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Banana Crumb Coffee Cake with Streusel Topping

A soft, moist banana cake topped with a crunchy cinnamon streusel, perfect for any time of the day!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter your cake will be!
  • 1/2 cup butter, softened Ensure butter is at room temperature for a fluffier cake.
  • 1 cup sugar
  • 2 pieces eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the streusel topping
  • 1/2 cup brown sugar
  • 1/2 cup oats Consider substituting with crushed whole-grain cereals for a different texture.
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add the softened butter, sugar, and eggs. Beat until well combined, then stir in the vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the banana mixture, mixing until just combined. Do not overmix—it’s okay if a few lumps remain.
  5. In a separate bowl, mix together the brown sugar, oats, and cinnamon to create the streusel topping.
Assembly and Baking
  1. Pour half of the cake batter into the prepared pan and sprinkle half of the streusel topping, then add the remaining cake batter. Finish with the rest of the streusel topping.
  2. Place the pan in your preheated oven and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Store in an airtight container at room temperature for up to 3 days. Can be refrigerated for a week or frozen for up to 2 months. To reheat, microwave slices for 15-20 seconds or warm in an oven at 350°F for 5-7 minutes.