Banana Coffee Cake

published Feb 25, 2023
Banana Coffee Cake Recipe

With a cinnamon-walnut streusel, this banana bread-coffee cake mash-up is a match made in heaven.

Serves9 to 12

Prep15 minutes

Cook55 minutes to 1 hour 5 minutes

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slices of banana coffee cake on a sheet pan
Credit: Photo: Linda Xiao; Food Styling: Brett Regot

It's official: This recipe is one of the best on the internet! (Find all our editors' picks here.) The Kitchn 100 is presented in partnership with Target Good & Gather; it was created independently by our editorial team.

Over the years, we’ve published our fair share of both banana bread and coffee cake recipes here on Kitchn. There’s everything from classic banana bread and Nutella swirl banana bread, to carrot cake coffee cake and coffee cake in a mug. And one day it occurred to me — a mash-up between the two baked goods could quite possibly be a match made in heaven.

Banana bread has that perfect moistness from the overripe bananas, and coffee cake offers all of the crumbly, textural goodness that one could want from a dessert. I wanted to inject some warm flavors into this dessert, so the streusel includes cinnamon and nutmeg.

I also included walnuts in the streusel, which I’m always going to do with streusel from now on. I don’t always love walnuts inside of my banana bread, but adding it the streusel really changed the game. It adds to the delightful texture of the crumb topping, creating a delicious contrast to the soft, delicate cake.

Credit: Photo: Linda Xiao; Food Styling: Brett Regot

My favorite thing about this recipe is that it only takes about 15 minutes to prep the streusel and the batter. After that, you let the oven do all the work. The hardest part about it is waiting for the cake to bake and cool. However, you won’t be disappointed!

Banana Coffee Cake Recipe

With a cinnamon-walnut streusel, this banana bread-coffee cake mash-up is a match made in heaven.

Prep time 15 minutes

Cook time 55 minutes to 1 hour 5 minutes

Serves 9 to 12

Nutritional Info

Ingredients

For the streusel:

  • 4 tablespoons

    (1/2 stick) unsalted butter

  • 1/2 cup

    walnut pieces and halves

  • 1/2 cup

    all-purpose flour

  • 1/4 cup

    packed light brown sugar

  • 1/4 cup

    granulated sugar

  • 1/2 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    freshly grated or ground nutmeg

  • 1/4 teaspoon

    kosher salt

For the cake:

  • 2

    very ripe medium bananas

  • 1

    large egg

  • 1/2 cup

    packed light brown sugar

  • 1/2 cup

    granulated sugar

  • 1/2 cup

    vegetable oil

  • 1/2 cup

    whole or 2% milk

  • 2 teaspoons

    vanilla extract

  • 1/4 teaspoon

    kosher salt

  • 2 teaspoons

    baking powder

  • 1 cup

    all-purpose flour

Instructions

Make the streusel:

  1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second bursts until completely melted, about 45 seconds total. (Alternatively, melt in a small saucepan over medium-low heat.)

  2. Coarsely chop 1/2 cup walnut pieces and halves. Add the walnuts, 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated or ground nutmeg, and 1/4 teaspoon kosher salt to the butter. Stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency.

  3. Refrigerate until the butter firms up, at least 10 minutes. Meanwhile, make the cake.

Make the cake:

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8-inch square baking pan with two overlapping sheets of parchment paper so that it hangs off all four sides and forms a sling (place them perpendicular to each other).

  2. Mash 2 very ripe medium bananas in a large bowl with a fork or potato masher until smooth (about 3/4 cup). Add 1 large egg, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 1/2 cup vegetable oil, 1/2 cup whole or 2% milk, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Stir with a rubber spatula until well combined.

  3. Sprinkle evenly with 2 teaspoons baking powder. Add 1 cup all-purpose flour and stir with a rubber spatula until just incorporated but no dry spots remain. Transfer the batter to the baking pan and smooth the top. Crumble the streusel evenly over the top.

  4. Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Place the pan on a wire rack and let cool for 15 minutes. Grasping the excess parchment, lift the cake out of the baking dish and place on the rack. Let cool completely. Transfer the cake to a cutting board, cut into squares, and serve.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.