Easy Banana Coffee Cake with Sour Cream

A close up of banana coffee cake, drizzled with a white glaze.

5 from 1 vote

Easy Banana Coffee Cake with Sour Cream

This banana coffee cake is ultra-moist with a cinnamon swirl and buttery streusel topping—no mixer needed! Perfect for using up ripe bananas.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 459kcal

Author: Ella Gilbert

Equipment

8x8 baking pan
Kitchen Scales
2 Small Bowls
1 Large Bowl
Whisk
Rubber Spatula

Ingredients

Cinnamon Filling

½ cup brown sugar
1 tablespoon cinnamon
1 teaspoon cocoa powder

Cinnamon Streusel

¾ cup flour
6 tablespoons butter
¾ cup sugar
¼ teaspoon kosher salt
½ tablespoon cinnamon

Banana Cake

½ cup unsalted butter
1 cup bananas mashed
½ cup light brown sugar
¼ cup white sugar
2 teaspoons vanilla extract
2 large eggs room temperature
¼ cup sour cream
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 ¾ cup all purpose flour
¼ teaspoon ground nutmeg

Metric - US Customary

Instructions

Preheat the oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 baking pan with parchment paper and set aside. Make sure the parchment is overhanging so you can easily lift the cake out!
Whisk the filling ingredients together and set aside.
½ cup brown sugar, 1 tablespoon cinnamon, 1 teaspoon cocoa powder
For the topping, melt the butter in a small bowl. Pour over the remaining topping ingredients. Place in the fridge.
¾ cup flour, 6 tablespoons butter, ¾ cup sugar, ¼ teaspoon kosher salt, ½ tablespoon cinnamon
Melt the butter in a large microwave safe bowl. Whisk in the mashed banana.
½ cup unsalted butter, 1 cup bananas mashed
Add the sugar and light brown sugar and whisk into the banana mixture for 1 minute.
½ cup light brown sugar, ¼ cup white sugar
Add in the two eggs, sour cream and vanilla extract, whisking until almost smooth - it will be a little bit lumpy because of the banana which is fine!
2 teaspoons vanilla extract, 2 large eggs, ¼ cup sour cream
Pour in the dry ingredients - the flour, baking soda, baking powder, salt and ground cinnamon and nutmeg. Use a rubber spatula to fold everything together until there are no more streaks of flour.
1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, 1 ¾ cup all purpose flour, ¼ teaspoon ground nutmeg
Pour half of the cake batter into the prepared pan.
Sprinkle over the filling. Pour over the remaining banana bread cake batter.
Take the streusel out of the fridge. It might have clumped together, so I recommend using a fork or your hands to break it apart into separate pieces.
Sprinkle the topping over the cake evenly.
Bake for 35-45 minutes. A toothpick inserted should come out with little to no crumbs. Let it cool in the pan for 20 minutes before gently lifting out and letting it cool completely on a wire cooling rack

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘US customary’ above the ingredients.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.

Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm also using Diamond Crystal kosher salt, not Morton Kosher Salt, which is far too salty for this!

Sour Cream: you can substitute sour cream for full fat yogurt. I don't recommend using any low fat or non fat products as it will change the texture and taste.

Storage: Keep the cake wrapped up tightly or in an airtight container. It will last 3 days at room temperature and up to a week in the fridge

Nutrition