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About This Recipe
If you love classic banana bread but want a new way to use your over-ripe bananas, you MUST try this incredible Banana Sour Cream Coffee Cake!
This has all the banana flavor you love about banana bread combined with sweet cinnamon streusel topping you love on coffee cake. It’s sweet, moist, and the most delicious way to enjoy these two classic treats.
This banana cake is so easy to make and is the perfect breakfast when you want something sweet! Or enjoy it as afternoon snack or dessert!
I love making this Banana Sour Cream Coffee cake in the summer when I have a bunch of bananas. But if you’re looking for a classic fall version, try my Healthy Pumpkin Coffee Cake. If you’re looking for a quick dessert for just one, try my Healthy Coffee Cake In a Mug! Or, for a more classic cake recipe, try my Healthy Yellow Cake with Chocolate Frosting!
Why You’ll Love This Banana Sour Cream Coffee Cake
- Two of my favorite baked goods combined! Banana bread + coffee cake!
- Great way to use leftover bananas! They add the perfect amount of sweetness and moisture!
- Perfect treat with a hot cup of coffee! Enjoy this delicious treat for breakfast, brunch, snack or even dessert!
- Most delicious moist cake with the best cinnamon sugar crumb topping. Even better drizzled with a little homemade icing!
- Great recipe for special occasions like Mother’s Day, Easter or any upcoming event!
- Bananas – make sure to use overripe bananas that have lots of brown spots. This will help sweeten the cake. The riper the banana = the sweeter the cake! You can ripen your bananas in the oven if they aren’t quite ripe enough yet.
- Sugar – use a sugar substitute like Swerve or Truvia to make this coffee cake lower in calories and sugar.
- Unsalted butter
- Sour cream – or greek yogurt
- Egg
- Baking essentials: vanilla extract, baking soda, salt, and cinnamon
- Flour – white whole wheat flour or all-purpose flour work best for this recipe for most authentic coffee cake taste and texture. Oat flour would probably work just fine (would just alter the flavor and texture some).
- Dark brown sugar – I love using dark brown sugar for the deeper flavor it gives this coffee cake but you can use also use light brown sugar (or brown sugar substitute like Swerve or Truvia to make this coffee cake lower in calories and sugar).
- Icing! If you wish to drizzle with icing, mix together 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle over coffee cake in a zigzag motion.
- Mix-ins! Add a cup of mini chocolate chips or your favorite nuts to make this yummy coffee cake even better!
- Make into muffins! Instead of baking in a square or circle pan, add batter to a greased muffin pan instead!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
Step 1: Add the flour, brown sugar and cinnamon to a small bowl and stir to combine.
Step 2: Then mix in the melted butter.
Step 3: Place in the fridge to chill and harden while you make the rest of the cake.
Step 4: Mash the banana in a large bow with a fork. Add the butter and sugar and whisk to combine.
Step 5: Then whisk in the sour cream, egg and vanilla.
Step 6: Add the flour, baking soda and salt.
Step 7: Mix just until dry ingredients are incorporated.
Step 8: Transfer 1/3 to 1/2 of the batter to the prepared dish and spread out into an even layer.
Step 9: Mix together the cinnamon sugar mixture and sprinkle evenly over top.
Step 10: Gently add the remaining batter evenly over top. Use a rubber spatula to make sure it’s spread out evenly.
Step 11: Then get the streusel from the fridge and crumble it over top.
Step 12: Bake for 37-42 minutes, or until a toothpick inserted comes out mostly clean.* Slice and enjoy alongside some coffee!
Wrap this coffee cake tightly in plastic wrap or store in an airtight container (important to prevent it from drying out). Coffee cake will stay fresh at room temperature for 1-2 days or refrigerated for 5-6 days.
Baking Tips!
- Don’t overbake! For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean. It will still bake in the hot pan once removed.
- Use over-ripe brown bananas! You want your bananas to be covered in brown spots. The brown spots bring out the banana flavor more and also help add moisture to our coffee cake.
