Banana Crumb Coffee Cake

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!

Source: adapted from Cookies & Cups


  1. Posted April 18, 2014 at 9:22 AM | Permalink

    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!

    • Paula
      Posted October 25, 2015 at 2:11 PM | Permalink

      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!

      • Posted October 27, 2015 at 9:56 AM | Permalink

        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!

  2. Posted April 18, 2014 at 9:37 AM | Permalink

    Oh, this looks so yummy! I am definitely going to give this a try, next time the banana bread need hits. Pinned!

  3. Monica Cose
    Posted April 18, 2014 at 11:09 AM | Permalink

    I have made this a few times. It is SOOO good!

  4. Posted April 18, 2014 at 5:54 PM | Permalink

    Mmm, I made this a few weeks ago and it was amazing!

  5. Posted April 19, 2014 at 8:49 AM | Permalink

    Yum! I will definitely need to make this one.

  6. Posted April 20, 2014 at 1:44 PM | Permalink

    Looks amazing! I’ve got a bunch of ripe bananas that need to be used, so I think I’ll try this today.

  7. Lynette
    Posted April 26, 2014 at 5:55 PM | Permalink

    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!

  8. Posted April 29, 2014 at 11:05 PM | Permalink

    This looks amazing! I love banana bread, but I can’t resist anything with a streusel topping. I need to make this.

  9. Lisa
    Posted September 7, 2014 at 1:43 PM | Permalink

    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!

  10. ingalyn
    Posted September 8, 2014 at 1:07 AM | Permalink

    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!

  11. Anna
    Posted September 10, 2014 at 6:25 PM | Permalink

    So simple and yet so amazing.

  12. Julia
    Posted October 11, 2014 at 9:04 AM | Permalink

    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.

    • Posted October 12, 2014 at 9:48 AM | Permalink

      They sound like great additions to me. Hope you enjoy!

  13. Posted December 9, 2014 at 3:19 PM | Permalink

    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!

  14. C. Sandra
    Posted January 17, 2015 at 4:51 AM | Permalink

    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!”.

    • Posted January 27, 2015 at 1:03 PM | Permalink

      Do glad your family enjoyed it, it’s one of our favorites too!

  15. Jamie
    Posted April 7, 2015 at 6:11 PM | Permalink

    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!

    • Posted April 14, 2015 at 8:38 AM | Permalink

      So glad you enjoyed it! One of our favorites too 🙂

  16. Ellie
    Posted April 18, 2015 at 2:49 AM | Permalink

    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…

  17. Penny
    Posted May 17, 2015 at 6:49 PM | Permalink

    Can you use frozen banannas

  18. Andrea
    Posted May 31, 2015 at 7:43 PM | Permalink

    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.

  19. GJ
    Posted July 12, 2015 at 5:49 PM | Permalink

    Amazing recipe! Made it today and it turned out yummy!!

  20. Jessie
    Posted January 11, 2016 at 11:48 PM | Permalink

    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!!

  21. Jo
    Posted March 23, 2016 at 1:08 PM | Permalink

    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.

  22. Rosi
    Posted March 25, 2016 at 1:18 PM | Permalink

    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

    • Posted March 27, 2016 at 11:36 AM | Permalink

      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!

  23. Jill
    Posted April 11, 2016 at 8:51 PM | Permalink

    How many servings does this make?

    • Posted April 12, 2016 at 9:35 AM | Permalink

      Quite a few – it’s a heavy duty crumb cake. I’d say about 16.

  24. Kit
    Posted April 20, 2016 at 12:14 PM | Permalink

    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.

    • Posted April 21, 2016 at 4:25 PM | Permalink

      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.

  25. Jess
    Posted May 20, 2016 at 2:25 AM | Permalink

    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!

    • Posted May 23, 2016 at 10:24 AM | Permalink

      So glad you loved it, Jess! Thanks for taking the time to come back and comment, appreciate it.

  26. Kim
    Posted July 19, 2016 at 9:34 PM | Permalink

    My question is WHY do i need to foil line my pan?

    • Posted August 2, 2016 at 10:04 AM | Permalink

      It makes removal/slicing of the whole cake much easier, as well as an easier cleanup factor.

