Morning Comfort with Banana Bread Coffee Cake’s Cinnamon Streusel

There’s something about waking up to the smell of cinnamon and warm bananas that instantly sets the tone for a slow, comforting morning. This banana bread coffee cake brings together those familiar scents in a way that feels both indulgent and homey, without demanding too much fuss.

One morning, I started this recipe nearly distracted by a buzzing phone call, juggling the sweet aroma of bananas and cinnamon filling the kitchen. I wasn’t sure if I’d get the timing just right, but the smell alone made me pause and breathe in—before anything else. The streusel topping, a little crumbly and buttery, gave the cake a texture that felt perfectly imperfect, like the way mornings can be a little messy but still full of warmth. Somewhere between the first slice and that second cup of coffee, I realized it was exactly what I needed to slow down.

• Moist and tender crumb that feels like a soft blanket on a cool morning
• The cinnamon streusel adds a satisfying crunch and a hint of spice — it’s simple, and that’s kind of the point
• Balances sweet banana flavors with just enough tang from sour cream to keep it interesting
• Easy enough to make even if you’re half paying attention (trust me, I tested that)

If you’re worried about timing, this coffee cake handles a little wiggle room. It’s forgiving if you don’t watch the oven like a hawk, which is a relief when mornings get hectic—or when you’re just not 100% focused.

Banana Bread Coffee Cake

Print Recipe

A moist and tender banana bread coffee cake with a cinnamon streusel topping, perfect for breakfast or a cozy snack.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12

Ingredients

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup sour cream
For the streusel topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas and sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
To make the streusel topping, combine 1/2 cup flour, brown sugar, and 1 teaspoon cinnamon in a small bowl.
Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the streusel topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Don’t be intimidated by the streusel topping; you can mix it up with your fingers or a fork, whichever feels right. I usually serve this warm, straight from the pan, with a cup of black coffee or creamy latte. Sometimes I add a handful of chopped nuts or swap out the cinnamon for pumpkin spice when fall sneaks in early. Honestly, I haven’t tested all the variations, but I bet it’d still be a cozy hit.

For a twist, try swirling in some chocolate chips or tossing in blueberries—though that might change the texture a bit. If you’re short on time, you could skip the sour cream or swap it for Greek yogurt, but that’s just my guess from other baking experiments.

FAQ

Can I make this ahead of time? Absolutely. It keeps well for a few days at room temperature, and freezing is a great option if you want to save some for later.

Is it okay to use overripe bananas? Yes, the riper the better here—they bring out the sweetest flavor and moisture.

Can I use a different flour? I haven’t tried all-purpose substitutes, but whole wheat might make it denser. You could experiment, but watch the texture.

What’s the best way to store leftovers? Airtight containers at room temperature work fine for a couple of days. For longer, wrapping tightly and freezing is your friend.

Next time you want to slow down and savor something simple, this banana bread coffee cake might be your new go-to. Give it a try, and let the cinnamon streusel do its magic.