All Recipes Desserts






Moist, perfectly sweet, and delicious banana crumb coffee cake that’s excellent for breakfast, brunch, dessert, even for an afternoon snack. This is my favourite cake for simple occasions. Easy to whip up and perfect for everybody!


Crumb Layers:

1 teaspoon ground cinnamon

½ c. cold unsalted butter (8 tbsp), cut into small cubes I use vegan butter to keep this dairy-free

1 c. packed light brown sugar

½ c. granulated sugar

1 c. all-purpose flour (gradually add more by the tablespoon if needed)


½ c. unsalted butter, softened to room temperature again, use vegan butter for a dairy-free option

2 c. all-purpose flour

3 ripe bananas, peeled and mashed

1 teaspoon ground cinnamon

1 teaspoon salt

2 large eggs

3 teaspoons baking powder

1 c. granulated sugar

1 c. almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)

1 teaspoon vanilla

Glaze (optional):

1-2 tablespoons almond milk

1 c. powdered sugar

How to make Banana Crumb Coffee Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using butter or cooking spray, grease a 9 x 13-inch baking dish and set it aside.

Step 2: Crumble the cold butter cubes, flour, sugars, and cinnamon in a large bowl using your hands or two forks until you have a crumbly topping. Set aside.

Step 3: Whisk the flour, baking powder, cinnamon, and salt in a large bowl and set aside.

Step 4: Place the softened butter in a stand mixer. Beat for about 2 minutes on medium speed until creamy. Add the sugar and beat for a minute more until well blended. Now, add the eggs followed by the vanilla, and mashed bananas. Mix until just combined.

Step 5: Adjust the mixer speed to low. Add the milk alternately with the flour until the ingredients are mixed.

Step 6: Into the prepared baking dish, pour half of the cake mixture and top with ⅓ – ¼ of the crumb mixture. On top, pour the rest of the cake mixture and top with the rest of the crumb topping. Place in the preheated oven and bake for about 50 to 55 minutes or until the toothpick inserted in the centre of the cake comes out clean.

Step 7: In a small bowl, place the powdered sugar and 1 tbsp milk. To make the optional glaze, whisk until you reached your preferred consistency. You can add more milk if needed.

Step 8: Allow the cake to cool for about 5 to 10 minutes at room temperature. On top of the warm cake, drizzle the glaze.

Step 9: Slice and serve. Enjoy!


Feel free to make this cake a day in advance and store it in an airtight container.

Place the cake in a freezer-safe container and freeze it for a month. Before serving, thaw the cake completely at room temperature.

For the dairy-free cake, you can use vegan and almond milk.

For the crumb topping, make sure to use cold butter sliced into small cubes.