Cinnamon Streusel Banana Coffee Cake


Cinnamon Streusel Banana Coffee Cake is the most delicious way to use up those over ripe bananas you have laying around.

This coffee cake is perfectly moist and is loaded with streusel. We’re talkin’ streusel on top AND a layer of it in the middle! PLUS there is more sweetness added with the glaze drizzled all over. And for a good crunch I sprinkled the top layer of streusel with walnuts. Pecans work too but walnuts and bananas are pretty much the perfect pair.

This is the bomb served warmed but it’s also great cooled. Serve it topped with the icing and a few slices of bananas and call it good, amazing, fantastic… seconds please!!!

If you’re looking for a good banana bread try this one! But seriously, you’ve got to try this coffee cake.

here’s what you need from the store

  • all purpose flour
  • cake flour
  • baking soda
  • baking powder
  • salt
  • bananas (ripe, with many brown spots)
  • brown sugar
  • granulated sugar
  • unsalted butter
  • eggs
  • greek yogurt
  • vanilla extract
  • cocoa powder (for color, optional)
  • ground cinnamon
  • powdered sugar
  • milk

from these ingredients you will make: cinnamon streusel, banana coffee cake with cinnamon swirls and the glaze

Cinnamon streusel banana coffee cake Recipe

buttery banana cake filled with sweetened cinnamon swrils, topped with a crunchy cinnamon streusel and an easy vanilla glaze. best enjoyed warm with cup of coffee with family (or as cake for breakfast)!

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Cooling Time: 1 hr
  • Total Time: 2 hrs 15 mins


  • 9″ springform pan with removeable bottom
  • parchment paper
  • stand mixer, optional
  • pastry cutter


banana coffee cake

  • 1 1/4 c all purpose flour (150g)
  • 1 c cake flour (120g) sub with all purpose
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 c mashed banana ~3 medium bananas
  • 1/2 c brown sugar (110g)
  • 1/2 c sugar (110g)
  • 1/2 c unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 c whole milk greek yogurt, room temperature
  • 1 1/2 tsp vanilla

cinnamon filling

  • 1/3 c brown sugar (67g)
  • 1 tbsp ground cinnamon
  • 1 tsp cocao powder, optional for color

cinnamon streusel

  • 1/2 c brown sugar (110g)
  • 1/2 c flour (60g)
  • 2 tsp ground cinnamon
  • 4 tbsp unsalted butter, evenly cubed into small pieces

vanilla glaze

  • 1 c powdered sugar
  • 1-2 tbsp water or milk
  • 1 tsp vanilla extract


  • Preheat oven to 350 F, line bottom of a springform pan with parchment paper. Lightly grease pan with butter. I use a pastry brush dipped in some of the melted butter. To make the streusel, combine dry ingredients together. Using a pastry cutter, work the butter into the dry mixture until its the consistency of finer sand. Once the mixture resembles wet sand, you can use your hands to work some of the pieces into slighly larger chunks of “wet sand.” Place streusel topping into the fridge to chill until the cake is ready to be topped. To make the filling, whisk together the brown sugar, cinnamon and cocoa powder until very well combined.
  • In a stand mixer with whisk attachment (or by hand), beat butter and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add mashed bananas and vanilla extract, beating until well combined.
  • In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! 
  • Pour 1/2 of the banana cake batter into the prepared pan. Scatter most (3/4) of the cinnamon filling over the batter. Using a knife, create swirls. Pour remaining batter on top. Scatter any remaining cinnamon over the top and repeat swirls. Top with the streusel.
  • Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-15 minutes, checking for doneness every 5 minutes (55-65 minutes total). The top will be a deep golden brown and edges will pull slightly from the sides of the pan. When a toothpick inserted into the center comes out clean or with very few moist crumbs, its done. Cool in pan for 20 minutes. Gently remove from the spring form pan. Cool an addtional 30-45 minutes to room temperature. If topping with glaze, combine all glaze ingredients in a bowl until smooth and well combined. Pour over the cooled coffee cake. Allow 30 minutes for the glaze to set. Slice and enjoy with a cup of coffee!

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