Banana Crumb Coffee Cake

Looking for a yummy make-ahead sweet treat? Banana Crumb Coffee Cake is perfect for brunches, afternoon tea, or even as an indulgent breakfast!

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.

This Banana Crumb Coffee Cake recipe is:

  1. more moist and tender than plain ole’ coffee cake, thanks to the addition of ripe bananas,
  2. dairy-free, although you can use regular dairy if you don’t have a dairy allergy or sensitivity,
  3. topped with crunchy sweet crumb topping
  4. perfect with a cup of tea or coffee for breakfast, brunch, afternoon snack, or after-dinner dessert!

Crumb Layers

  • 1 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


  • 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


  1. Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.
  2. 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. 
  3. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  4. 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!) 

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