      • Scootsie
        Posted December 9, 2016 at 9:33 PM | Permalink

        And what an AWESOME suggestion that was, too!! LOVED it! 🙂

  27. Linda
    Posted October 26, 2016 at 3:10 PM | Permalink

    Great cake! I only used a cup of sugar (I always cut sugar by at least half) still very sweet. I only used half cup of butter total (I cut off a couple tablespoons from the stick for the topping, and used the rest for the cake) I added 1 tea cinnamon to the cake. Added fresh ground nutmeg too. Yum. I am eating it warm right now……

  28. Linda
    Posted October 26, 2016 at 3:18 PM | Permalink

    Oh, and I also used a cup of wheat flour for one of the white flour cups. I think next time I will reduce sugar even more, and use brown sugar instead, and add walnuts. I didn’t use foil, and it comes right out of pan easily. I won’t make the glaze, it’s plenty sweet.

  29. Scootsie
    Posted December 9, 2016 at 9:28 PM | Permalink

    This was WONDERFUL! My husband and I just LOVED it–I made two in one week and neither of them lasted very long! (Good thing this is December, because this is the month that we let ourselves eat whatever we want, since New Years’ resolution time is NEXT month! 😉

    Can I use the same recipe using apples? (The topping reminded me so much of apple crisp topping–without the oatmeal, of course, but still…YUMMY!!) Anyway, had to ask! I might just go ahead and find out on my own…LOL

    • Scootsie
      Posted December 9, 2016 at 9:31 PM | Permalink

      oops–forgot my P.S….I didn’t put the glaze on top of the brown sugar crumb topping–I agreed with Linda before me and figured that it really didn’t need it, and although it looked really pretty in the picture, there are times when a glaze is just a bit too much. With all the other sugars in this recipe, it really didn’t need any additional sugar, although, believe me, if I’d decided that my sweet tooth was begging for an additional hit, I wouldn’t have hesitated!! 😉

      GREAT recipe! Thanks so much for posting!!

      • Posted December 11, 2016 at 12:11 PM | Permalink

        Oh gosh, so glad you enjoyed it. I think it would be utterly delightful with apples! Let me know how it goes. Thanks for the sweet comment, appreciate you taking the time to come back. 🙂

  30. Laura
    Posted December 23, 2016 at 7:42 AM | Permalink

    Does it have to be baked in a glass baking dish? Would a baking pan, lined with foil and greased, come out with the same results?

  31. Posted March 31, 2017 at 3:31 PM | Permalink

    I made this last weekend and it is SO FREAKING GOOD! I literally ate it for days. I was thinking of turning it into giant muffins instead so my husband can take them to work with him. Any recommendations?

    • Posted April 3, 2017 at 11:12 AM | Permalink

      I think that would work splendidly. Reduce baking time though, start checking at 25 minutes!

  32. Posted September 21, 2017 at 4:55 PM | Permalink

    The texture of the cake was awful. Is it suppose to be like a cake? Mine turned out very dense. Could it be because I added another banana?

    • Posted October 7, 2017 at 10:53 AM | Permalink

      Coffee cakes are typically denser and dryer than a regular cake.

  33. Marcia
    Posted May 9, 2018 at 9:51 PM | Permalink

    It was very good, I only used 2 large bananas. And it was plenty.

  34. Marcia
    Posted May 9, 2018 at 9:53 PM | Permalink

    It was very good. I used only 2 large bananas and it turned out good.

  35. Linda
    Posted May 21, 2018 at 1:00 PM | Permalink

    DELICIOUS!!! OMG, made this today and it is fantastic! and a really nice change of pace from traditional banana bread. I do cut back on the sugar in everything I make and cut the sugar back by half for this recipe and found it (for my taste) to be perfect! I also added walnuts to the streusel mixture (just eyeballed it till it looked good). A keeper of a recipe for sure! Thank you for sharing it.

    • Molly
      Posted June 10, 2018 at 10:32 AM | Permalink

      Thank you for sharing this. Great recipe! I am making it for the second time right now. It is in the oven. My son is crazy for it and kept asking me to make it again.

4 Trackbacks

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