Banana Bread Coffee Cake

Banana Bread Coffee Cake is a brunch treat that’s made with cream cheese, large eggs, bananas and vanilla extract. 

If you enjoyed the recipes for Cinnamon Roll Coffee Cake and Blueberry Cream Cheese Coffee Cakehere’s a new recipe to try at your next brunch. Banana Bread Coffee Cake is really simple and it will keep for a while, so you can make it the day before and eat it for a quick breakfast on the go.

Banana Bread Coffee Cake slice

If you’re looking for the perfect pastry to pair with your morning cup of coffee, then you need to try Banana Bread Coffee Cake. It’s dense, has a natural blend of sweet and savory banana flavors, and is amazing with a rich, full cup of coffee. You can serve up this Banana Coffee Cake for a tasty snack, a fancy brunch, or a quick breakfast when you’re running late for work.

Banana Bread Coffee Cake Collage

To make your own Banana Bread Coffee Cake, start by spraying a bundt pan with cooking spray, then preheat the oven. While it’s heating up, mix flour, melted butter, brown sugar, sugar, salt and other topping ingredients together in a medium bowl. Next, mix the rest of the dry ingredients and wet ingredients together in a stand mixer. Once they’re well blended, fold in half of the topping mixture. Pour the rest of the topping into the bottom of the bundt pan, distributing it evenly with a rubber spatula. This will be the top of your Coffee Cake when you turn it out. Lastly, pour the batter over the topping, and put it in the oven.

When the timer goes off, pull out the pan of Banana Bread Coffee Cake and insert a toothpick into the middle. When you pull the toothpick out, check to see if it’s clean. If it is, it means that the inside of the cake is cooked and ready to cool. If it isn’t, then you need to put the Banana Bread Coffee Cake back in to cook a little longer.

More Banana Recipes

How to Make Banana Bread Coffee Cake

  • Spray a bundt pan with non-stick cooking spray, set aside.
  • Preheat the oven to 350 degrees.
  • Prepare topping mixture by mixing ingredients together in a medium bowl. Set aside.
  • In your mixer, cream your cream cheese until smooth.
  • Add in butter, continue to beat until creamy.
  • Add in bananas, sugar and vanilla. Beat until smooth.
  • Beat in eggs one at a time.
  • Combine all-purpose flour, baking soda, baking powder and cinnamon in separate bowl.
  • Add to the wet ingredients slowly until incorporated.
  • Fold in about half of the topping mixture.
  • Pour the remaining topping mix into the bundt pan, evenly distributing it.
  • Slowly pour batter over the topping, smooth it out.
  • Bake for 60 minutes, or until toothpick inserted in the center comes out clean.
  • Invert onto a plate and set on a cooling rack.
  • Serve warm or at room temperature.

Banana Bread Coffee Cake finished

Variations on Banana Bread Coffee Cake

  • Nuts: You can sprinkle some chopped pecans, peanuts or cashews onto the Coffee Cake for an added crunch. The crisp texture of the nuts and the soft, spongy cake go together perfectly.
  • Toppings: You can top your Banana Bread Coffee Cake with chocolate chips, ground cinnamon, peanut butter, frosting, butter or anything else you can think of.
  • Muffins: Pour the batter into a muffin tin to make delicious, shareable Banana Bread Coffee Cake muffins to eat on the go easily. You may have to adjust the cooking times, so keep an eye on them so they don’t burn.

Banana Bread Coffee Cake finished with glaze

More Brunch Recipes

How Long is Banana Bread Coffee Cake Good? 

  • Serve: If you forgot about your Banana Bread Coffee Cake last night and left it out, don’t worry. Your Coffee Cake will be fine for up to 2 days out at room temperature before it gets stale.
  • Store: Wrap up your Coffee Cake in plastic wrap or put it in a sealable bag and put it in the fridge. It will be good for up to a week. Make sure that you wait until the cake has cooled down to room temperature before you put it in the fridge though or you’ll trap bacteria in there with your leftovers.
  • Freeze: The Coffee Cake will stay good for up to 3 months in the fridge. Make sure to keep it in an airtight container or it will get mushy and gross.

Banana Bread Coffee Cake slice

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Banana Bread Coffee Cake

Banana Bread Coffee Cake is a brunch treat that's made with cream cheese, large eggs, bananas, and vanilla extract.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Cake
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounce cream cheese , softened
  • 1/2 cup unsalted butter , softened
  • 3 ripe bananas , mashed
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon  vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon  baking soda
  • 1 teaspoon cinnamon
  • 2 1/4 cup flour

Topping

  • 3/4 cup flour
  • 1/3 cup walnuts (optional)
  • 1/2 cup butter , melted
  • 1/3 cup brown sugar
  • 3 tablespoons sugar
  • 1 1/2 teaspoon cinnamon
  • 1 pinch salt

Instructions

  • Spray a bundt pan with non-stick cooking spray, set aside.
  • Preheat oven to 350 degrees.
  • Prepare topping mixture by mixing ingredients together, set aside.
  • In your mixer cream your cream cheese until smooth, add in butter, continue to beat until creamy.
  • Add in bananas, sugar and vanilla, and beat until smooth.
  • Beat in eggs one at a time.
  • Combine flour, baking soda, baking powder, and cinnamon in separate bowl.
  • Add dry ingredients to wet ingredients, slowly incorporate.
  • Fold in about half of the topping mixture.
  • Pour the remaining topping mixture into the bundt pan evenly.
  • Slowly pour batter over the topping, smooth out.
  • Bake for 60 minutes, or until toothpick inserted in the center comes out clean.
  • Invert onto a plate.
  • Serve warm or at room temperature.

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 232mg | Potassium: 278mg | Fiber: 2g | Sugar: 35g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg
Keyword: Banana Bread Coffee Cake

Banana Bread Coffee Cake Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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