This tender banana coffee cake 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.
This banana coffee cake 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 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 coffee cake with distinct banana flavor is topped with crunchy pecans and a dusting of cinnamon. It's so good to enjoy with a cup of coffee or a glass of milk.
Ingredients:
- cream cheese - this is the secret ingredient in this tender coffee cake
- butter - you'll need butter for the batter and the streusel topping
- sugar - granulated sugar for the batter and brown sugar for the streusel topping
- eggs - use large eggs in this recipe
- bananas - the bananas should be really ripe and dark brown
- vanilla extract
- all purpose flour
- baking powder & baking soda
- salt
- pecans - you can use other nuts too, such as walnuts, almonds, hazelnuts, etc.
- cinnamon - this will add a lovely flavor and spice to the coffee cake
Video of How To Make a Banana Coffee Cake:
Recipe for Banana Coffee Cake:
- Preheat the oven to 350 degrees. Spray a 13x9 inch baking pan with baking spray.
- First, 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.
- Then, 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.
- Next, add the eggs, one at a time. 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.
- Add the mashed bananas and vanilla to the batter and mix to combine.
- 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.
- Spread out the batter evenly in the prepared baking dish.
- Make the streusel topping. Combine all the streusel ingredients together in a small bowl and then spread evenly over the batter.
- Bake in the preheated oven for 35-40 minutes.
Helpful Tips For the Best Banana Coffee Cake
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.
It is important for the cream cheese, butter and eggs to be room temperature for the batter to mix properly. The cake will turn out really tender and have a soft texture. The butter and cream cheese will be able to whip into an airy texture if they aren't too cold or too hot. If the eggs are too cold, they will cause the cream cheese/butter mixture to curdle.
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.
Yes! Banana Coffee cake freezes really well.
I usually cut the coffee cake 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.
To thaw, unwrap the coffee cake 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.
More Delicious Banana Recipes:
- Banana Egg Pancakes
- The Best Banana Chocolate Chip Cookies
- HEALTHY Banana Ice Cream
- Bananas Foster Banana Upside Down Cake
Banana Coffeecake
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.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Category: Sweets
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 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Topping:
- ¾ - 1 cup chopped pecans
- 2 Tablespoons brown sugar
- ½-1 teaspoon cinnamon
- 3 Tablespoons all purpose flour
- 1 ½ Tablespoons cold butter, cut into small pieces
Instructions
- Preheat the oven to 350 degrees. Spray a 13x9 inch baking pan with baking spray.
- 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.
- In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
- With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
- Add the mashed bananas and vanilla and mix to combine.
- 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.
- Spread out the batter evenly in the prepared baking dish.
- Combine all the ingredients for the streusel topping together in a small bowl. Spread evenly over the batter.
- Bake for 35-40 minutes.
To freeze:
- 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.
- 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.
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.
This was sooo delicious! I seriously loveee all your recipes!!!
Keep ‘em coming 🙂
I followed the recipe and did everything right but my cake didn't rise.
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.
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?
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. 😘
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:).
Olga, thank you for this wonderful recipe.
I made the coffeecake today and it is delicious.
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.
You're welcome! I know that when I first started baking, I actually timed myself and just like you was surprised that I would have done it much less.
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 !
I'm so happy to hear that, Irina! Thanks for taking the time to write. I actually just made this coffeecake last week too:).
how long is this cake good for in the freezer? 🙂
It should be good for a few months, as long as you seal it really well.
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.
Looks good! I Will Make It Soon.
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)
Thank you, Galina! I am so touched by your kind words. It means a lot for me to get comments like yours.
The best banana bread i have ever make...turned out soooooo good. Thank you so much.
I made this tonight, they were so good!
thanks for the recipe, its definatly going in my recipe book.
You're fast, Larisa. Thanks for letting me know:).
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.
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:)