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!
In the words of my husband, “This is the best banana cake I’ve ever had.” It’s light, fluffy, and moist- literally so perfect!
-MELISSA
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.
“Amazing! Took it to work for my staff and I have to make another one as it was gone too fast and everyone loved it! So freaking good!”
– Reader Christine
These are my tried and true kitchen essentials. These are the best kitchen tools I personally use in my homecooking! From my favorite cooking tools to baking tools, the best small appliances for homecooks, and more, this kitchen essentials checklist will help you master most recipes in your home kitchen!
Best Instant Pot
I have and use this 8-quart Instant Pot Duo a few times a week. Be sure to check out my Instant Pot Recipes!
Best Blender
This Vitamix is one of the more affordable Vitamix blenders, and it gets the job done! I use this blender almost every day, for smoothies, soups, sauces, and so much more!
Best Stand Mixer
This 5-quart KitchenAid Stand Mixer is a workhorse in my kitchen! I use it almost every day for everything from cookies to pizza dough to icing. I use mine so much, I have two: one in a limited edition Ocean Drive color, and one in white.
Best Slow Cooker
I've had this Ninja 3-in-1 Cooking System for years, and it's amazing! I love using it mainly as a slow cooker. I also love to use it to keep food warm for parties. Cleans up easily too!
Best Everyday Kitchen Knife
My favorite kitchen knives are Global knives, Shun knives, and Chubo knives. If you can only have one really nice, high quality knife, then start with this 8-inch Global Chef's Knife. It has a nice grip and will last a lifetime if you store it properly and remember to sharpen it regularly using a whetstone. I use my Global knife everyday in the kitchen!
Best Air Fryer
It took me a while to develop air fryer recipes that my whole family loved. During our kitchen remodel, I learned how to create delicious dishes using our GoWise Air Fryer, and now I love it! This 5.8 Quart, 8-in-1, XL Air Fryer is perfect size for families with 3+ people.
More Recipes You Might Like:
- Classic Chocolate Chip Bars
- Gingerbread Loaf with Peppermint Cream Cheese Frosting
- Pumpkin Cream Cheese Muffins
- Mini Citrus Bundt Cakes
Banana Crumb Coffee Cake Recipe
Banana Crumb Coffee Cake
Ingredients
Crumb Layers
- 1/2 cup cold butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free
- 1 cup all purpose flour (gradually add more by the tablespoon if needed)
- 1 cup packed 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
Recipe was excellent. Everyone loved it!!
-April
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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!
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!
flavors are wonderful, batter was a good consistency. My only two issues I had was that there was SO much crumble! Even putting a ton in the middle, I couldn’t use it all. And in order to really get two layers, there wasn’t enough batter. I would have skipped the layering step and just made half the amount of crumb topping and it would have been perfect!
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 ;)
Unfortunately I think there’s been a mistake in your recipe. Like a few of the other reviewers have said, I think there is too much butter in the crumb topping. At 55 minutes of baking, the top of my coffee cake looked like butter soup. I followed the recipe exactly as written, using real butter. Chilled for the crumb topping and all. Are you sure you have the recipe written correctly? 💗
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.
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.
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.
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.
Used Almond Milk. Love love love this recipe!
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.
Replace most of granulated sugar in batter part with apple sauce and you won’t be disappointed!
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.
So good!! Definitely a new favorite.
Yummy! I didn’t add the optional glaze.
This was soooo good! Definitely a hit with my family!
Very moist and good!
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.
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. =).
I used vegan butter, coconut sugar and oat milk. It was delicious! Lovely recipe! Perfect with coffee!
2nd time this month I had to make this. My husband LOVED it
I only have 2 ripe bananas. Can I still use the same measurements for everything to make this?
This was so delicious! That crumb topping was everything!
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?
A big hit! The only different thing I did was add a handful of rolled oats to the crumb………makes it more crunchy…
Just made this yesterday. My first ever time making a crumb cake and it is DELICIOUS. Sent some off to friends too and they love it. Great recipe! Moist and tasty!
Hooray! Lauren, thank you for making the recipe and for taking the time to comment. So glad you all enjoyed it! :)
LOVE! I used oat milk since we were low on dairy milk and added 1/2 cup chopped pecans to the crumb mix. I followed the recipe for the rest. Cooked in a mini loaf tray (8 mini loafs) and cooked for 30min in the oven at 350.
I don’t have a stand mixer. Would a hand mixer work as well?