I can never choose between banana bread and coffee cake, so this ultra-moist banana coffee cake gives me both with a cinnamon sugar swirl and buttery crumble on top. It’s the kind of bake that disappears slice by slice before I even think to save one.

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I’m obsessed with this banana coffee cake because it hits that banana bread craving, then goes completely off with a cinnamon sugar swirl and crumbly top. I love how the mashed ripe bananas make every slice ridiculously moist without turning heavy, and the brown sugar brings that sticky, bakery-style bite I can’t leave alone.

But the best part is the contrast: soft cake, sweet ribbon, crunchy crumble. That combo gets me every time.

And yes, I fully eat this for breakfast, dessert, and random forkfuls straight from the pan. No shame.

Just a seriously good banana cake situation.

Ingredients

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Flour gives the cake structure, so it slices nicely without feeling heavy.
Baking soda and baking powder help it rise up soft and fluffy.
Cinnamon in the batter adds that cozy, bakery-style warmth everyone loves.
Salt keeps the sweetness in check, which honestly makes everything taste better.
Soft butter brings richness and helps the crumb stay tender.
Sugar sweetens the cake and helps the edges get lightly golden.
Eggs hold everything together and add a little extra softness.
Ripe bananas make it sweet, moist, and actually taste like banana.
Sour cream or Greek yogurt keeps it super moist with a tiny tang.
Vanilla rounds things out, so the cake tastes warm and homemade.
Milk loosens the batter just enough, especially when bananas are thick.
Brown sugar and cinnamon swirl into gooey, sweet little pockets.
Melted butter makes the swirl rich instead of dry or gritty.
Crumble topping adds buttery crunch, because soft cake needs contrast.
Plus nuts add crunch and a toasty bite, if you’re into that.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon (for batter)

1/2 teaspoon salt

1/2 cup unsalted butter, softened (1 stick)

1 cup granulated sugar

2 large eggs

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/2 cup sour cream or plain Greek yogurt

1 teaspoon vanilla extract

2 tablespoons milk

3/4 cup packed brown sugar (for cinnamon swirl)

1 tablespoon ground cinnamon (for swirl)

2 tablespoons melted butter (for swirl)

3/4 cup all purpose flour (for crumble topping)

1/2 cup packed brown sugar (for crumble)

1 teaspoon ground cinnamon (for crumble)

6 tablespoons cold unsalted butter, cubed (for crumble)

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350 degrees F and grease or line a 9×13 inch pan.

2. Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a bowl.

3. In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light, then beat in 2 large eggs one at a time.

4. Stir in 1 1/2 cups mashed ripe bananas, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon vanilla extract, and 2 tablespoons milk until combined.

5. Fold the dry ingredients into the wet mixture just until combined; do not overmix.

6. For the cinnamon swirl, mix 3/4 cup packed brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter until crumbly.

7. Pour half of the batter into the prepared pan, spread evenly, sprinkle the cinnamon swirl mixture over the batter, then top with the remaining batter and smooth the surface.

8. For the crumble topping, combine 3/4 cup all purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon, then cut in 6 tablespoons cold cubed unsalted butter until pea sized crumbs form; stir in 1/2 cup chopped walnuts or pecans if using.

9. Sprinkle the crumble evenly over the top of the cake.

10. Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs; cool in the pan on a wire rack before slicing and serving.

Equipment Needed

1. 9×13 inch baking pan, greased or lined
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand whisk and sturdy wooden spoon
4. Measuring cups and measuring spoons
5. Rubber spatula for folding and smoothing batter
6. Potato masher or fork for mashing bananas
7. Pastry cutter or two forks for cutting butter into crumble
8. Cooling rack (wire)
9. Toothpick or cake tester for doneness

FAQ

Can I use overripe bananas or do they need to be a certain ripeness? Yes. Very ripe bananas with brown spots are best because they are sweeter and mash easily, which adds moisture and banana flavor to the cake.

Can I substitute Greek yogurt for sour cream or vice versa? Yes. Use equal amounts; both add moisture and a slight tang. Greek yogurt will make the batter a bit thicker but the bake time stays the same.

How do I know when the cake is done? Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The cake should pull slightly away from the pan edges and the top should spring back when pressed gently.