- Weigh your ingredients! Any time you’re baking, I recommend weighing your ingredients if you can. If you don’t have a food scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack it into a cup) or you will add too much flour and cause your cake to be dry.
- Use room temperature ingredients! Use room temperature sour cream and egg. Let your eggs sit our roughly 30 minutes before baking or place them in a bowl of warm water for 3-5 minutes before you using them. It will make a smoother and more consistent batter, therefore a better textured cake.
- Use fresh baking soda! Be sure to use baking soda is fresh to help ensure maximum rise of our cake.
Can I make this recipe into muffins instead?
Yes, to make into muffins fill muffin cups 3/4 full and sprinkle streusel on top. Muffins won’t take as long to bake so check to see if they’re done (a toothpick comes out mostly clean) around 20 minutes.
How do I ripen bananas quickly?
You want to use bananas that are covered in dark spots to help ensure the right amount of sweetness for the best coffee cake. If you need to ripen your bananas quickly, pop them in the oven for 20 minutes.
Can I freeze this coffee cake?
Yes! To freeze, let coffee cake cool completely then cut into pieces. Wrap each piece individually (and tightly) in plastic wrap or aluminum foil. Then place in a freezer-safe bag with all the air removed. Coffee cake will keep fresh in the freezer for 3 months.
Can I make this coffee cake gluten-free?
Yes, just use gluten-free flour that is good 1:1 sub for regular flour. I recommend Bob Red Mill’s 1:1 or King Arthur’s measure for measure for the most similar taste and texture.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Banana Sour Cream Coffee Cake
Ingredients
- 2 medium overripe bananas (240g) ~1 cup mashed
- 1/2 cup sugar (96g)
- 1/4 cup unsalted butter melted
- 1/3 cup sour cream (80g) or Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cup white whole wheat flour (180g)
- 1 tsp baking soda
- 1/2 tsp salt
Streusel:
- 1/2 cup white whole wheat flour (60g)
- 1/3 cup dark brown sugar (64g) packed
- 1 tsp cinnamon
- 1/4 cup unsalted butter melted
Cinnamon Sugar Swirl:
- 3 Tbsp dark brown sugar (36g)
- 1.5 tsp cinnamon
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Instructions
- Preheat the oven to 325 degrees. Spray a 8×8-inch baking dish with cooking spray and line with parchment paper. Set aside.
- Make the streusel first. Add the flour, brown sugar and cinnamon to a small bowl and stir to combine. Then mix in the melted butter. Place in the fridge to chill and harden while you make the rest of the cake.
- Mash the banana in a large bow with a fork. Add the butter and sugar and whisk to combine. Then whisk in the sour cream, egg and vanilla.
- Add the flour, baking soda and salt and mix just until dry ingredients are incorporated.
- Transfer 1/3 to 1/2 of the batter to the prepared dish and spread out into an even layer.
- Mix together the cinnamon sugar mixture and sprinkle evenly over top. Gently add the remaining batter evenly over top. Use a rubber spatula to make sure it’s spread out evenly.
- Then get the streusel from the fridge and crumble it over top.
- Bake for 37-42 minutes, or until a toothpick inserted comes out mostly clean.*
- Slice and enjoy alongside some coffee!
Notes
- Don’t overbake! For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean. It will still bake in the hot pan once removed.
- Use over-ripe brown bananas! You want your bananas to be covered in brown spots. The brown spots bring out the banana flavor more and also help add moisture to our coffee cake.
- Weigh your ingredients! Any time you’re baking, I recommend weighing your ingredients if you can. If you don’t have a food scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack it into a cup) or you will add too much flour and cause your cake to be dry.
- Use room temperature ingredients! Use room temperature sour cream and egg. Let your eggs sit our roughly 30 minutes before baking or place them in a bowl of warm water for 3-5 minutes before you using them. It will make a smoother and more consistent batter, therefore a better textured cake.
- Use fresh baking soda! Be sure to use baking soda is fresh to help ensure maximum rise of our cake.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
