The Ultimate Super Moist Banana Coffee Cake with Crunchy Streusel and Sweet Glaze
Indulge in the irresistible delight of this **Super Moist Banana Coffee Cake**, a truly perfect choice for any breakfast, brunch, or even as a special dessert. Each bite offers a harmonious blend of sweet, comforting banana flavor and an incredibly tender, melt-in-your-mouth texture that will leave you craving more. Imagine a warm, fragrant cake, generously topped with a crunchy, sweet streusel, and finished with a delicate, glistening glaze. It’s an experience that’s both comforting and gourmet, ideal for serving alongside a steaming mug of coffee or tea, or simply enjoying as a standalone treat to brighten your day.
Do you often find yourself with a few overripe bananas sitting on your counter, wondering how to best utilize their potent sweetness? Look no further! This banana crumb cake recipe is not only the perfect solution for using up those ripe bananas but transforms them into a truly extraordinary baked good. The natural sugars in ripe bananas are essential for both the unparalleled moisture and the deep, rich flavor profile of this coffee cake, making it a sustainable and delicious choice.
Let’s clarify a common misconception: a coffee cake doesn’t necessarily contain coffee as an ingredient. Its name comes from its traditional purpose – a delightful cake designed to be enjoyed *with* coffee, particularly during breakfast, brunch, or afternoon tea. While we absolutely adore pairing a slice of this banana coffee cake with a warm, freshly brewed cup of coffee to kickstart the day, the cake itself is completely coffee-free, allowing the wonderful banana and spice flavors to shine through.
The characteristic texture of coffee cake is typically denser and more substantial than a light, airy layer cake, providing a satisfying bite that holds up well to its generous toppings. Its flavor profile is often elevated with comforting spices such as warm cinnamon, aromatic nutmeg, or exotic cardamom. This particular recipe embraces these classic elements, creating a cake that is both familiar and exciting, with every component thoughtfully balanced.
The beauty of coffee cake lies in its incredible versatility when it comes to flavor. While this banana version is exceptional, the concept can be adapted to countless delicious creations. You can explore a vibrant apple coffee cake, a sweet cherry coffee cake, a tangy rhubarb coffee cake, or even charming mini triple berry coffee cakes. The possibilities are truly endless, catering to every seasonal fruit and flavor preference.
This specific banana coffee cake recipe stands out with its unique blend of these beloved flavors and more! As a trained pastry chef, I can confidently tell you that this combination of ingredients and techniques delivers a taste experience that is deeply satisfying and truly hits home for me, evoking warmth and comfort with every forkful.
The banana flavor in this cake is carefully balanced – it’s wonderfully present yet subtle, adding a natural sweetness and depth that elevates this coffee cake far beyond the ordinary. But what truly sets it apart is the magnificent crumb topping. It’s generously packed with rich brown sugar and crunchy bits of butter and flour, creating a delightful textural contrast and a burst of cinnamon-infused sweetness that provides the absolute perfect finishing touch to this already incredible cake.
If you’re a devoted fan of banana-based treats, you absolutely must try these other fantastic recipes. My banana chocolate chip muffins are fluffy and bursting with flavor. You’ll also adore my elegant banana bundt cake and the decadent chocolate banana muffins! Each recipe offers a unique way to celebrate the wonderful taste of bananas.
Why You’ll Love This Super Moist Banana Coffee Cake
- **Unmatched Moisture:** The texture of this coffee cake is undeniably super moist, making it incredibly tender and practically impossible to resist. This comes from the perfect balance of ingredients and careful preparation, ensuring a luscious crumb every time.
- **The Perfect Way to Use Ripe Bananas:** Say goodbye to wasted fruit! This recipe is an excellent and delicious method for transforming those ripe, spotty bananas into a phenomenal baked good. The riper the banana, the more flavor and moisture it contributes.
- **Subtle Yet Delicious Banana Flavor:** The banana flavor is beautifully incorporated – it’s present enough to provide a sweet, fruity essence without being overpowering, perfectly complementing the rich spices and sweet toppings.
- **Versatile Serving Options:** This cake is incredibly adaptable! Enjoy it for a hearty breakfast, a delightful brunch centerpiece, or a comforting dessert after any meal. It’s truly suitable for any occasion and time of day.
- **Crunchy Streusel Topping:** The buttery, cinnamon-spiced streusel adds a fantastic textural contrast and an extra layer of sweetness that makes each bite exciting.
- **Easy to Make:** Despite its impressive appearance and taste, this banana coffee cake is straightforward to prepare, making it accessible for bakers of all skill levels.