Can I make this nut free or add different mix ins? Yes. Omit the nuts for a nut free cake. You can also fold in 1/2 cup chocolate chips or dried fruit, but reduce other add ins accordingly so the batter stays balanced.

How should I store and reheat leftovers? Store cooled cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat single slices in the microwave for 10 to 20 seconds or warm in a 325 F oven for 8 to 10 minutes.

Can I make the batter or toppings ahead of time? Yes. You can make the crumble and cinnamon swirl up to 2 days ahead and refrigerate. The batter is best baked the same day, but can be refrigerated for up to 24 hours; add 2 to 5 minutes to the bake time if chilled.

MOIST Banana Coffee Cake Recipe Substitutions and Variations

All purpose flour: use a 1 to 1 gluten free all purpose blend (same volume) or whole wheat pastry flour at a 1 to 1 ratio, expect a slightly denser crumb and add 1 to 2 tablespoons extra milk if too dry.
Unsalted butter (batter): substitute melted coconut oil at a 1 to 1 volume ratio or neutral vegetable oil at 7 parts oil to 8 parts butter by volume for similar moisture and tenderness.
Sour cream or plain Greek yogurt: swap buttermilk at equal volume or crème fraîche at equal volume; if using thinner buttermilk reduce the added milk by an equal amount.
Eggs: replace each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce for a moist, binding alternative.

Pro Tips

1) Use very ripe bananas for the most flavor and moisture. The darker and softer they are the sweeter the banana flavor will be, so mash them well so they fold into the batter easily.

2) Chill the crumble butter and pulse it quickly with a fork or pastry cutter until you have pea sized bits. Those little cold chunks create better texture during baking and give you crunchy pockets on top instead of a flat, greasy layer.

3) Don’t overmix once you combine wet and dry ingredients. Stir until just combined so the cake stays tender. A few streaks of flour are fine; they will disappear during baking.

4) Spread the batter in the pan in two thin layers when adding the cinnamon swirl. This helps the swirl stay distinct and prevents it from sinking to the bottom or completely blending into the cake.

5) Tent the pan with foil if the crumble starts to brown too quickly. Remove the foil for the last 5 to 10 minutes so the topping finishes crisping without burning while the center finishes baking.

MOIST Banana Coffee Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

545

kcal

Equipment: 1. 9×13 inch baking pan, greased or lined
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand whisk and sturdy wooden spoon
4. Measuring cups and measuring spoons
5. Rubber spatula for folding and smoothing batter
6. Potato masher or fork for mashing bananas
7. Pastry cutter or two forks for cutting butter into crumble
8. Cooling rack (wire)
9. Toothpick or cake tester for doneness

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon (for batter)
1/2 teaspoon salt
1/2 cup unsalted butter, softened (1 stick)
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 medium bananas)
1/2 cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
2 tablespoons milk
3/4 cup packed brown sugar (for cinnamon swirl)
1 tablespoon ground cinnamon (for swirl)
2 tablespoons melted butter (for swirl)
3/4 cup all purpose flour (for crumble topping)
1/2 cup packed brown sugar (for crumble)
1 teaspoon ground cinnamon (for crumble)
6 tablespoons cold unsalted butter, cubed (for crumble)
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350 degrees F and grease or line a 9×13 inch pan.
Whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a bowl.
In a large bowl, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light, then beat in 2 large eggs one at a time.
Stir in 1 1/2 cups mashed ripe bananas, 1/2 cup sour cream or plain Greek yogurt, 1 teaspoon vanilla extract, and 2 tablespoons milk until combined.
Fold the dry ingredients into the wet mixture just until combined; do not overmix.
For the cinnamon swirl, mix 3/4 cup packed brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter until crumbly.
Pour half of the batter into the prepared pan, spread evenly, sprinkle the cinnamon swirl mixture over the batter, then top with the remaining batter and smooth the surface.
For the crumble topping, combine 3/4 cup all purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon, then cut in 6 tablespoons cold cubed unsalted butter until pea sized crumbs form; stir in 1/2 cup chopped walnuts or pecans if using.
Sprinkle the crumble evenly over the top of the cake.
Bake 35 to 45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs; cool in the pan on a wire rack before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.