This banana bread coffee cake is a cinnamon banana cake baked in a bundt pan. It has a brown sugar and cinnamon filling and is topped with a cinnamon crumble. To sweeten the cake, it has a vanilla glaze on top. This banana cake tastes like banana bread with a ton of cinnamon. This is a brunch must bake.
How To Make Banana Cake Batter
This cake is the most moist cake! It takes 4 ripe bananas to get a strong banana flavor, but that also helps make it so moist!
- Mix dry ingredients together- In a separate bowl, mix all the dry ingredients together. Don’t forget the cinnamon!
- Beat butter and sugar- To get a good rise on the cake, beat the butter and sugar for 3 minutes. It will get very light and fluffy.
- Add in ripe bananas and sour cream- This is what makes the cake so moist. The bananas should be brown spotted before you mash them. I use a potato masher to mash the bananas.
- Add in eggs- Next, the eggs should be added one at a time on low. Make sure to scrape the bowl, so the butter is all mixed in.
- Mix in the dry ingredients- Then, add in the dry ingredients a little at time. The texture of the batter is similar to banana bread!
- Pour half of the batter- Next, pour half of the batter in the pan. Then, top with cinnamon filling. Pour the rest of the batter on top!
How To Keep The Cake From Sticking
The worst issueis when a bundt cake stays in the pan when you try to flip it out!
To prevent this, spray the bundt pan with baking non-stick spray. Spray the pan very well! That baking spray is magic.
Once the cake is done baking, let it sit in the hot pan for 10 minutes. Then, transfer to a cooling rack. It should come right out.
Now it is time for the coffee cake part of this cake! What makes a coffee cake is all the crumble on top!
First, mix all the dry ingredients together. Then, pour in the melted butter. Use a fork to stir. Stop once only large crumbles remain. Don’t over mix!
Then, spread the crumble on a cookie sheet and bake.
When it comes out of the oven, it will appear melted. Don’t worry, that is how it supposed to look. Use a rubber spatula to stir and break up the crumble. Let it cool completely. It will harden into a crumble.
Decorating The Cake
When I was recipe testing the cake, I wondered how I would get the crumbles to stay on top of the cake. The answer is the glaze!
Start by pouring the glaze on top of the cake. Use all of the glaze! While it is still wet, pat the crumbles on top. Get as many on top of the cake as you can!
Can This Cake Be A Sheet Cake?
Yes! You can bake the banana bread coffee cake in a 9X13 inch pan. Pour half of the cake batter into the pan and top with the cinnamon filling. Then, pour the rest of the cake batter on top.
Instead of baking the crumble separately, pour the crumble right on top of the cake batter. Then, bake for 25-30 minutes.
Storing The Cake
The banana bread coffee cake should be stored at room temperature in an air tight container or a cake carrier. It will last up to 5 days.
Other Cake Recipes To Try
Banana Bread Coffee Cake
- 2 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 cup Unsalted butter room temperature
- 1 cup White granulated sugar
- 4 Medium ripe bananas mashed
- 1/4 cup Sour cream room temperature
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 3/4 cup Brown sugar packed light or dark
- 1/2 cup All-purpose flour
- 1 TBSP Ground cinnamon
- 1/2 cup Unsalted butter melted
- 1/2 cup Brown sugar packed light or dark
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 1/4 tsp Salt
- 1 1/4 cups All-purpose flour
- 1/4 cup Unsalted butter melted for topping the cake
- 1 cup Powdered sugar sifted
- 1/2 tsp Pure vanilla extract
- 1 TBSP Milk
- Preheat oven to 350°F. Spray a 10 cup bundt pan with a baking non-stick spray. Spray well.
- In a mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. Mash the bananas on a plate using a potato masher or a fork.
- Using a mixer, beat the butter and sugar on medium-high for 3 minutes. Add in vanilla, mashed bananas, and sour cream. Mix until combined. Scrape the bowl. Add in eggs one a time. Mix on low. Scrape the bowl.
- Slowly add in dry ingredients. Scrape the bowl and mix on low for 10 seconds. Mix the cinnamon filling into a small bowl. Mix the brown sugar, flour and cinnamon well.
- Pour half the batter into the pan. Top the batter with the cinnamon filling. Use all of it. Top with the rest of the batter.
- Bake for 45-55 minutes. About half way through, top the cake with foil to avoid over baking on top. The cake is done baking when a toothpick inserted comes out clean.
- Let the cake sit in the pan for 10 minutes before transferring to a cooling rack. Let the cake cool completely.
- Preheat oven to 350°F. Spray a cookie sheet with non-stick spray. In a mixing bowl, mix the brown sugar, sugar, cinnamon, salt, and flour. Melt the butter in the microwave. Pour the butter into the dry ingredients. Use a fork to mix until large chunks remain.
- Bake for 6 minutes. Let it cool completely. It will appear melty, but use a rubber spatula to stir the crumbles.
- Mix sifted powdered sugar, vanilla, and milk. Whisk until it is a pourable texture. Pour glaze on top of the cake. Top with crumble.