Looking for a yummy make-ahead sweet treat? Banana Crumb Coffee Cake is perfect for brunches, afternoon tea, or even as an indulgent breakfast!
Mother’s Day is this coming Sunday! How are you celebrating the moms in your life (or yourself!)?
I’m back home after spending an AMAZING 11 days in Ireland (follow my Instagram feed and stories for pics and watch for travel tips here soon!). I love traveling but it’s so nice to be home with my family again. We’re planning a low-key Mother’s Day brunch here at our house with my parents, and my brother and his family.
Recently, I shared 35 Make-Ahead Brunch Recipes that are perfect for Mother’s Day. And I am excited to share one more: my make-ahead Banana Crumb Coffee Cake!
Got ripe bananas to use up?
If you buy a lot of bananas like we do, you inevitably also end up with some ripe ones near the end of their prime that you want to use up. There’s only so much chocolate chip banana bread one can make.
So I also like to make this Banana Crumb Coffee Cake to mix things up.
Bananas + Coffee Cake + Crumb Topping = Food Bliss
I used to think that coffee cake had actual coffee in it. Nope. Coffee cake is named as such because it is usually enjoyed with a cup of coffee. That said, I think it would be amazing to make an espresso coffee cake! But, that’s for another time.
Right now, let’s talk bananas. If you have a couple of ripe bananas that you need to use up, this Banana Crumb Coffee Cake is a delicious way to do so!
Dairy-Free Banana Crumb Coffee Cake
This Banana Crumb Coffee Cake recipe is:
- more moist and tender than plain ol’ coffee cake, thanks to the addition of ripe bananas,
- dairy-free, although you can use regular dairy if you don’t have a dairy allergy or sensitivity,
- topped with crunchy sweet crumb topping
- perfect with a cup of tea or coffee for breakfast, brunch, afternoon snack, or after dinner dessert!
How far in advance can I make this recipe?
You can make this yummy recipe a day in advance and either store at room temperature or in the refrigerator.
You can also freeze this cake inside an airtight freezer-safe container for up to one month. Simply thaw at room temperature for a few hours before serving.
Banana Crumb Coffee Cake Recipe
Ingredients
Crumb Layers
- 1 3/4 cup cold butter, cut into small cubes
- 3/4 – 1 cup all purpose flour (start with 3/4 cup, and gradually add more if needed)
- 1 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Cake
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 3 ripe bananas, peeled and mashed
- 1/2 cup butter, softened to room temperature
- 1 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.
- In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!)
- Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.
- Pour half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.
- Bake at 350º for 50-55 minutes, until a toothpick comes out clean.
- To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.
- Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving.
Notes
PIN IT:
I love any baked good with bananas, I just like the texture it gives things and coffee cake is always a favorite. This sounds sooooooo good, I can’t wait to make it! I think I’ll be baking this weekend ;)
Welcome back from Ireland! I’m not the biggest fan of bananas (I usually just freeze them and toss them into smoothies), but I enjoy them in baked goods. Think I might bake up a vegan version of this coffee cake. Yum!
Welcome home! I love how this cake has it all. Its banana healthy and moist with texture from crumbs and glaze… and appropriate for any meal!
I thought coffee cake had coffee in it too, so now I know better. This sounds like a delicious alternative to my standard banana muffins.
Oh wow, that crumb topping looks to die for!
Lisa Huff recently posted..Best Recipes from Snappy Gourmet
Banana, coffee and cake are on the list of my favourite ingredients and when they come together in one combination… Wow! I have to make them soon!
Welcome back from Ireland! I’m so glad you had a great time there :) This cake is right up my street and I just so happen to have all the ingredients in my cupboards to make this today! Can’t wait to eat it ;-)
I love this banana cake recipe. Looks so delicious and that crumbly topping is super tempting. I’m saving this recipe and making for weekends. My family will love this too.
This literally has my mouth watering, love your photos!
I love this as an alternative way to use those mushy bananas (that always happen in my house!) rather than making banana bread. The crumb on this cake looks scrumptious!
We always have overripe bananas laying around. And throwing them into a baked good makes it so nice an moist. Then add on that you can MAKE THIS AHEAD! Bamm! It’s a winner!
I love that you put the crumb mixture in the middle- doubling up on the best part!
Thanks so much Kelsey! More crumb mixture, the better, I say ;)
Marlynn Jayme Schotland recently posted..Banana Crumb Coffee Cake
You list flour in the crumble instructions, but don’t list it in the ingredients.
Did you forget to include it?
Pat – thanks for catching that! Just updated the recipe. Start with 3/4 cup, then gradually add more if you want more of a flour texture to your crumb topping/mixture. Thanks.
Marlynn Jayme Schotland recently posted..Banana Crumb Coffee Cake