Deliciously Moist Banana Coffee Cake Everyone Will Love Recipe

Introduction

This deliciously moist banana coffee cake combines the rich flavors of ripe bananas and brewed coffee with a crunchy cinnamon crumb topping. It’s perfect for breakfast, brunch, or an afternoon treat that everyone will love.

Ingredients

• 3 medium ripe bananas (use bananas with brown spots for best flavor)
• 1 cup granulated sugar (consider substituting with brown sugar for deeper flavor)
• 1/2 cup unsalted butter (can use margarine as a dairy-free alternative)
• 2 large eggs (for an egg-free option, use flax eggs or applesauce)
• 1 cup brewed coffee (instant coffee can be used by dissolving in warm water)
• 1 teaspoon vanilla extract (pure vanilla is preferred for best taste)
• 2 cups all-purpose flour (can substitute with gluten-free flour if needed)
• 1 teaspoon baking soda (ensure it’s fresh for effective leavening)
• 1/2 teaspoon salt (kosher or sea salt works best)
• 1 teaspoon ground cinnamon (substitute with nutmeg or allspice for a twist)
• For the crumb topping:
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup melted butter (can use vegan butter for a dairy-free version)
• 1 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: In a medium bowl, mix together the flour, brown sugar, melted butter, and ground cinnamon to prepare the crumb topping. Set aside.
3. Step 3: In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
4. Step 4: Add the mashed ripe bananas to the butter and sugar mixture and mix until smooth.
5. Step 5: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
6. Step 6: Gently stir in the brewed coffee and vanilla extract until just combined.
7. Step 7: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
8. Step 8: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Avoid overmixing.
9. Step 9: Pour the thick batter into the prepared baking pan and spread evenly.
10. Step 10: Sprinkle the crumb topping generously over the batter.
11. Step 11: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
12. Step 12: Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use very ripe bananas with brown spots to enhance the natural sweetness and moisture of the cake.
• Substitute brewed coffee with decaf or espresso for a different coffee intensity.
• For a nutty variation, add 1/2 cup chopped walnuts or pecans to the batter or crumb topping.
• Replace granulated sugar with brown sugar in the batter for a deeper, caramel-like flavor.
• Try gluten-free all-purpose flour to make this recipe gluten-free without sacrificing texture.

Storage

Store the banana coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. To reheat, warm slices gently in a microwave or oven until just heated through, to preserve moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can dissolve instant coffee granules in warm water to replace brewed coffee. This works well and gives a similar coffee flavor to the cake.

How do I make this cake dairy-free?

Substitute the unsalted butter with margarine or a vegan butter alternative and make sure to use a dairy-free coffee creamer if adding any extras. The recipe will still be moist and delicious.

Deliciously Moist Banana Coffee Cake Everyone Will Love Recipe

Print Recipe

★★★★★

5 from 87 reviews

This Deliciously Moist Banana Coffee Cake is a perfect blend of ripe bananas and brewed coffee, topped with a crunchy cinnamon crumb topping. Baked to perfection, it offers a rich, moist texture and delightful flavor that makes it a favorite for breakfast, brunch, or any coffee break treat.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 3 medium Ripe Bananas (use bananas with brown spots for best flavor)
• 1 cup Granulated Sugar (consider substituting with brown sugar for deeper flavor)
• 1/2 cup Unsalted Butter (can use margarine as a dairy-free alternative)
• 2 large Eggs (for an egg-free option, use flax eggs or applesauce)
• 1 cup Brewed Coffee (instant coffee can be used by dissolving in warm water)
• 1 teaspoon Vanilla Extract (pure vanilla is preferred for best taste)
• 2 cups All-Purpose Flour (can substitute with gluten-free flour if needed)
• 1 teaspoon Baking Soda (ensure it’s fresh for effective leavening)
• 1/2 teaspoon Salt (kosher or sea salt works best)
• 1 teaspoon Ground Cinnamon (substitute with nutmeg or allspice for a twist)

For the Crumb Topping

• 1 cup All-Purpose Flour (creates the structure of the topping)
• 1/2 cup Brown Sugar (provides rich sweetness and crunchy texture)
• 1/4 cup Melted Butter (can use vegan butter for a dairy-free version)
• 1 teaspoon Ground Cinnamon (complements the flavor of the banana coffee cake)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick and bakes evenly.
2. Make the Crumb Topping: In a medium bowl, mix together 1 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup melted butter, and 1 teaspoon ground cinnamon until the mixture is crumbly. Set aside to use as the topping later.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with 1 cup granulated sugar until the mixture is light and fluffy, which helps with the cake’s texture.
4. Add Bananas: Mash the ripe bananas with a fork and add them to the creamed butter and sugar mixture, mixing until smooth and well combined.
5. Incorporate Eggs: Beat in the 2 large eggs one at a time, making sure each is fully incorporated before adding the next to maintain batter consistency.
6. Add Coffee and Vanilla: Gently stir in the brewed coffee and vanilla extract until just combined to infuse flavor without overmixing.
7. Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, baking soda, salt, and 1 teaspoon ground cinnamon until evenly combined.
8. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently until just combined to avoid overworking the batter.
9. Transfer Batter to Pan: Pour the thick batter into the prepared baking pan, spreading it evenly with a spatula for uniform baking.
10. Add Crumb Topping: Sprinkle the prepared crumb topping generously over the batter, covering the surface evenly for a crunchy texture.
11. Bake the Cake: Bake in the preheated oven for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
12. Cool the Cake: Allow the cake to cool in the pan for 15-20 minutes to set, then transfer to a wire rack to cool completely before serving.

Notes

• For a vegan version, substitute eggs with flax eggs or applesauce, and use vegan butter for both the cake and crumb topping.
• Using brewed coffee enhances the cake’s flavor, but instant coffee dissolved in warm water works as a convenient alternative.
• Brown sugar in the crumb topping gives a richer taste and crunch, but you can adjust sweetness to your liking.
• Ensure baking soda is fresh for proper rising and texture.
• Bananas with brown spots provide maximum sweetness and moisture.
• This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: banana coffee cake, banana cake, coffee cake recipe, moist banana cake, crumb topping cake, breakfast cake