I love banana bread and all, but sometimes I just feel like my bananas have a higher calling than in the form of a loaf. A calling for something more like…cake, for instance! Now, after making this – I’m not sure that I’ll ever make a loaf of banana bread again. It was that good!
I mean, I guess I should have known. Coffee cakes have never let me down in the past. But the banana added so much flavor and moisture, then to combine it with the cinnamon streusel on top was just the perfect touch. It also has some of the streusel layered in the middle of the cake too, which I thought was a really nice and surprising twist.
It was perfect as breakfast or dessert, and was still fresh and moist after day three. It made plenty, so it’s perfect to make for a get-together, or to share with friends and neighbors. It’s been a few weeks since I baked this, and I’m already looking forward to making it again. It might have to happen this weekend!
We’re looking forward to the annual egg hunt at our local NASA base tomorrow. As well as dying our easter eggs – that’s getting to be so much fun now that the boys are getting a little bit older.! Although, I’ve been making poor Jon dye eggs since before we were married – so I suppose I’ve always had alot of fun with it. I hope everyone has a wonderful Easter holiday!
Banana Crumb Coffee Cake
2 cups flour
3 tsp baking powder
1 tsp salt
3 ripe bananas
1/2 cup butter, room temperature
2 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 cup milk
For the streusel:
3/4 cup (12 Tbsp) cold butter, cubed
1 1/2 cups light brown sugar
1 1/2 cups flour
1 tsp cinnamon
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk
Preheat oven to 350 degrees. Line a 9×13 baking dish with aluminum foil and spray with cooking spray, set aside.
In a medium bowl whisk together flour, baking powder and salt.
In a stand mixer fitted with a paddle attachment, mash bananas until they become liquified. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla. With mixer running on low, carefully add flour and mix until just combined.
Prepare streusel by combining all the ingredients in a medium bowl, cut the butter in with a pastry cutter until a coarse crumb forms.
Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
Mix together the glaze ingredients and drizzle over the cake before serving.
Source: adapted from Cookies & Cups
37 Comments
Oh, yum! I may have to buy an extra bunch of bananas at the store this week, just so I’ll have some leftover ripe ones to make this coffee cake. It looks like the perfect treat to wake up to in the morning!
It is amazing. My family loves it. Plus it stays fresh for a few days. It also freezes well. I cut it into serving sizes put wax paper around it and put in a large freezer container. Perfect when we want some we take out a piece. Love love it!
So glad your family loves it as well, Paula. I just posted a pumpkin version of this same cake, you need to add it on your list – so good! Thanks for taking the time to stop by and leave a comment!
Oh, this looks so yummy! I am definitely going to give this a try, next time the banana bread need hits. Pinned!
I have made this a few times. It is SOOO good!
Mmm, I made this a few weeks ago and it was amazing!
Yum! I will definitely need to make this one.
Looks amazing! I’ve got a bunch of ripe bananas that need to be used, so I think I’ll try this today.
Just pulled this out of the oven. Smells sooo good! Taking it to church tomorrow to share for breakfast. Can’t wait to dig in! Thanks for sharing!
This looks amazing! I love banana bread, but I can’t resist anything with a streusel topping. I need to make this.
I made last night and it turned out so delicious! Because of allergies, I used Ener-G egg replacer, soy milk, and dairy-free margarine…and it worked out perfectly. My family won’t be asking for banana bread for a long time – this is a new favorite!
I just made this tonight; used whole wheat flour and Truvia in the cake, but used regular flour and brown sugar in the streusel. While my bananas where super extra ripe, I used a 4th just because of the WWF. OMG, this is incredible! I have not even added the frosting yet, waiting for it to cool, but I can’t wait to bring it to work tomorrow, I know my work kids will love this! Thanks!
So simple and yet so amazing.
Just poppeod this into the oven for the first time! We can’t wait to try it. I did make one change by adding. pecans to the streusel on top, and extra cinnamon.
