Wait until you try a bite of this banana cake recipe! It’s loaded with banana flavor and has the best extra thick layer of streusel on top!
I feel like I’m about to break some serious rules right now.
I’m sharing a banana recipe. In October.
I mean, you guys. This is PUMPKIN EVERYTHING season and here I sit. With a bunch of bananas.
So, if you really can’t handle this, go ahead and skip on over to my pumpkin coffee cake. It’s fine. I get it. That cake is one of the best, so I won’t complain.
Buttttt, if you’re just the tiniest bit tired of pumpkin and are maybe looking for something a little different, but still totally perfect for this time of year – I present you with this banana cake recipe.
This banana coffee cake has a nice thick layer of streusel on top, because who cares if there is cake, just give me the streusel. 😉
My kids fought me for this one, you guys. I had to double wrap it in plastic wrap and threaten them with bodily harm or they totally would have ate the whole cake in one sitting. Then there was me…trying to sneak a piece of streusel off the top every time I went into the kitchen. Which was nearly impossible because I had double wrapped the cake to keep myself from doing just that very thing. I know me so well sometimes. Dang it.
This banana cake recipe packs in as many bananas as possible!
Anyway! We all need an easy coffee cake recipe in our lives and this banana coffee cake is it! Trust me on that.
Please note that this is definitely not a light and airy sort of cake. This is more dense because I packed in as much banana as possible. If you’re having banana cake, then have some dang banana cake. 😉
I topped this off with a super simple vanilla glaze, but it isn’t totally necessary. It makes things pretty and fancy, but the cake is just as delicious without, so you do you.
For more banana goodness, check out my AMAZING banana bread recipe, banana ice cream, and my banana pound cake! They are to die for and totally worthy of waiting on your bananas to turn brown.
Banana Coffee Cake
Ingredients
For the streusel:
For the cake:
Instructions
Nutrition Information:
Susan Stambaugh says
Recipe said 350F deg for 15 min. Far from it. Left baking in oven for 25 min; did not test as I thought it was about ready to burn. Cooled for `4 min; tried to remove from baking dish and it cracked & fell apart but the inside of the cake was raw mostly in middle but also on one side corner Put the cracked, raw cake back in the oven for another 10 min. Still didn’t bake fully done. Put it back in oven for another 10 min. Better but not fully done. Needs to cook far longer than 15 min. for sure! Cake was delicious. Recipe for Streusel made way too much.
Karly says
Hi Susan! The recipe actually calls for 25 minutes, not 15, or until a tester comes out clean. Sorry to hear this one didn’t work out for you.
Suzanne B. Martin says
It takes a lot to impress me and this cake did just that! I’m more of a cook, but this was the best tasting baked good that I’ve made in a long time! I’ll be sharing this recipe for sure. Thank you!
Suzanne B. Martin says
I forgot to say, I had to bake it on 350 for about 45 minutes
Karly says
Oh, I love to hear that! Thanks, Suzanne!
Omer Lechuga says
Had fun viewing your website. Thank you for posting. You’ve found a new fan.
Starlet Bauguss says
I had the over ripe bananas and I love strudel. I got it all mixed together and in the oven now. I can’t wait till it’s done. I’m so excited!
Karly says
Hope you love it!