Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.
We LOVE coffeecake! How about you? There’s just something about a slice of delicious coffeecake to go with my big old mug of hot coffee in the morning! Today I want to share this recipe for a delicious banana streusel coffeecake that is simple to make, and tastes wonderful!
This coffeecake is truly not difficult to prepare, and yields 12 slices of yummy coffeecake, perfect for a breakfast or afternoon snack! Here’s how to make this treat.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Coffeecake Batter
BEFORE YOU BEGIN: Preheat your oven to 350°F. You will also need to line a 9″ cake pan with parchment paper (extending the paper to overhang the edges of the pan).
Leave parchment paper hanging over the sides, because you will lift the finished coffeecake out of the pan later using the excess paper as “handles”. Lightly spray the parchment paper with non-stick baking spray.
Okay… now it’s time to make the batter for this coffeecake. Place melted butter, granulated sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large mixing bowl. Mix these wet ingredients together until combined and the batter is smooth. Add mashed bananas to the bowl and stir until the mashed bananas have been fully incorporated into the batter.
Combine And Add Dry Ingredients To Batter
In a separate bowl, whisk together all purpose flour, baking soda and salt. These are the dry ingredients. Add the dry ingredients a little bit at a time to the wet ingredients (the batter), and stir only until all ingredients have been combined. Don’t overmix! You will be left with a fairly thick coffeecake batter. Set this aside while you make the streusel topping.
Make The Streusel Topping
Place flour, brown sugar, salt, cinnamon, and small chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), and cut the butter into the other ingredients until the streusel crumbs become about the size of peas.
Bake The Banana Streusel Coffeecake
Spread the banana streusel coffeecake batter evenly in the parchment paper-lined cake pan. Sprinkle all of the streusel topping over the top of the batter, making sure to coat the entire surface.
Bake the coffeecake at 350°F. for about 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary just a bit due to oven temperature variations. When done, remove the pan from the oven, and transfer it to a wire rack to cool.
Let the banana streusel coffeecake cool for 10-15 minutes, then carefully lift it up and out of the pan by using the parchment paper “handles”. Place the coffeecake back onto the wire rack and let it cool completely before removing the parchment paper.
Who Wants A Slice Of Banana Streusel Coffeecake?
When the banana streusel coffeecake has cooled completely (to room temperature), remove the parchment paper from the sides and bottom. Now this delicious coffeecake is ready to slice and serve! We feel this coffeecake tastes the absolute best when served at room temperature! Cut the coffeecake into 12 wedges and serve with a steaming cup of coffee, tea OR a big old glass of cold milk. YUM!
The recipe will yield 12 nice sized pieces, and any leftovers will keep (covered, at room temp.) for several days. Any leftover coffeecake slices can also be frozen, if wrapped and stored in an airtight container or wrapped well in aluminum foil.
I really hope you try this absolutely delicious banana streusel coffeecake. I’m confident you’re going to love it! Thank you for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More COFFEECAKE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of coffeecake recipes for you to check out, including:
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Original recipe adapted from Lauren Miyashiro at: https://www.delish.com/cooking/recipe-ideas/recipes/a57269/banana-bread-coffee-cake-recipe/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Banana Streusel Coffeecake is a yummy breakfast treat, featuring a banana sour cream coffeecake with a brown sugar cinnamon crumb topping.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter melted (½ cup= 1 stick)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg + 1 egg YOLK
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¾ teaspoon instant coffee granules (finely ground) or espresso powder
- 3 bananas (very ripe) mashed
- ½ cup all purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 4 Tablespoons cold butter cut in small cubes
Preheat oven to 350°F. Line a 9" cake pan with parchment paper, leaving some parchment paper hanging over the sides. You'll lift the coffeecake out of the pan later using excess paper as "handles". Lightly spray parchment paper with non-stick baking spray. Set pan aside.
Make Batter: Place melted butter, sugar, brown sugar, an egg plus an egg yolk, sour cream and coffee powder in a large bowl. Mix together until combined and smooth. Add mashed bananas; stir until they're fully incorporated into the batter.
In separate bowl, whisk together flour, baking soda and salt. Add this dry mix a little at a time to the wet batter. Stir only until ingredients have been combined. Don't overmix! Set bowl aside.
Make streusel: Place flour, brown sugar, salt, cinnamon, and chunks of COLD butter in a medium bowl. Use a hand held pastry blender, two forks (or your fingers), to cut the butter in until the streusel crumbs are about the size of peas.
Spread batter evenly in the parchment paper-lined cake pan. Sprinkle the streusel topping over the batter, coating the entire surface.
Bake coffeecake at 350°F. for 45 minutes OR until a toothpick inserted into the top middle of the coffeecake comes out clean. Your time may vary a bit due to oven temperature variations. When done, remove pan from oven; transfer to a wire rack to cool in pan for 10-15 minutes, then carefully lift it out of the pan by using the parchment paper "handles". Place coffeecake back on wire rack; cool completely before removing parchment paper.
Remove parchment paper from coffeecake sides and bottom. Cut the coffeecake into 12 wedges and serve. Enjoy!
Here’s one more to pin on your Pinterest boards!