Banana Streusel Coffee Cake with Maple Glaze is the perfect breakfast for your family and friends. This easy recipe has a moist, banana crumb cake with crunchy streusel topping and sweet maple icing. Makes two delicious, freezer friendly cakes!
Love classic banana recipes? This Classic Banana Bread Recipe has been in our family for years. If it’s coffee cake you’re after, Cinnamon Roll Coffee cake is my idea of perfection!
Why this Recipe Works
Today’s recipe brings together two classics: banana cake and coffee cake!
Both fall firmly into the category of baked goods I call “Breakfast Dessert.” Because you can serve it for dessert one day, then dig into the leftovers for breakfast the next morning!
This Banana Coffee Cake is also amazing baked fresh for a special brunch or breakfast.
- Tender, moist banana cake
- Brown sugar streusel
- Maple glaze to top it off
- Bakes TWO freezer friendly cakes, perfect for a crowd, or sharing.
If you’re looking for a banana cake recipe that feels a little extra special, Banana Streusel Coffee Cake is the answer!
Ingredient Notes
- Bananas. Ripe to overripe bananas are best for this cake and all my banana baked goods. Brown spots means they’re extra sweet and moist. Use our guide on how to ripen bananas in 20 minutes!
- Flour. Be sure to measure the flour correctly, you’ll need all-purpose flour for today’s cake.
- Sugars. The brown sugar topping is perfect on this moist cake!
- Butter. You’ll need to soften the butter before starting. I always use unsalted butter, unless noted. If using salted butter, omit the kosher salt in this recipe.
- Vanilla Extract. Use real vanilla (not imitation). My homemade vanilla extract is perfect for baking!
- Walnuts. The nuts are completely optional, you could also substitute toasted pecans if desired.
- Maple syrup. Please use REAL maple syrup in this glaze (not pancake syrup!).
TOOLS: You’ll need two 9-inch round cake pans. Use a baking spray with flour to grease them, or my homemade cake release works perfect.
Easy Instructions
How to make banana coffee cake:
- Start by beating the butter and sugar together in a large mixing bowl. Add eggs, vanilla and mashed bananas. Beat to combine.
- Next, add the dry ingredients, nuts and milk to form a batter. Pour the cake batter into greased cake pans.
For the streusel topping:
- Mix the streusel ingredients together in a bowl. Use your hands to work the butter into the other ingredients to form crumbs. Sprinkle the streusel over the unbaked cakes.
- Bake banana coffee cakes for 25 minutes. Let cool completely.
Add the maple glaze.
- Beat powdered sugar with maple syrup.
- Drizzle over the baked cooled cakes before serving.
Tips and Tricks
- The more maple syrup you add to the glaze, the thinner it will be. If it’s too thick to pour over your cakes, add more syrup a little at a time.
- Cool the cakes in the pans for about 10 minutes to make them easier to remove. Then, turn them out of their pans to finish cooling on a wire rack.
- Store the cakes in an airtight container at room temperature until ready to serve.
Recipe FAQS
You can absolutely freeze coffee cake! It freezes well with or without the glaze. Just know that the glaze may look different after freezing. Once you’ve cooled your cake completely, slide it into a large gallon sized, freezer ziploc bag. Remove air and freeze. When ready to enjoy, thaw overnight at room temperature (in bag).
Whether you like to add the walnuts to this coffee cake recipe is completely optional. I love the nutty flavor and texture the walnuts add, but they can also be easily left out. Simply remove them from the recipe and there are no substitutions, continue as written.
No, these kinds of coffee cakes do not contain coffee or coffee flavor. They’re called coffee cakes because they are meant to be eaten with coffee!
Love Coffee Cake Recipes?
A slice of coffee cake with my hot coffee is one of my favorite ways to start the day. Here are a few of my favorite treats.
Looking for a delicious coffee cake to serve friends and family? Or just a great recipe to enjoy on a Saturday morning? This Blueberry Cream Cheese Coffee Cake is your answer!
Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you’ll love a slice for breakfast or dessert!
More Easy Dessert Recipes
- Zucchini Bread Recipe
- Lemon Cheesecake
- Peanut Butter Cake
- Oatmeal Chocolate Chip Cookies
- Buttermilk Cake
- Coconut Cake Recipe
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Banana Streusel Coffee Cake
Ingredients
For the Cake:
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 bananas mashed (about 2 cups)
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup chopped walnuts
- ¼ cup milk
For the Streusel:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoons unsalted butter softened
- ¼ cup chopped walnuts
For the Glaze:
- 1 cup powdered sugar
- ⅓ cup maple syrup
Instructions
- For the cakes, beat butter with sugar for 3 minutes. Add eggs and vanilla, beat until combined. Add mashed bananas and beat until blended. Add flour, baking soda, baking powder and salt until combined. Beat in nuts and skim milk.
- Pour batter into two 9-inch round cake pans that have been greased generously.
- In a small bowl, mix streusel topping ingredients together. I use my hands to break up the butter and mix it with the other ingredients. Mix until it forms crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake in a 350 degree oven for 25 minutes. Remove and cool on a wire rack for 10 minutes. Remove from pans and cool on rack completely before adding glaze.
- For the glaze, beat powdered sugar with maple syrup until desired consistency. Drizzle over cakes. Store in airtight container.
Notes
Nutrition
Got some extra bananas going brown on the counter? Instead of making another banana loaf, try this Banana Streusel Coffee Cake!
Adding this to my weekend plans! Going to make this for family brunch.
This is AMAZING! Coffee cake is always my favorite and I love that you added banana!
Yum! I think I will add this to my Easter brunch!
Love this flavor combo!
Simply perfect
Hi! Love your blog–I stumbled across it last night when I was trying to think of what to do with my three overripe bananas.
I made these two cakes–saved one and brought the other to work. I couldn’t stop eating the one at home!
The people at work really raved about it! Awesome recipe! Thanks!
Hello. I’m currently making this for about the 10th time and figured I should let you know what a great recipe it is! It’s so forgiving and easy and everyone absolutely loves it. I leave out the nuts (allergy). I also love that it makes 2–one to eat and one to give away or freeze. Perfect! Thanks!
Aww, thanks so much for stopping back and letting me know!!! So glad to hear how much you enjoy the recipe!!
Hi there! Thanks for posting this recipe- just tried it with 3 overripe bananas that I had.
The coffee cakes are cooling as I type and it smells divine 🙂
Hope they taste as great as they smell!! ENJOY.
Just made this and wow, so easy and totally delicious. A great way to use up bananas. Thanks!
I was looking for something different than banana bread or muffins for my very ripe bananas. So thrilled to have found this recipe! Made it this morning and it is a WINNER! A new family favorite. Thanks so much for sharing!
Thanks Carol, it’s a favorite around here too. I appreciate you letting me know how much you enjoyed the recipe!
This cake looks lovely, but since its a coffee cake I was expecting coffee in the recipe, is this a mistake, or is a US coffe cake something different to a UK one?
Coffee cake in the US is usually a brunch or breakfast treat enjoyed with a up of coffee
Oops….cup of coffee which I am sure everyone has figured out
This is nice alternative to making banana bread, I like the idea of using them in a coffee cake. Good combination with the banana’s and walnuts.
I love coffee cake so much, I don’t have it nearly enough though. Love that you used bananas in this 🙂
Yay for coffee cake, Aimee! I’m working on a few coffee cakes, too, with Mother’s Day around the corner. Love bananas in quick breads…makes them especially moist and tender! Love streusel…lots of it, too. And, the glaze is truly the icing on the cake! Pinning…
I LOVE streusel anything! And with that maple glaze?? It looks soooo good!
I love the idea of making two cakes to eat them 🙂 I almost never have bananas ripe enough to use in baking, but boy, this cake sure looks good!
As a huge fan of banana, this coffee cake is calling my name! And that maple glaze sounds heavenly.