Banana Coffeecake

This tender banana coffeecake has a pecan and cinnamon streusel topping that gives it extra flavor and crunch. It’s an elevated version of banana muffins and banana bread and is the perfect treat to enjoy with a cup of coffee.

A slice of tender Banana Coffeecake on a plate with streusel toppingThis banana coffeecake is an example of frugality at it’s finest. Not only are you salvaging leftover brown bananas, but you can make an extra portion and freeze it to enjoy another day when there your cookie jar is empty.

Did you know that you can stock your freezer with baked goodies too? You certainly can. Many cookies, muffins and breads can be frozen. You can easily make a double batch of whatever you’re baking and store one in the freezer.

The tender and crumbly coffeecake with distinct banana flavor is topped with crunchy pecans and a dusting of cinnamon.

This is one of my husband’s favorite treats to enjoy. As you can see, freezer cooking is not only frugal, wise and time-saving, but absolutely tasty too. 

Video of How To Make a Banana Coffeecake:

Best Bananas For Baking:

The best bananas for baking are the ones that are really soft and dark brown. They are sweeter and more flavorful, so keep the firm yellow bananas for baking and wait for the bananas to become really ripe before you use them for baking. You can even freeze bananas to use them in baking at another time, then thaw them before using. 

Recipe for Banana Coffeecake:

How to make banana coffeecake - batter tutorial

  1. Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
  2. Prep the bananas. If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
  3. Cream the cream cheese, butter and sugar. In a standing mixer with a paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes. It is really important that the cream cheese, butter and eggs be room temperature, so take them out before you start making the batter. This will ensure that they mix up evenly and are really light and fluffy. This will create a really tender cake. 
  4. Add eggs. With the mixer running on low, add eggs, one at a time until the eggs are incorporated. The eggs also need to be room temperature, otherwise the batter will look curdled if you add cold eggs into the cream cheese and butter mixture. 
  5. Add the mashed bananas and vanilla to the batter and mix to combine.
  6. Mix the dry ingredients together and add to the batter. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated. Banana Coffeecake - baking the cake with streusel topping
  7. Spread out the batter evenly in the prepared baking dish.
  8. Make the streusel topping. Combine all the streusel ingredients together in a small bowl. 
  9. Spread the streusel evenly over the batter.
  10. Bake in the preheated oven for 35-40 minutes. 

Banana Coffeecake with streusel pecan and cinnamon topping

What Other Ingredients Can Be Used For the Streusel Topping?

Instead of pecans, you can use any other kind of nuts – walnuts, almonds, hazelnuts, peanuts, etc. Coconut flakes are a great option too. You can omit the nuts altogether and just sprinkle the top of the coffeecake with brown sugar, cinnamon, butter and flour. You can also add chocolate chips and nuts to the batter itself. 

A slice of tender Banana Coffeecake on a plate with streusel toppingFreezing Banana Coffeecake, How to Thaw and Serve

Banana Coffeecake freezes really well.

I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container. It will stay fresh, if sealed properly, up to 6 months. IMG_8950 (550x367)

Unwrap the coffecake and defrost. You can eat it as soon as it thaws or place it in the microwave for about a minute or heat up for 5-10 minutes in a 400 degrees Fahrenheit oven.  An easy recipe for tender and fluffy Banana Coffeecake with a pecan and cinnamon streusel topping

 
Print

Banana Coffeecake

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Category: Sweets

Description

A tender banana coffeecake with a pecan and cinnamon streusel topping that gives it extra flavor and crunch. It’s the perfect recipe to use up brown bananas and is an elevated version of banana bread and banana muffins. 


Scale

Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1 stick of butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 cup mashed bananas, 3-4 medium
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Topping:

  • 3/41 cup chopped pecans
  • 2 Tablespoons brown sugar
  • 1/21 teaspoon cinnamon
  • 3 Tablespoons all purpose flour
  • 1 1/2 Tablespoons cold butter, cut into small pieces

Instructions

  1. Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
  2. If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
  3. In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
  4. With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
  5. Add the mashed bananas and vanilla and mix to combine.
  6. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.
  7. Spread out the batter evenly in the prepared baking dish.
  8. Combine all the ingredients for the streusel topping together in a small bowl. Spread evenly over the batter.
  9. Bake for 35-40 minutes.

To freeze:

  1. I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.
  2. To serve: Unwrap the coffecake and defrost. You can eat it as soon as it thaws or place it in the microwave for about a minute or heat up for 5-10 minutes in a 400 degrees Fahrenheit oven. 

