Banana Coffee Cake

Delicious Banana Coffee Cake loaded with flavor from mashed bananas and white chocolate chips then topped with brown sugar and slivered almonds. This is the perfect cake recipe to serve with coffee and fruit or as a sweet treat!

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The best way to describe this Banana Coffee Cake is SCRUMPTIOUS. And, yes, the all-caps are necessary because this is seriously one of my favorite coffee cake recipes. Think moist banana cake topped with a crunchy-sweet brown sugar and almond topping.

Oh, and it has white chocolate chips baked right in. Not your usual coffee cake ingredient, but it makes that one simple ingredient takes it from a pretty good coffee cake to an amazing one.

This recipe makes a big batch – 20 slices! So, it’s great for entertaining like when you host a brunch or when you want a sweet treat for an afternoon event. Or, you can bake it, cool it, slice it and freeze the pieces so you can have a little slice of heaven whenever you want it.

When we have company I love to make it along with a breakfast casserole and a batch of mimosas for an epic brunch or, if I’m just sneaking a slice for myself, I’ll make a chai tea to sip on.

Crunchy Almond Topping

I don’t know about you, but I think my favorite part of a coffee cake is the topping! This one has a sweet and nutty topping that has the best crunchy texture. I like to make the topping first, so it’s ready to go when I’m done making the batter. You only need two ingredients: slivered almonds and brown sugar. Just mix them together and the topping is done! Set it aside while you make the rest of the cake.

How to Make the Batter for Banana Coffee Cake

• In a large bowl, cream together softened butter and sugar until it’s light and fluffy.
• Add the eggs one at a time until they are fully incorporated into the butter and sugar mixture. Add some vanilla and mix it in.
• In a separate bowl, whisk flour, baking soda, and baking powder until combined.

I know it’s tempting, but I don’t recommend making the batter all in one bowl. Mixing the dry ingredients in a separate bowl first ensures you fully mix them before you add them to the wet ingredients. If you just dump them all into the butter and sugar you might overmix the batter when you combine them. Overmixing the batter will make your banana coffee cake tougher – you want a light and fluffy crumb, so use two bowls.

Once you have your dry and wet ingredients you just need to add mashed over-ripe bananas, Greek yogurt and combine everything together.

• Add the dry ingredients and mix until just combined.
• Add the mashed bananas and mix again.
• Add the Greek yogurt and stir to combine.

And last, but not least, fold in the white chocolate chips. Pour the batter into your prepared baking dish, sprinkle the topping over the top, and bake the cake for 35 to 40 minutes.

How to Store Banana Coffee Cake

Once the coffee cake is fully cooled you can slice it into squares and serve it or store it for later. As I mentioned, this recipe makes a big batch and you should get 20 slices.

• Making it ahead: If you are making the cake to slice and serve later, it’s better to keep the cake whole instead of slicing it right away. It won’t dry out as fast this way. Remove it from the pan (once it’s fully cooled) and wrap it in plastic wrap. I like to wash the pan I baked it in, dry it and then place the wrapped cake back in it and cover it with a lid or more plastic wrap. If you store it this way, it will keep for up to four or five days at room temperature.
• Leftover slices: If you slice the cake and have leftovers, they will keep well for two to three days at room temperature or you can keep them in the refrigerator and they will keep for a few days longer. Just keep them wrapped.
• Freezing it whole: You can also freeze the entire cake. Just wrap it up and place it in a freezer-safe container or large bag and it will keep for several months. Thaw it at room temperature and then slice it.
• Freezing individual slices: Or, you can freeze the individual slices. Wrap each slice in plastic wrap and keep them in an airtight container. Once frozen, you can thaw the slices as you want them.

More Recipes to Enjoy with Coffee!

I love a fancy coffee drink and a sweet treat to go with it! Here are a few more recipes you might like to try, too:

• My easy crumb cake has a cake-mix-shortcut, but you’d never guess! It’s has a delicious crunchy topping, too.
• Or try my apple pull-apart bread – I use premade dinner roll dough so it’s easy to make and it’s full of fall flavors.
• Homemade English scones only take 30 minutes to make from start to finish! They are so amazing warm from the oven.
• Coffee Bundt Cake – this is a light and buttery coffee cake with a cinnamon swirl baked inside.
• Sweet and tart Cranberry Scones are the perfect fall or holiday treat for breakfast or with coffee.

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 4 votes

Banana Coffee Cake

Moist banana cake, full of white chocolate chips and topped with brown sugar!

Prep:15 minutes mins

Cook:35 minutes mins

Total:50 minutes mins

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Ingredients

• ▢ 2/3 C. slivered almonds
• ▢ 1/4 C. brown sugar packed
• ▢ 2/3 C. butter softened
• ▢ 1 1/2 C. sugar
• ▢ 2 eggs
• ▢ 3/4 tsp almond extract
• ▢ 3 C. all-purpose flour
• ▢ 2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 2 C. mashed ripe bananas about 3-4 bananas
• ▢ 1 C. Greek yogurt
• ▢ 1 C. vanilla or white chips

Instructions

• In a small bowl, combine almonds and brown sugar; set aside.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
• Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and Greek yogurt. Fold in white chocolate or vanilla chips.
• Spread into a greased 13x9x2 in baking pan. Sprinkle with reserved almond mixture.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Tips

HOW TO STORE BANANA COFFEE CAKE

Once the coffee cake is fully cooled you can slice it into squares and serve it or store it for later.

• Making it ahead: If you are making the cake to slice and serve later, it’s better to keep the cake whole instead of slicing it right away. It won’t dry out as fast this way. Remove it from the pan (once it’s fully cooled) and wrap it in plastic wrap. I like to wash the pan I baked it in, dry it and then place the wrapped cake back in it and cover it with a lid or more plastic wrap. If you store it this way, it will keep for up to four or five days at room temperature.
• Leftover slices: If you slice the cake and have leftovers, they will keep well for two to three days at room temperature or you can keep them in the refrigerator and they will keep for a few days longer. Just keep them wrapped.
• Freezing it whole: You can also freeze the entire cake. Just wrap it up and place it in a freezer-safe container or large bag and it will keep for several months. Thaw it at room temperature and then slice it.
• Freezing individual slices: Or, you can freeze the individual slices. Wrap each slice in plastic wrap and keep them in an airtight container. Once frozen, you can thaw the slices as you want them.

Video

Nutrition Information

Calories: 409kcal (20%), Carbohydrates: 62g (21%), Protein: 8g (16%), Fat: 14g (22%), Saturated Fat: 6g (38%), Cholesterol: 36mg (12%), Sodium: 205mg (9%), Potassium: 246mg (7%), Fiber: 2g (8%), Sugar: 31g (34%), Vitamin A: 240IU (5%), Vitamin C: 2.1mg (3%), Calcium: 73mg (7%), Iron: 2.1mg (12%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.