Essential Ingredients for Your Banana Coffee Cake
For the Irresistible Crumb Topping:
- **All-Purpose Flour:** This forms the crucial structural base of our crumb topping, providing that desirable dry, crumbly texture that contrasts so beautifully with the moist cake.
- **Brown & White Sugar:** A thoughtful combination of both sugars. Brown sugar contributes a deeper, molasses-rich sweetness and helps achieve a golden color, while white granulated sugar ensures crispness and overall sweetness. Together, they create the perfect balance of flavor and texture.
- **Cinnamon:** A generous dash of ground cinnamon infuses the topping with a warm, inviting spice that perfectly complements the banana and adds an irresistible aroma as it bakes.
- **Salt:** Just a pinch of salt is essential to balance out the sweetness from the sugars and enhance all the other flavors, preventing the topping from being overly cloying.
- **Cold Butter:** Crucially, using **cold, diced butter** is key. When cut into the dry ingredients, it creates pockets of butter that melt slowly during baking, resulting in those wonderfully crumbly and buttery streusel pieces we all love.
For the Exceptionally Moist Cake:
- **Unsalted Butter:** Softened unsalted butter is vital. It provides rich flavor, contributes significantly to the cake’s moistness, and creates a tender crumb. Using unsalted butter allows you to control the overall salt content of your cake.
- **Granulated Sugar:** This sweetens the cake batter, creating a delightful base that beautifully balances the flavors of the banana, spices, and the sweet crumb topping and glaze. It also aids in tenderizing the cake structure.
- **Egg:** A large egg acts as a crucial binding agent, holding all the ingredients together and adding essential richness and structure to the cake batter, contributing to a soft and cohesive texture.
- **Ripe Bananas:** The star ingredient! **Very ripe, mashed bananas** are absolutely essential. They impart the signature banana flavor, but more importantly, they provide incredible natural sweetness and an unparalleled moist, dense texture that makes this coffee cake so special. The riper, the better for flavor and moisture.
- **Vanilla Extract:** A touch of pure vanilla extract enhances all the flavors in the cake, adding a complimentary light, aromatic warmth that pairs wonderfully with banana and cinnamon.
- **Buttermilk:** Instead of regular milk, buttermilk is a game-changer for this recipe. Its natural acidity reacts with the leavening agents, resulting in an incredibly tender crumb and a subtle tang that beautifully brightens and works exceptionally well with the sweetness of the banana cake.
- **Baking Powder & Baking Soda:** These are our chemical leavening agents. Baking powder provides the initial lift, while baking soda (activated by the buttermilk’s acidity) ensures the cake rises beautifully and achieves that desirable fluffy, yet dense, coffee cake texture.
- **All-Purpose Flour:** This provides the primary structure for the cake, holding all the moist ingredients together to form a stable yet tender crumb.
- **Cinnamon:** A small, carefully measured amount of cinnamon helps to warm up and enhance the natural banana flavor, creating a cozy and inviting aroma and taste that complements the sweetness without overpowering it.
- **Salt:** A critical ingredient, salt here functions to balance out and intensify all the sweet and spiced flavors in the cake, ensuring every ingredient truly shines.
- **Optional Glaze:** For an extra touch of sweetness and visual appeal, a simple glaze made from confectioners’ sugar and cream is drizzled on top. It adds a lovely sheen and another layer of delicate sweetness that makes the cake even more irresistible.
The Secret to an Unbeatably Moist Coffee Cake
Achieving a truly moist banana coffee cake hinges on a few crucial factors. First and foremost is the use of **very ripe bananas**. As bananas ripen, their starches convert to sugars, not only making them sweeter but also contributing significantly more moisture to your baked goods. They act as a natural humectant, keeping the cake tender and flavorful. Secondly, and equally important, is to **avoid overmixing the batter**. Overmixing develops the gluten in the flour too much, which can lead to a tough, dry, and chewy cake rather than the desired tender crumb. Mix only until the ingredients are just combined. Finally, the inclusion of **buttermilk** plays a pivotal role. Its acidity tenderizes the cake, creating a finer, softer crumb and enhancing the overall moisture. If buttermilk isn’t readily available, you can easily create a suitable substitute: combine 50% whole milk with 50% plain yogurt, or add one tablespoon of white vinegar or lemon juice to regular milk (just shy of ¾ cup) and let it sit for five minutes before using. This simple trick curdles the milk, mimicking buttermilk’s tenderizing properties.
