When Morning Calls for Banana Bread Coffee Cake and Cozy Moments

There’s something about waking up to the smell of cinnamon and bananas mingling in the oven that feels like a gentle invitation to slow down. This banana bread coffee cake is exactly that kind of morning companion—soft, fragrant, and just a little crumbly on top from the cinnamon streusel. I remember one Saturday, almost losing track of time as I waited for it to bake, the kitchen filling with warm sweetness that made the air feel cozy and alive. Somewhere between pouring the batter and sprinkling the streusel, I got distracted by a morning phone call and almost forgot to set the timer. Luckily, I caught it just in time to save that tender crumb texture that makes this cake so special.

Its moist crumb and cinnamon-spiced topping are a comforting contrast, perfect when paired with a cup of coffee or tea. It’s the kind of treat that invites you to pause and savor a few quiet moments or share with friends who just popped by unannounced. And it’s not complicated—sometimes, simple is exactly what you need.

• Moist and flavorful, with ripe bananas lending natural sweetness and softness.
• The cinnamon streusel topping adds a slightly crunchy texture that balances the tender crumb.
• It’s simple—and that’s kind of the point. No fuss, just honest, homey goodness.
• Great for breakfast or an afternoon treat, especially when you need something that feels a little indulgent but still wholesome.
• Because of the sour cream, it stays moist longer than your average banana bread, but you’ll probably want to finish it within a couple of days.

If you’re wondering if it’s hard to pull off, it’s really not. You don’t need any fancy equipment—just a mixer, a bowl, and a pan. The streusel topping is a quick mix of flour, cinnamon, sugar, and butter that you can crumble with your fingers or a fork, no pastry cutter needed. Serve it warm or at room temperature, maybe alongside a simple spread of butter or a drizzle of honey if you’re feeling fancy.

Banana Bread Coffee Cake

Print Recipe

A moist and flavorful banana bread coffee cake with a cinnamon streusel topping, perfect for breakfast or an afternoon treat.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

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
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup sour cream
For the streusel topping:
1/2 cup all-purpose flour
1/3 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 with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Stir in the mashed bananas and sour cream until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
To make the streusel topping, combine 1/2 cup flour, brown sugar, and 1 teaspoon cinnamon in a small bowl.
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the streusel topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into 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.

Kitchen Notes: This cake bakes up beautifully in a square pan, but I’ve sometimes tried it in a loaf pan when I was short on time; it works, but the baking time varies, so keep an eye on it. Also, while the original recipe calls for sour cream, I’ve swapped in Greek yogurt when I ran out—it gave the cake a slightly tangier taste, which I kind of liked, though it’s not quite as rich. For a nutty twist, adding chopped walnuts to the streusel topping is a nice touch, but it’s just as good without. If you want to make it more of a dessert, a drizzle of cream cheese glaze complements the cinnamon perfectly, but honestly, it’s delightful on its own.

FAQ

Can I use frozen bananas? Yes, just thaw and mash them well before mixing. They actually make the cake extra moist.

How should I store leftovers? Keep the cake in an airtight container at room temperature for a day or two. For longer storage, refrigeration works fine, though the texture might firm up a bit.

Can I freeze this cake? Definitely! Wrap it tightly and freeze for up to three months. Thaw overnight in the fridge before serving.

Is it okay to skip the streusel topping? Sure, but you’ll miss that lovely cinnamon crunch that sets this coffee cake apart from regular banana bread.

There’s no wrong way to enjoy this banana bread coffee cake. Whether it’s a quick breakfast on a busy weekday or a peaceful weekend indulgence, it’s one of those recipes that feels like a warm hug from the inside. Save it, print it, and most importantly—make it your own.