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!
Recipe was excellent. Everyone loved it!!
-April
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.
So good!! Definitely a new favorite.
-Katie
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 coffee cake with streusel topping recipe is a delicious way to do so!
It was delicious! Lovely recipe! Perfect with coffee!
-Kara-lynne
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.
Love, love, love this recipe! 💕
-Vivian
Banana Crumb Coffee Cake Recipe
Ingredients
Crumb Layers
- 1 cup cold butter, cut into small cubes I use vegan butter to keep this dairy-free
- 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 again, use vegan butter for dairy-free option
- 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 almond 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:
Becca says
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 ;)
w says
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!
Pech says
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!
Katie Carrick says
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.
Lisa Huff says
Oh wow, that crumb topping looks to die for!
Tania | Fit Foodie Nutter says
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!
Michelle says
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 ;-)
Natalie says
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.
sue } the view from great island says
This literally has my mouth watering, love your photos!
Jenni LeBaron says
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!
Melissa Manos says
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!
Kelsey says
I love that you put the crumb mixture in the middle- doubling up on the best part!
Marlynn Jayme Schotland says
Thanks so much Kelsey! More crumb mixture, the better, I say ;)
Pat Certisimo says
You list flour in the crumble instructions, but don’t list it in the ingredients.
Did you forget to include it?
Marlynn Jayme Schotland says
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.
Haley says
I made this last night and there is no way the ratios are correct for the crumble. I followed the recipe exactly and my crumble turned to a thick dough looking substance that I still used and it just caramelized the whole thing. Still delicious but I would have liked to have the crumble I was hoping for.
CLS says
I experienced the exact same thing. I ended up using a different crumble recipe. I think this one had too much butter and not enough flour to create that true crumble.
Hanna says
Crumb recipe is not as picture describes. Mine turned out like a caramelized, buttery crust. Not what I was hoping for. Overall, I feel like this recipe calls for way too much sugar.
Viv says
Used Almond Milk. Love love love this recipe!
Katie says
I just made this, love the flavor and concept, but there is way too much butter. Especially in the crumble. I made it with less than called for and it was still too much. Will probably try again when I have more bananas but tweak it even more.
Bethany says
Replace most of granulated sugar in batter part with apple sauce and you won’t be disappointed!
Sara says
Made this for a coworkers going away carry in at work and although the flavors seem ok, there is no way the ratios for the crumb layer is correct! That is way too much butter and seems like too much brown sugar as well. The pictures posted didn’t look anything like what the batter or crumble turned out.
Katie says
So good!! Definitely a new favorite.
Jamie says
Yummy! I didn’t add the optional glaze.
Meg says
This was soooo good! Definitely a hit with my family!
Cindy says
Very moist and good!
Shannon says
Like many others commented, I had trouble cutting a full cup of butter into 1 cup of flour. It did not crumble. It’s in the oven now and I’m hoping for the best.
Georgia says
Looks like the crumb topping has the incorrect amount of butter. 1 c.? I imagine it should be 1 stick, which is 1/2 c. =).
KL says
I used vegan butter, coconut sugar and oat milk. It was delicious! Lovely recipe! Perfect with coffee!
Elaine says
2nd time this month I had to make this. My husband LOVED it
Ashley Freeman says
I only have 2 ripe bananas. Can I still use the same measurements for everything to make this?
Lisa says
This was so delicious! That crumb topping was everything!
Michelle says
Has any one tried this in a loaf pan rather than a 9×13? If so how much batter per pan and how long did you bake it?