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Banana Crumb Coffee Cake with Streusel Topping

A soft, moist banana cake topped with a crunchy streusel, perfect for gatherings or cozy brunches.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 pieces ripe bananas, mashed The riper the bananas, the sweeter the cake.
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional) Add for a delightful crunch.
Streusel Topping Ingredients
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/2 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed bananas, sugar, brown sugar, softened butter, eggs, and vanilla extract. Beat until smooth and creamy.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the banana mixture, folding until just combined. Stir in chopped nuts if using.
  4. In a small bowl, combine flour, sugar, butter, and cinnamon for the streusel topping. Mix until crumbly.
Baking
  1. Pour the banana batter into a greased 9x13-inch baking dish. Sprinkle streusel topping evenly over the batter.
  2. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Let the cake cool on a wire rack before slicing into squares.
  2. Best enjoyed warm or at room temperature.

Notes

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap and foil for about 2 months. Thaw in the refrigerator overnight or warm individual slices in the microwave.