Banana Coffee Cake

12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Banana Coffee Cake is a moist, buttery coffee cake meets banana bread. Easy coffee cake made with ripe bananas and topped with a pecan brown sugar streusel.

Fresh fruit turns any Coffee Cake Recipe into something special. Just like Blueberry Coffee Cake, this Banana Bread inspired cake is perfect for Mother’s Day Brunch.

Banana Coffee Cake


Imagine the best banana bread recipe ever, baked like Banana Cake, and then topped with a nutty sweet streusel. That’s exactly what this new coffee cake recipe is! This delicious Banana Coffee cake is moist, buttery, and packed with banana flavor in every bite.

The ripe bananas in this coffee cake recipe don’t just add flavor, they make your cake so moist it melts-in-your-mouth. Banana Coffee Cake is made extra rich with sour cream and a whole stick of butter! If you have it on hand, try using buttermilk instead of the sour cream.

Banana Coffee Cake is so easy because its made with common pantry items. 

Ripen Bananas Fast

If you don’t have ripe bananas, use a quick hack to make them easy to mash and bring out even more banana flavor. Roast bananas with the peels on at 400 degrees for about 20 minutes or until they turn black. Allow the roasted bananas to cool before peeling and using in this Banana Coffee Cake recipe.


You can make Banana Coffee Cake ahead of time and have it ready to go for a special breakfast or brunch. Bake your coffee cake as usual and keep at room temperature for a day or two in advance. Since there is no flour in the streusel topping, you don’t have to worry about it getting moist or soggy.

This tasty sweet cake can be served for breakfast, brunch, or for dessert. For dessert, skip the streusel and frost with Cream Cheese Frosting or top with Whipped Cream. Make this cake even sweeter by drizzling Salted Caramel Sauce over your cake once it’s cooled.

Slice of Banana Coffee Cake


    • Cream Cheese: Swirl dollops of softened cream cheese gently into cake batter once you’ve poured it into the pan.
    • Chocolate Chips: Add 1 cup dark chocolate chips or semi-sweet chocolate chips the streusel topping. You can add a chocolate chips streusel layer to the middle of the coffee cake chocolatey goodness all the way through.
    • Nuts: Instead of pecans, use chopped walnuts or almonds. You can also replace the pecans in the topping with rolled oats for a nut-free streusel topping.
    • Crumb Topping: Instead of the streusel, make a crumb topping with ¼ cup brown sugar, ⅓ tablespoons flour, 2 tablespoons cold butter (cubed), and ¾ teaspoons ground cinnamon.
    • Muffins: Make Banana Coffee Cake Muffins by baking in a muffin tin at 350 degrees for 18-22 minutes, until a toothpick comes out clean with moist crumbs.
    • Banana Bundt Cake: Bake your cake batter in a well greased bundt cake pan for 55-60 minutes. Add streusel topping to bottom of the pan and pour batter over it. Cool 20 minutes before flipping cake over to remove from the pan.



  • Serve: Coffee Cake can be stored at room temperature for up to 3 days, covered in plastic wrap or aluminum foil.
  • Store: Keep your Banana Coffee Cake fresh longer by refrigerating for up to 1 week in an airtight container. Bring to room temperature before serving.
  • Freeze: Cool your cake completely and then wrap tightly with plastic wrap or transfer to a sealed container and freeze for up to 3 months. Uncover and thaw at room temperature to serve.

Banana Coffee Cake from top down

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Banana Coffee Cake

Banana Coffee Cake is a moist, buttery coffee cake meets banana bread. Easy coffee cake made with ripe bananas and topped with a pecan brown sugar streusel.
Yield 12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs , beaten
  • 1 cup ripe banana , mashed
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup pecans , chopped

Streusel Topping

  • 1/2 cup pecans , chopped
  • 1/4 cup brown sugar , packed
  • 1 teaspoon ground cinnamon


Banana Cake

  • Preheat oven to 350 and spray springform pan with baking spray.
  • Whisk together sugar, oil, eggs, banana, sour cream and vanilla extract in a large bowl together until smooth.
  • Sift flour, baking soda and baking powder in a second bowl then add it to the wet mixture and whisk until just combined.

Streusel Topping

  • Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.

To Finish

  • Bake for 45 minutes, until a toothpick inserted into the center comes out clean.


Calories: 295kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 175mg | Potassium: 152mg | Fiber: 2g | Sugar: 22g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Banana 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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. Hi Sabrina! Just popped the cake in the oven….and am now reading the whole recipe again. You mention butter and cake flour in the story but neither appear in the recipe itself. Help!

    1. Thanks for catching that. I originally had planned to use cake flour but switched to AP flour when testing the recipe. Looks like that never got taken out of the post. Sorry about that.

  2. I have ripe bananas on my counter that need to be used and this will make the perfect breakfast for my family.

  3. This banana coffee cake is super flavorful and moist. It was so easy to make and the family loved it.

  4. OK. First. You had me at the pecan streusel. But past that – I’ve never tried roasting bananas to make them ripen! That’s genius. I’ll be trying that this weekend!

    1. I ended up using AP flour for this recipe. I’ve edited the post to take that section out. Thanks for letting me know.