Keywords: Banana Coffeecake, Banana Cake, Best Banana Recipes

 

This is an updated version of the Banana Coffeecake recipe that was published originally on February 4, 2013. The recipe is the same, with updated pictures and a new video.

35 Comments

  • Natasha Y

    This looks absolutely delicious! I gotta go buy some bananas and purposely leave them on counter top for a few days.
    Thanks for the great recipes, Olga! And for the great freezing tips:)

  • Oksana

    Wow, that’s so awesome… I love the idea of freezing things. Olga, you have been an amazing help. I actually found your website while I was expecting my last baby cause I was craving childhood food 🙂 and after that every post of yours been a great help in my kitchen. And now the freezing subjected couldn’t come in a better timing. We are starting to homeschool our kids and freezing out meals is a wonderful ideas. Thank you so much. And this cake is something that’s going to be baked in our kitchen.

  • Galina O

    Hi Olya! I meant to comment on your blog for while now and today is the day! Your recipes are all keepers and this one is not an exception. I have spotted your other blog and keeping you in my thoughts often. May God continue to give you strength! Keeping yourself busy with a food blog or other hobby is definitely a distration, but a huge blessing to so many of us who need these recipes not in fancy Russian but plain English (you know what I mean)

  • marianna

    It was the best cake i have tried so far,even if i didn’t have pecans it was worth trying it!Thank you for sharing your recipes.

  • Irina Karpenko

    I made this coffeecake today
    It was so quick am simple i loved it. Seems like everyone loved it half of it gone before even cooling ! Thank you for your recipes i love them !

  • DCFan

    This coffeecake was awesome! I just wanted to say thanks for posting the suggested beating time– I actually timed myself and realized I would have spent FAR less time creaming the dairy and sugar otherwise. Thanks for another keeper.

  • Oksana

    Hi Olga,
    I was looking for a recipe to use up my very ripe bananas and I found this recipe here. I made it just now and it is so yummy!!!
    I didn’t have pecans so I used walnuts. Thank you!
    Also, I read that you’re expecting another baby. I’m praying for you, I know it’s not easy, may God give you more strength. 😘

    • olgak7

      That’s wonderful, Oksana! Thank you for taking the time to write. I am so happy you enjoyed this Banana Coffeecake.
      Thank you so much for sharing our joy. We are really excited about having a new baby added to our family:).

  • Lana

    Hi Olga
    I want to use my ripe bananas to make this but we are not big fans of nuts. I was wondering if you had any ideas or suggestions for something else to use for the topping? Would oats work?

    • olgak7

      I’m sorry to hear that, Lana. Maybe the baking powder and baking soda are faulty? Also, were the butter, cream cheese, and eggs at room temperature. If they were too cold, it will make a significant difference in the texture of the cake as well as how well it rises.

  • Yana

    Hi Olga. I made this coffee cake yesterday and as soon as it was out of the over I had to cut into it, just couldn’t wait. Let me let you how impressed I was with the results. It rose beautifully, very fluffy/airy and perfectly moist. The streusel was amazing addition to the cake (although I only had some walnuts and almonds) i will definitely be making it again very soon. Thank you

  • Kristina

    Amazing coffee cake. I’m normally not a fan of coffee cake, but I guess I just haven’t found the perfect recipe until now! It was moist and tender and absolutely delicious. Thank you for a tasty recipe, will definitely make again!

  • Marina

    I’m currently enjoying this coffeecake with a glass of cold milk… yum! It’s so tender and moist and 100 times better than banana bread, in my opinion. Since the ripe bananas add some sweetness to the cake, I adjusted the amount of sugar to my preference and added a quarter less. Next time I will add only half the amount of sugar and it will be perfect for me:)
    Thank you for sharing, Olga!

  • Oksana

    Thank you so much for this. I love coffee cake. The fact that it has the word “coffee” in it, is a win. (I know it doesn’t contain any caffeine), it’s just such a simple and non fuss recipe. And cinnamon…. We like our cinnamon, lol. I’ll definitely be making this soon. I’ve got several bananas that will reach their prime in just another day or 2. Can’t wait to try this one out. Thanks

  • Tatyana

    This was so easy to make and came out so delicious! I cut the sugar a little to account for the bananas and also baked a little longer because i had a smaller/deeper dish. Thank you for your recipes!!

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