Choosing the Right Pan: Springform vs. Round Cake Pan
I personally prefer making coffee cakes in a **springform pan** because it makes the process of cutting and serving the cake significantly easier and cleaner. Once the cake has cooled, you can simply release the sides of the pan, allowing for perfect slices without any struggle. If you don’t own a springform pan, don’t worry! You can certainly bake this recipe in a standard 9-inch round cake pan. Just be sure to prepare it thoroughly: grease it well with baking spray or butter, and then flour it to prevent sticking. For extra insurance, you can also line the bottom with parchment paper.
How to Bake Your Delicious Banana Coffee Cake: Step-by-Step
- **1. Prepare the Crunchy Crumb Topping:** In a medium bowl, thoroughly combine the all-purpose flour, both brown and granulated sugars, ground cinnamon, and salt. Add the cold butter, cut into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. This ensures a wonderfully crunchy streusel. Place the bowl in the refrigerator to keep the butter cold while you prepare the cake batter.
- **2. Get Ready for Baking:** Preheat your oven to 350°F (175°C). Generously spray a 10-inch springform pan with baking spray, ensuring all surfaces are covered to prevent sticking. Set the prepared pan aside.
- **3. Combine the Wet Ingredients for the Cake:** In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter for about one minute until smooth. Scrape down the sides of the bowl, then add the granulated sugar. Continue to cream on medium speed for 2 minutes, until the mixture is light, fluffy, and pale in color. Scrape the bowl again. Add the large egg, mashed ripe bananas, and vanilla extract. Mix on medium speed until all these wet ingredients are fully combined, which usually takes about 1 minute, but be careful not to overmix.
- **4. Prepare the Dry Ingredients:** In a separate, larger bowl, whisk together the remaining all-purpose flour, baking powder, kosher salt, the additional cinnamon, and baking soda. Whisk thoroughly for about 30 seconds to ensure the leavening agents and spices are evenly distributed throughout the flour.
- **5. Gently Assemble the Cake Batter:** With the mixer on low speed, begin to alternate adding the dry ingredient mixture with the buttermilk to the wet ingredients. Start by adding approximately one-third of the dry ingredients, mixing just until combined. Then, add half of the buttermilk, mixing again until just incorporated. Continue this process, adding another third of the dry ingredients, followed by the remaining buttermilk, and finally, the last third of the dry ingredients. Remember to mix only until each addition is just combined. Overmixing at this stage can lead to a tough cake.
- **6. Bake the Coffee Cake to Perfection:** Pour the completed cake batter evenly into the prepared springform pan. Retrieve the chilled crumb topping from the refrigerator and generously sprinkle it over the top of the batter, ensuring it’s evenly distributed. Place the pan in the preheated oven and bake for 50-55 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the cake no longer jiggles in the center. Allow the cake to cool completely in the pan on a wire rack before proceeding.
- **7. Glaze and Serve:** Once the coffee cake has cooled completely, prepare the optional glaze. In a small bowl, whisk together the confectioners’ sugar and cream until a thick, smooth glaze forms. Drizzle this sweet glaze generously over the cooled coffee cake. Allow the glaze a few minutes to set and harden slightly. Carefully release the springform pan, slice the cake, and enjoy this delectable treat!
Top Tips for Baking Success
- **Choose Your Bananas Wisely:** For the best flavor and moisture, always ensure your bananas are very ripe. This means they should have plenty of brown spots and feel soft to the touch. The **riper the banana, the more natural sweetness and intense banana flavor you will get in your finished cake!** This is non-negotiable for a truly delicious result.
- **How to Tell if Your Coffee Cake is Done:** A coffee cake is perfectly baked when a wooden toothpick inserted into the very center comes out clean or with only a few moist crumbs clinging to it. If it comes out with wet batter, it needs more time. Be careful not to overbake, as this can lead to a dry cake.
- **Avoid the Dreaded Overmixing:** This is a crucial step for a tender cake. Mix the batter only until the ingredients are just combined. Overmixing develops the gluten in the flour, which will result in a tough, dense, and less fluffy cake texture. A few small lumps in the batter are perfectly fine and often preferred.
- **Room Temperature Ingredients are Key:** For all refrigerated ingredients (except the cold butter for the crumb topping), ensure they are at room temperature before you begin the recipe. This allows them to emulsify properly, creating a smooth, uniform batter and a perfectly tender cake crumb. Cold ingredients can cause the batter to curdle and affect the cake’s texture.
- **No Buttermilk? No Problem!** If you don’t have buttermilk on hand, it’s incredibly easy to make your own substitute. Simply add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it up to the ¾ cup line with regular milk. Let this mixture sit for five minutes; it will curdle slightly, mimicking the acidity and tenderizing properties of true buttermilk.
