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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
  • cup granulated sugar
  • cup brown sugar
  • 1 tsp ground cinnamon

Banana Cake

  • cup unsalted butter , softened
  • ¾ cup brown sugar , packed
  • cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups mashed bananas , about 3 large brown bananas
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sour cream , or greek yogurt


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



  • In a medium bowl stir together the flour, brown sugar, granulated sugar and cinnamon. 
  • Stir in the melted butter. The consistency will be like damp sand. 

Banana Cake

  • Preheat the oven to 350F degrees. 
  • Grease and lightly flour a 9x13 inch baking pan. 
  • In a large bowl beat together the butter and sugars until fluffy. Then beat in the eggs and vanilla extract. 
  • With the mixer on low speed, mix in the mashed banana. 
  • Carefully mix in the flour, baking powder, baking soda, salt and cinnamon. 
  • Stir in the sour cream. 
  • Pour the batter into the prepared pan. Then crumble the streusel overtop. 
  • 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. 
  • Allow to cool. 


  • In a medium bowl whisk together the cream/milk and powdered sugar, adding a little extra liquid or powdered sugar as necessary. 
  • Cut the cake into slices and drizzle the top of each cake with glaze. 


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