Banana Bread Coffee Cake with Crumb Topping. A classic banana bread with moist, thick slices and tons of flavor. Lightly spiced with cinnamon & packed with chocolate chunks, it is gorgeous to look at and just as fun to eat. The crumb topping is buttery and crunchy, giving the coffee cake lots of texture. You can always skip the chocolate chips (but I could never!). It’s perfect for so many occasions: brunches, breakfasts or after dinner treat.
From the Kitchen
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When you make this Banana Bread Coffee Cake please let me know your thoughts. I love this recipe. Comment below or tag me on Instagram @quartersoulcrisis for any feedback!
Other Sweet Brunch Recipes
Blueberry Puff Pastry Turnovers
Blueberry Coffee Cake Muffins w Cream Cheese
Double Chocolate Zucchini Muffins
Banana Bread Coffee Cake
Equipment
- 9 inch Cake Pan or Springform Pan
Ingredients
- 2 cups all purpose flour spooned & leveled
- 1 & 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lb bananas 1 full cup mashed, 2ish large bananas
- 1/2 stick unsalted butter 2oz
- 3/4 cup sugar
- 1 tbs vanilla extract
- 2 large eggs room temperature
- 3/4 cup sour cream
- 1 cup semi chocolate chips
Coffee Cake Topping
- 1 cup chopped walnuts
- 1 tbs ground cinnamon
- 1/2 cup all purpose flour
- 1/3 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 4 tbs unsalted or salted butter softened
Instructions
- Preheat oven to 350 & Grease your 9inch cake pan with butter. Cut parchment circle for the bottom to really ensure it won't stick. Set aside.
- When oven is preheated, toast walnuts. On a small baking sheet add walnuts & toast 8-10 minutes or until golden brown & fragrant. Remove and let cool. While walnuts toast, start your banana bread batter.
- Mix Dry Ingredients: In a medium bowl, add flour, baking soda, baking powder and salt. Mix Wet Ingredients: In a large mixing bowl with hand mixer, or bowl of stand mixer, add butter, sugar & vanilla. Beat on high until combined (about 1 minute). Add banana & 2 large eggs and beat on low until combined. Scrape the sides & bottom to incorporate all of the butter. Add sour cream and beat again on low.
- Make Batter: Add dry ingredients to wet in 2 increments and beat on low until combined. Scrape sides between each addition. Add chocolate chips and fold into batter with rubber spatula. Pour batter into greased cake pan. Bake 15-20 minutes. While baking, we are going to make the coffee cake topping.
- Coffee Cake Topping: In a small bowl add softened butter, ground cinnamon, brown sugar, sugar and walnuts. Add flour & mix until combined.* Carefully remove banana bread after 20 minutes & crumble topping gently all over the top. Place back in oven to finish baking (about 30 minutes or until toothpick comes out clean or with a very fine crumb or two. Cool on wire rack & carefully flip remove from pan when cool enough. Serve when fully cooled (or warm to get the gooey chocolate)
Home Cook’s Notes
- Springform Pan: you can use a greased cake pan with a parchment circle and removing the coffee cake will be a breeze. It’s also even more of a breeze with a springform pan if you have one!
- Bananas: make sure they are very ripe (extra brown & ripe is always best)
- Sour Cream: feel free to substitute with greek yogurt or a full fat greek yogurt. I LOVE sour cream, but this is a great sub.
- the more soft the butter in the topping, the more crumbly the topping will be. so if it is a little warm or melted, it may be a little more crumbly.
- I like to use salted or unsalted butter here, but if you use unsalted – add a pinch of salt
Nutrition
Calories: 541kcalCarbohydrates: 76gProtein: 8gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 61mgSodium: 364mgPotassium: 402mgFiber: 5gSugar: 42gVitamin A: 346IUVitamin C: 4mgCalcium: 116mgIron: 3mg
Rami and Sandy Batarseh says
One stick of butter is 4 ounces. Recipe says 1/2 stick (4 ounces). Please clarify.
Sam says
Thanks so much for catching that! It’s 1/2 stick of butter!
Sandy Batarseh says
Thank you.
Dana D'Amico says
Is there suppose to be flour in the crumb topping ? It’s not mentioed in the recipe
Sam says
the recipe states 1/2 cup of all purpose flour!