This banana bread coffee cake is basically a banana bread and coffee cake mash up. It is full of incredible cinnamon flavor! This is a very soft banana bread with a cinnamon swirl filling and a cinnamon topping. It is a soft cake with a crunchy topping and can be made with no mixer!

One slice of banana bread coffee cake on its side.

This banana bread coffee cake is absolutely incredible! if you want a coffee cake that has a strong banana bread flavor, this is for you!

My favorite part about this cake is the texture. The actual cake is very soft and moist with a great banana flavor. Then, topping adds a great crunch. The texture is just perfect.

While there are 4 parts to this recipe, none of it requires a mixer, so it is actually really easy to make.

Recipe note- This used to be a bundt pan recipe but I updated the recipe, so it is easier to make.

For more banana recipes, try Banana Peanut Butter Cookies, Nutella Banana Muffins, and Cinnamon Chocolate Chip Banana Bread.

Why This Recipe Works

  • Moist banana cake- This is actually my banana bread base recipe. I used it in this Cinnamon Swirl Banana Bread. It is really soft and can be made in one bowl.
  • Cinnamon filling- There is a cinnamon swirl in the middle of this cake. All good coffee cake has a swirl!
  • Streusel crumb topping- An easy topping goes on top of the cake. As it bakes, it is crunchy on top, but soft underneath.
  • Vanilla glaze- Most coffee cakes has a glaze on top. It adds a little bit of sweetness.
One slice of coffee cake pulled away from the others.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Unsalted butter- The butter needs to be melted and cooled. If it is too warm, it affects the texture of both the topping and the cake.
  • Brown sugar- I used light brown sugar.
  • Eggs- Pull the large eggs outs 2 hours before using.
  • Sour cream- You can also use plain greek yogurt. Pull this out 2 hours before baking.
  • Overripe bananas- The bananas needs to be brown spotted evenly. This lets them be sweet enough and soft enough for the cake.
  • Powdered sugar- This needs to be sifted to avoid a grainy glaze.
  • Milk- Use any milk you would like.

Step By Step Instructions

Here is how to make and bake this coffee cake banana bread. You don’t need an electric mixer for this recipe. It can be made by hand! You will need a 9X9-inch square pan.

STEP 1: Make the streusel. In a medium bowl, mix the all-purpose flour, brown sugar, white sugar, cinnamon, salt and melted butter.

The best way to mix is to use a fork. Once it is almost mix together, use your hands to clump it together. Chill in the fridge while you make the rest.

Cinnamon streusel in a glass bowl.

STEP 2: Make the cinnamon filling. In a small bowl, mix the brown sugar and cinnamon.

STEP 3: Mix the wet ingredients. In a large bowl, mix the melted butter, brown sugar, sugar, eggs, sour cream, vanilla extract, and mashed bananas. Use a whisk to mix it together.

STEP 4: Add the dry ingredients. Next, add the flour, baking soda, salt, and cinnamon. Make sure to mix until just combined. Don’t over mix the batter.

Wet ingredients in a bowl.
Banana batter in a glass bowl.

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STEP 5: Pour the batter. Pour half of the banana bread batter into the prepared pan. Use a rubber spatula to smooth it evenly. Sprinkle all of the cinnamon filling on top.

Spread the rest of the banana batter on top. Then, take the streusel out of the fridge and use your hands to sprinkle it on top.

Cinnamon filling on top of batter in a pan.
Banana batter in a pan.
Streusel in the pan.

STEP 6: Bake. Bake the cake for 40-45 minutes. Let the cake sit in the hot pan for 10 minutes before placing on a cooling rack.

Add the vanilla glaze on top of the hot cake!

Baked coffee cake on a wire rack.
Glaze on top of the coffee cake.

Expert Baking Tips

  • Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
  • To easily remove the cake from the pan. Make sure to first spray the pan with baking nonstick spray. Then, line the bottom with parchment paper, so when it is time to remove the cake, it can be easily lifted out of the pan.
  • Add the glaze when the cake is hot, so the glaze melts in all of the streusel cracks.
  • Mash bananas on a plate using either a fork or potato masher.
  • For high altitude baking, add an extra 2 Tablespoons of flour to the banana recipe.
One bite missing from banana bread.

FAQ

Can this be made in any other pans?

