  1. In a medium bowl whisk together the cream/milk and powdered sugar, adding a little extra liquid or powdered sugar as necessary. 

  2. Cut the cake into slices and drizzle the top of each cake with glaze. 

Recipe Notes

*Leftovers can be covered tightly and stored at room temperature for 3 days or in the fridge for 5 days.