Need a yummy recipe for Christmas morning? Try this Banana Crumb Coffee Cake!! My mom saw a similar recipe here and asked me to make something like it! I loved the idea, so I tweaked it with my own crumb cake recipe and created this yummy banana coffee cake. It has the perfect amount of sweet and the flavor of banana and spice combined with the textures of soft cake and crumb topping made this recipe a keeper for sure.
If you like banana bread and coffee cake you should definitely check out this recipe. 🙂 My family gave it a big thumbs up!
Plus it made the best breakfast along with my cinnamon coffee and a good book! I just started reading Ash & Bramble by Sarah Prineas. What are you reading?
Banana Crumb Coffee Cake
This banana crumb coffee cake satisfies morning and night! If you enjoy banana bread and crumb cake, this combo will make your palate very happy.
Ingredients
COFFEE CAKE:
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 cup very ripe bananas smashed
- ½ cup 1 stick salted butter, room temp
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 1 cup cold milk
CRUMB FILLING:
- 1/2 cup 1 stick cold salted butter, cubed
- 1/2 cup cold coconut oil
- 1 cup light brown sugar
- 1 1/2 cups all purpose flour
- 1/2 tsp. cinnamon
GLAZE:
- 1/2 cup powdered sugar
- 1-2 tsp. milk
Instructions
- Preheat your oven to 350 degrees F and spray a 13×9 baking dish with cooking spray or grease with butter and set aside.
- In a medium bowl whisk together the dry ingredients (flour, baking powder, cinnamon and nutmeg).
- In a large bowl mash bananas until they become very liquidy. Mix in softened butter until combined and stir in sugar, eggs and vanilla until mixed very well.
- Stir in half the milk, then half the flour and repeat until all is combined. Set aside while you make the crumb topping.
- To make the crumb topping, combine all the ingredients together cutting them together with a fork or pastry cutter until a pea sized crumbs form.
- Pour half of the batter into the prepared pan. Then pour a third of the crumb mixture. Cover the crumb mixture with the remaining cake batter and top with remaining crumb mixture.
- Bake for 40-45 minutes or until a toothpick comes out clean and sides are nicely browned. Cool for at least 20 minutes before glazing.
- For glaze, whisk powdered sugar and milk together and drizzle on top. Enjoy!
Have a gazillion banana recipes, cuz,love banana stuff, and,well been cooking for like,almost 40years!But,you said the magic word, CRUMB! LOVE CRUMBS, CRUMBLE, CRUMB! Print, pin to my “go, banana, go”board,and just may have to bake for a holiday brunch! Happy Holidays and a Blessed New Year to a very lovely lady! Wonder if will get a book?…
Haha, thanks so much Teri! Love your comment. Happy Holidays to you and yours as well! And I did in fact get a book this year. 😉 Thanks again!
Baaah! What a great idea! A yummy start to the day, and a way to wake up! XD
Thanks Sarah!! I appreciate the kind words. 🙂
I’m not much of a banana person (mainly because my dad doesn’t care for them, so growing up we didn’t have them in the house), but this looks yummy. We have a raspberry coffee cake we make that’s a bit time consuming, but ohmy, it’s tasty! This one reminds me of that with its crumb topping and glaze. 🙂
Oo!! Raspberry coffee cake sounds AMAZING! I’ve never thought of that?! I think I’ll have to try it – who knows, you might be seeing a similar recipe on my blog soon lol. Maybe with a chocolate drizzle? I love raspberry and chocolate. Haha. As always, thanks a bunch for stopping by my blog. You’re the best! 🙂
OMG thank you for this amazing recipe. Haven’t baked in a few years but this looked so delish I just whipped it up. So delish!
Yay, I’m so happy you liked it!! Thanks for coming by and leaving this feedback, Jennifer – made me smile!! 🙂
Made it with Cup for Cup flour GF and it was so good! The layers blended together bc it was too shallow in a 9×11 glass Pyrex. Trying it in a smaller pan today : )
Aw, thanks for stopping by and letting me know how you liked the recipe! I am so happy you tried and enjoyed. 🙂 Interesting – let me know how it turns out in the smaller pan! Thanks again for coming by, Emily! 🙂
I swirled raspberry preserves through it and also sliced a banana and put it in between
Such a great idea, Kathryn! That flavor combination sounds perfect. 🙂 Hope it turned out well!