Storing and Freezing Your Banana Coffee Cake
**Storing:** To maintain its incredible moisture and freshness, this banana coffee cake should be stored in an airtight container. It will keep beautifully at room temperature for up to four days. If you wish to extend its shelf life further, you can store it in the refrigerator for up to one week. Be sure to cover it tightly to prevent it from drying out.
**Freezing:** Yes, leftover banana coffee cake freezes wonderfully! To freeze, ensure the cake is completely cooled. You can freeze it as a whole cake (without the glaze if possible, adding it after thawing) or in individual slices. Wrap the cake or slices tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, simply let it thaw overnight on the counter (or in the refrigerator for a slower thaw) before serving. You can gently warm slices in the microwave or oven for that fresh-baked taste.
Super Moist Banana Coffee Cake
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Ingredients
For the crunchy crumb topping:
- 1 cup all-purpose flour, 120g, for structure
- ½ cup brown sugar, 107g, for deep sweetness and color
- ¼ cup granulated sugar, 50g, for crispness
- ½ tsp ground cinnamon, for warm spice
- ¼ tsp kosher salt, to balance flavors
- ½ cup unsalted butter, cold, diced small for crumbly texture
For the Super Moist Cake:
- ½ cup unsalted butter, 113g, softened to room temperature
- 1 cup granulated sugar, 200g
- 1 large egg, at room temperature
- 1 cup ripe mashed bananas, approximately 2-3 very ripe bananas
- 1 tsp vanilla extract
- 2 cups all-purpose flour, 240g
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp ground cinnamon, or more to taste for added warmth
- ¼ tsp baking soda
- ¾ cup buttermilk, at room temperature for tender crumb
For the Optional Sweet Glaze:
- ½ cup confectioners’ sugar, 56g, powdered sugar
- 1 tbsp heavy cream, or milk
Equipment
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1 Springform pan (10-inch)
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Stand or Hand Mixer
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Mixing Bowls
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Pastry Cutter or Fork
Instructions
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**Prepare the Crumb Topping:** In a small bowl, combine the 1 cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, ½ tsp ground cinnamon, and ¼ tsp kosher salt. Whisk briefly to combine dry ingredients.
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**Cut in the Butter:** Add the ½ cup cold, diced unsalted butter to the dry mixture. Use a pastry cutter to cut in the butter, or gently pinch the butter into the mixture with your fingertips, until small, pebble-sized clumps are formed, no larger than the size of a pea. This step is crucial for a perfectly crumbly streusel. Place the bowl of streusel in the fridge to keep the butter cold while you prepare the cake batter.
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**Cream Butter and Sugar:** Preheat your oven to 350°F (175°C). In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the ½ cup softened butter for one minute until smooth. Scrape down the sides of the bowl, then add the 1 cup granulated sugar. Cream on medium speed for 2 minutes until the mixture is light and fluffy.
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**Add Wet Ingredients:** Scrape the bowl again to ensure even mixing. Add the large egg, 1 cup mashed ripe bananas, and 1 tsp vanilla extract. Mix on medium speed until thoroughly combined, about 1 minute, being careful not to overmix.
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**Combine Dry Ingredients:** In a separate medium bowl, combine the 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt, ½ tsp ground cinnamon, and ¼ tsp baking soda. Lightly mix with a fork or whisk to ensure all ingredients are evenly distributed.
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**Alternate Wet and Dry:** With the mixer on low speed, alternate adding the prepared dry ingredients with the ¾ cup buttermilk to the wet ingredients. Begin and end with the dry ingredients, adding approximately one-third of the dry ingredients at a time, mixing gently between each addition until just combined. This method helps prevent overmixing and ensures a tender cake.
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**Prepare Pan and Fill:** Generously spray a 10-inch springform pan with baking spray. Pour the finished cake batter evenly into the prepared pan.
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**Top and Bake:** Retrieve the chilled crumb topping from the fridge and sprinkle it evenly over the cake batter. Bake for 50-55 minutes, or until the cake is golden brown, a wooden toothpick inserted into the center comes out clean, and the center is no longer jiggly.
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**Glaze and Serve:** Allow the cake to cool completely in the pan on a wire rack. Once cooled, prepare the optional glaze by mixing together the ½ cup confectioners’ sugar with 1 tbsp heavy cream (or milk) until smooth. Drizzle this sweet glaze all over the cooled coffee cake. Let the glaze set for a few minutes before slicing and enjoying your super moist banana coffee cake!
Notes
**Pan Alternative:** If you don’t have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to spray it thoroughly with baking spray and line the bottom with parchment paper for easy removal.