Want to make a sweet treat ahead of time that tastes great?Banana Crumb Coffee Cake is great for brunch, afternoon tea, or even a special breakfast!
This Sunday is Mother’s Day! How are you honoring the mothers in your life (or yourself)?
Do you have ripe bananas that you need to use up?
If you buy a lot of bananas like we do, you will eventually have some that are ripe and need to be used up. You can only make so much banana bread with chocolate chips.
I also like to make this Banana Crumb Coffee Cake to change things up.
Food Bliss: Bananas, Coffee Cake, and Crumb Topping
At first, I thought coffee cake had real coffee in it. Nope. People usually eat coffee cake with a cup of coffee, which is why it has that name. That being said, I think it would be great to make a coffee cake with espresso in it! But that’s a different story.
Let’s talk about bananas right now. This recipe for banana coffee cake with streusel topping is a tasty way to use up a few ripe bananas.
Banana Crumb Coffee Cake Without Dairy
This is how to make Banana Crumb Coffee Cake:
- It has ripe bananas in it, which makes it more moist and tender than regular coffee cake.
- It is dairy-free, but if you don’t have a dairy allergy or sensitivity, you can use regular dairy.
- It has a crunchy sweet crumb topping.
- It’s great with tea or coffee for breakfast, brunch, an afternoon snack, or dessert after dinner!
How long before I can make this recipe?
You can make this tasty dish a day ahead of time and keep it at room temperature or in the fridge.
You can also put this cake in a freezer-safe container that doesn’t let air in and freeze it for up to a month. Just let it thaw at room temperature for a few hours before serving.
Coffee Cake with Banana Crumbs
Time to Prepare: 15 minutes
Time to cook: 50 minutes
Total Time: 1 hour and 5 minutes
Number of servings: 12
Layers of Crumbs
- ½ cup of cold, unsalted butter (8 tablespoons), cut into small cubes. I use vegan butter to keep this dairy-free.
- 1 cup of all-purpose flour (add more by the tablespoon if you need to)
- 1 cup of tightly packed light brown sugar
- ½ cup of sugar in granules
- 1 teaspoon of ground cinnamon
Cake
- 2 cups of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of salt
- 3 ripe bananas, peeled and mashed
- ½ cup of unsalted butter that has been softened to room temperature. If you don’t want dairy, you can use vegan butter instead.
- 1 cup of sugar in granules
- 2 big eggs
- 1 teaspoon of vanilla
- 1 cup of almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)
Glaze (not required)
- 1 cup of powdered sugar
- 1–2 tablespoons of almond milk
Instructions
- Set the oven to 350 degrees F. Set aside a 9″ x 13″ baking dish that has been greased with butter or cooking spray.
- Use your hands or two forks to break up the cold butter cubes, flour, sugars, and cinnamon in a big bowl until the mixture looks like a crumbly topping. Put the crumb mixture away.
- In a big bowl, mix together the flour, baking powder, cinnamon, and salt. Put it aside.
- Mix the softened butter on medium speed in a stand mixer for about 2 minutes, or until it is creamy. Mix in the sugar for another minute, or until it is well mixed in. Then mix in the eggs, vanilla, and mashed bananas until everything is well combined (don’t overmix!).
- Set the mixer to low and mix in the milk and flour one at a time until everything is well mixed.
- Put half of the cake batter into the baking dish that has been set up. Add 1/3 to 1/4 of the crumb mixture on top. Then, pour the rest of the cake batter on top of that layer. Finally, spread the rest of the crumb topping evenly over the top.
- Bake for 50 to 55 minutes at 350º, or until a toothpick comes out clean.
- To make the glaze that is not required:Mix the powdered sugar and 1 tablespoon of milk together in a small bowl. If you want a glaze that is thicker or thinner, add more milk as needed. Put it aside.
- Let it cool for 5 to 10 minutes at room temperature before adding the glaze, cutting it, and serving.
Storage Tips & Serving Suggestions
You can keep it in an airtight container at room temperature for up to three days or in the fridge for up to five days. Put in a container that can go in the freezer and freeze for up to a month. Let it thaw all the way at room temperature before serving.
If you want to make this recipe without dairy, you can use vegan butter and almond milk.
Butter: Don’t forget that the butter needs to be cold and that the butter sticks need to be cut into small cubes for the crumb topping. Don’t try to use any kind of spread for this.
Nutrition Information
Calories: 497kcal, Carbs: 84g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 348mg, Potassium: 181mg, Fiber: 2g, Sugar: 56g, Vitamin A: 532IU, Vitamin C: 3mg, Calcium: 119mg, Iron: 2mg
The nutrition information is automatically calculated, so it should only be used as a rough guide.