8X8-inch square pan will not work, because it will be too thick and will not bake properly. However, you can double the recipe to use a 9X13-inch baking pan.

What makes a coffee cake a coffee cake?

A coffee cake is a single layer cake with a cinnamon flavor with a streusel on top. Which is what this is, except with banana too!

Can I make this into muffins?

Yes you can! This will make 24 muffins. Bake for 16-20 minutes.

Storing and Freezing

Store the banana bread coffee cake in an airtight container at room temperature up to 5 days.

Freezing

Wrap the individual slices in plastic wrap or use an airtight container. Freeze up to 30 days.

Thaw on the counter for 1-2 hours before eating.

Banana bread coffee cake with glaze on top.

Other Cinnamon Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

One slice of banana bread coffee cake on its side.
5 from 39 reviews

Banana Bread Coffee Cake

This banana bread coffee cake is a banana bread baked in a square pan with a cinnamon swirl filling. It is topped with a cinnamon streusel and a vanilla glaze. It has a crunch on top with a super soft cake!
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Ingredients
 
 

Cinnamon Streusel Topping

  • 1/2 cup Brown sugar, packed light or dark
  • 1/4 cup White granulated sugar
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Salt
  • 1 1/4 cup All-purpose flour
  • 1/2 cup Unsalted butter, melted

Cinnamon Filling

  • 3 TBSP Brown sugar, packed
  • 1 1/2 tsp Ground cinnamon

Banana Bread

  • 1/2 cup Unsalted butter, melted and cooled
  • 1/2 cup Brown sugar, packed
  • 1/4 cup White granulated sugar
  • 2 Large eggs, room temperature
  • 1/4 cup Sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 3 Medium over ripe bananas, mashed
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon

Vanilla Glaze

  • 1 cup Powdered sugar, sifted
  • 1/2 tsp Pure vanilla extract
  • 1-2 TBSP Milk

Instructions
 

Cinnamon Streusel Topping

  • In a medium bowl, mix the brown sugar, sugar, cinnamon, salt, flour, and melted butter with a fork until it clumps up. Place in the fridge while you make the rest of the cake.
    1/2 cup Brown sugar, 1/4 cup White granulated sugar, 1 1/2 tsp Ground cinnamon, 1/4 tsp Salt, 1 1/4 cup All-purpose flour, 1/2 cup Unsalted butter

Cinnamon Filling

  • In a small bowl, mix the brown sugar and cinnamon together. Set aside.
    3 TBSP Brown sugar, 1 1/2 tsp Ground cinnamon

Banana Bread

  • Preheat the oven to 350ยฐF. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and sides with parchment paper and spray again.
  • In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, eggs, sour cream, and mashed bananas (mash these well before adding to the bowl). Use a whisk to mix until combined and smooth.
    1/2 cup Unsalted butter, 1/2 cup Brown sugar, 1/4 cup White granulated sugar, 2 Large eggs, 1/4 cup Sour cream, 1 tsp Pure vanilla extract, 3 Medium over ripe bananas
  • Add the flour, baking soda, salt, and cinnamon. Mix this in until just combined.
    2 cups All-purpose flour, 1 tsp Baking soda, 1/2 tsp Salt, 1 tsp Ground cinnamon
  • Pour half of the banana batter into the pan and smooth using a rubber spatula. Sprinkle the cinnamon filling evenly on top of the batter. Use all of it. Spread the rest of the banana batter on top of the filling.
  • Pull the cinnamon topping out of the fridge and use your hands to break up the big clumps before sprinkles on evenly on top of the batter. Use all of it.
  • Bake for 35-45 minutes until a toothpick inserted comes out clean.
  • Let the cake sit on the hot pan for 10 minutes. Transfer the cake to a cooling rack by holding on to the parchment paper on the sides to lift it out of the pan.

Vanilla Glaze

  • Mix in a small bowl, mix the powdered sugar, vanilla, and milk. Add a little bit of milk at a time and mix until it is pourable.
    1 cup Powdered sugar, 1/2 tsp Pure vanilla extract, 1-2 TBSP Milk
  • Pour the glaze on top of the hot cake. Pour it all on. Let the cake cool completely before serving.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 289kcal, Carbohydrates: 50g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 186mg, Potassium: 61mg, Fiber: 1g, Sugar: 22g, Vitamin A: 380IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
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