This Banana Crumb Coffee Cake is perfect to make when you have overly ripe bananas! It has a cinnamon swirl filling and crumb topping, which make for the best coffee cake!
If you love coffee cake, check out my Coffee Cake Muffins, Blueberry Babka Coffee Cake, or my Cinnamon Swirl Coffee Cake.
Why You’ll Love This Recipe
You will love this easy recipe for Banana Crumb Coffee Cake because it uses overly ripe bananas! I like to keep my kitchen really clean, especially the counters, I don’t like to leave stuff on them. Therefore, my bananas get put into the pantry. And sometimes our pantry is so full that we lose bananas in the pantry!
When we built the house, we didn’t do exactly what we wanted with the pantry because we didn’t have the time and we had to just move in. So, shelves got thrown up, the door is on backwards, and we have a plan to remodel it this spring (I’m going to be sharing about that!). But that means my bananas are lost sometimes and they turn black because I don’t know they are in there!
So, if you’re like me and you regularly have overly ripe bananas, then you know making banana recipes are amazing because it uses up those bananas! And this recipe for Banana Crumb Coffee Cake is an amazing brunch or snack that you’ll love! It would even be perfect for Easter brunch this weekend.
This Banana Crumb Coffee Cake is a sweet and moist banana cake that has a cinnamon and swirl inside and it’s topped with a crumb topping and powdered sugar. It pairs perfectly with coffee or tea for an amazing sweet breakfast.
Ingredients for Banana Crumb Coffee Cake
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Organic Bananas, very ripe
Cairnspring Mills Organic All Purpose Flour
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
Costco Kirkland Organic Cane Sugar
How to Make Banana Crumb Coffee Cake
Step 1
Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cream cheese, maple syrup, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the bananas and milk and mix to combine.
Add the flour, cinnamon, baking powder, and sea salt in that order and mix on low until combined.
Step 3
To make the filling: In a small bowl, add the light brown sugar, milk, cinnamon, and cloves and mix together.
Step 4
Add about half the batter (about 15 ounces) into the prepared pan and spread evenly. Drizzle the filling on top of the batter in a horizontal line (this will create ribbons of filling in the final cake). Add the remaining batter on top and spread evenly, try not to mix in the filling.
Step 5
Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
To make the topping: In a medium bowl, add the melted butter, cane sugar, and light brown sugar and mix together until a paste forms.
Step 6
Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
Once the cake has cooled, sift powdered sugar over the top.
Tips for Banana Crumb Coffee Cake
• Use overly ripe bananas! If your bananas are black, then that is perfect. When bananas ripen, the starches turn into sugar. This creates a sweet flavor and also gives them more banana flavor, which makes them perfect for baking.
• You don’t have to measure the batter evenly for the swirl, just eyeball about half the batter into the pan first, then add the filling, then top it with the remaining batter. I provide a weight measurement if you prefer, but eyeballing it works too!
• I always like to put crumb toppings on coffee cakes halfway through baking. This helps the cake bake and set up a little bit first, which prevents the topping from sinking into the cake! If you’ve ever had a topping sink into the cake, then try the trick of putting it on halfway through baking. I feel this is a sure way to have a perfect crumb topping each time!
• Make sure to store this Banana Crumb Coffee Cake in an airtight container as it’s moist and fluffy. I like to use a cake dome for storing this, but a Tupperware or zip bag will work as well.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Try this Banana Crumb Coffee Cake the next time you have overly ripe bananas! This easy coffee cake is moist, fluffy, and perfect for a weekend morning.
Ingredients
- Batter
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) packed organic light brown sugar
57 grams (1/4 cup) organic cream cheese
44 grams (2 tablespoons) organic maple syrup
1 teaspoon organic vanilla extract
2 organic large bananas, very ripe
1/2 cup organic milk
191 grams (1 1/2 cups) organic all purpose flour
1/2 teaspoon organic cinnamon
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
- Filling
57 grams (1/4 cup) organic packed light brown sugar
1 tablespoon organic milk
1 teaspoon organic cinnamon
1/4 teaspoon organic cloves
- Topping
6 tablespoons organic salted butter, melted
57 grams (1/4 cup) organic cane sugar
57 grams (1/4 cup) packed organic light brown sugar
- Glaze
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water
Directions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cream cheese, maple syrup, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- Add the bananas and milk and mix to combine.
- Add the flour, cinnamon, baking powder, and sea salt in that order and mix on low until combined.
- To make the filling: In a small bowl, add the light brown sugar, milk, cinnamon, and cloves and mix together.
- Add about half the batter (about 15 ounces) into the prepared pan and spread evenly. Drizzle the filling on top of the batter in a horizontal line (this will create ribbons of filling in the final cake). Add the remaining batter on top and spread evenly, try not to mix in the filling.
- Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
- To make the topping: In a medium bowl, add the melted butter, cane sugar, and light brown sugar and mix together until a paste forms.
- Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
- Once the cake has cooled, sift powdered sugar over the top.
- Store in an airtight container for up to 7 days.
Notes
- High Altitude – Bake at 375°F for 15 minutes. After the topping is added bake for 20 more minutes or until a wooden pick inserted in center comes out clean.
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