They sound like great additions to me. Hope you enjoy!
This is baking right now and smells so good. I only could get about half of the crumb mixture into my pan but I can’t wait to dig in. It’s a long 50 minutes to wait, the kiddo keeps checking the time on the oven till it comes out. Pinned, thanks for sharing!
I made this cake yesterday and we all loved it. My ten year old son said ” Mom, this is the best cake in the history of the universe!”.
Do glad your family enjoyed it, it’s one of our favorites too!
I made this coffee cake one morning, and (so like me!) I forgot to put the glaze on! It was truly the yummiest coffee cake I’ve ever had, even without the glaze! I don’t see the need for the extra added sugar now that I know how yummy it is without. I, too, added pecans to the topping …My family and friends who indulged all raved!! I’m looking forward to making it again!
So glad you enjoyed it! One of our favorites too 🙂
I have made this about 7 times now and I must say that it is definitely my favorite recipe that entails bananas. I also have never added the final glaze, because it tastes absolutely wonderful, even without it. Thank you so much! There’s no going back to the basic banana bread for me…
Can you use frozen banannas
I don’t see why you couldn’t.
I made this coffee cake but modified it a little. I added an extra banana, substituted coconut oil for the butter and added a cup of chopped rhubarb from our friends garden. It was delicious!! My whole family loved it! It was a sweet tart combination that was really nice.
Amazing recipe! Made it today and it turned out yummy!!
Thank You for posting this recipe!
I felt like eating banana nut bread but something different from bread..
I added 1 cup of chopped walnuts as I love walnuts…I found the crumble a tad seet, especially after adding the glaze but that can be altered next time.
The banana flavor is AWESOME in this!! It is so fresh!
I am cutting it up and sharing with friends over coffee tomorrow…what a treat thathey are in for!!
Mine was done in 40 mins at 350. I couldn’t resist and had a piece while it was still hot. It was good, but definitely better once cooled. I also skipped the glaze, the streusel was plenty sweet. I will even cut the streusel recipe in half next time, I think.
Hi. So I see it says 2 cups of sugar .. Can i halve that? I’m afraid it’ll be too sweet for my taste
Yes, I think sugar could be reduced. But, I don’t know that I’d halve it. Maybe try 1.5 cups – it’s a very large cake, and 2 cups of sugar is pretty standard when it comes to cake and cookie recipes. Good luck!
How many servings does this make?
Quite a few – it’s a heavy duty crumb cake. I’d say about 16.
I followed the recipe exactly and used a standard 9×13″ glass baking pan, but it dripped out over the sides of the baking dish and all over the bottom of the oven. We had lots of nasty black smoke pouring from the oven from all the butter that dripped out. I don’t see any other comments about this happening, but you may want to put a cookie sheet with a rim underneath your dish.
Yikes, sorry you had that problem. It definitely maxes out my pan, but haven’t had it spill over. Maybe reduce the crumble topping next time…there is alot of it, could afford to lose a bit.
I just made this cake! And oh me oh my, I may just die! Probably the best cake I’ve ever made! Thanks for this recipe!
So glad you loved it, Jess! Thanks for taking the time to come back and comment, appreciate it.
My question is WHY do i need to foil line my pan?
It makes removal/slicing of the whole cake much easier, as well as an easier cleanup factor.
4 Trackbacks
[…] chips I add. So, in my search for a better banana bread recipe, I found this recipe for a banana crumb coffee cake from Tide and Thyme. I didn’t realize how big the resulting cake would be until I was pouring […]
[…] I cooked what depending on how I felt. The surprise of the week was using leftover bananas for this Banana Crumb Coffee Cake from Tide and Thyme. It was pure torture waiting for this to finish cooking and cooling. It was so delicious and a […]
[…] this time, I wanted to do something different…and so to the internet I went. On another blog, Tide and Thyme, I discovered the recipe below, and although I still think the preparation process is a bit odd […]
[…] Adapted from Tide and Thyme […]