What happens when banana bread and coffee cake meet? You get a moist Banana Coffee Crumb Cake — a perfect way to use overripe bananas, fresh or frozen. This version is egg-free and easily adapted to vegan diets.
I am a sucker for crumb cakes. That nutty, buttery streusel on top makes everything better. Whether it’s a classic coffee cake or a chocolate coffee crumb cake, I love them all. Crumb cakes don’t need fancy decoration — they’re full of flavor and uncomplicated to make.
Adding fruit to a coffee cake is one of my favorite shortcuts to extra flavor. Last summer I made an almond-apricot crumb cake and I’ve been experimenting ever since. This banana version has quickly become a new favorite. Think of it as a cross between banana bread and a crumb cake — moist, comforting, and delightfully crumbly on top. So preheat your oven and get baking!
The ingredient list
This recipe uses pantry staples: all-purpose flour, bananas, nuts, sugars, milk and yogurt alternatives if needed, baking powder, baking soda, and a few flavorings. No eggs are required, making it a good choice if you’re out of eggs or prefer not to use them.
Frozen vs fresh over-ripe bananas
- We often buy more bananas than we can eat. When they become overripe, I freeze them for later instead of letting them go to waste.
- Frozen bananas are great for smoothies, nice cream, muffins, banana bread — and this coffee crumb cake.
- Freezing gives you flexibility: thaw and use them when you’re ready to bake.
- If you use frozen bananas, thaw them fully. They’ll release extra liquid, so blend everything into a smooth, milkshake-like puree and measure 1 ¾ cups for the recipe.
- If you use fresh overripe bananas, mash or blend them and add about ⅓ cup water to reach the same puree volume — aim for about 1 ¾ cups total.
Don’t skip the crumb topping!
The streusel is essential. It adds texture, buttery flavor, and a visually appealing finish. Please don’t skip it — the cake wouldn’t be the same without it.
This recipe is not overly sweet
The cake uses less sugar than many similar recipes. Sweetness depends on how ripe your bananas are, so taste the batter and add a touch more sugar if you prefer a sweeter result.
Tips to make an amazing banana crumb cake
- Follow the ingredient proportions and method for best results.
- The batter should be thicker than a typical cake batter — similar to banana bread batter.
- Do not skip the crumb topping; it transforms the cake.
- Allow the cake to cool completely before slicing so the crumb topping and crumb structure set properly.
Make ahead tips
The crumb topping
Prepare the streusel ahead of time. Store it in the refrigerator for up to a week or freeze for up to three months. Thaw before using.
Banana puree
You can blend the banana puree a day ahead and keep it refrigerated until needed.
Best way to store banana cake
- Cut into pieces and store in an airtight container at room temperature for one day or refrigerate for up to a week.
- Wrap pieces in plastic wrap and freeze up to three months. Thaw overnight in the fridge or for an hour at room temperature.
How to serve this banana bread cake
- Enjoy it plain as a snack or with tea or coffee.
- Drizzle with caramel or dulce de leche for extra decadence.
- Warm a slice briefly and serve with a scoop of ice cream for a quick dessert.
Why I love this recipe
- Easy to make with no frosting required.
- Pairs beautifully with tea or coffee and makes a simple snack.
- Kid-friendly — great for lunchboxes or snacks.
- Perfect for brunches and tea parties.
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More recipes using bananas
Healthy Eggless Banana Bread
Vegan Banana Muffins
Healthy Banana Oatmeal Cake
Vegan Banana Chocolate Muffins
Banana Crumb Cake Recipe
Banana Crumb Cake
This moist and easy Banana Crumb Cake is a delicious way to use overripe bananas, fresh or frozen. Egg-free and vegan adaptable.
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 24
Calories: 190 kcal (approx.)
Ingredients
For crumb topping
- ½ cup butter, melted
- 1 cup all-purpose flour
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- ½ teaspoon cinnamon (optional)
- ½ teaspoon cardamom (optional)
- ¾ cup finely chopped walnuts
- Pinch of salt
To mix in a bowl
- ½ cup plus 1 tablespoon granulated sugar
- 3 large frozen bananas (about 1 ¾ cups puree)
- ½ cup plus 1 tablespoon oil of choice
- 2 tablespoons yogurt (or non-dairy yogurt)
- ⅓ cup milk of choice
- 1 teaspoon vinegar (or lemon juice)
- 1.5 teaspoons pure vanilla extract
Dry ingredients
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch (or substitute with flour)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mix towards the end
- 1 cup chopped walnuts
For drizzle (optional)
- Caramel sauce or dulce de leche (store-bought or homemade)
Instructions
For making the crumb topping
- Melt the butter on low heat or in a microwave.
- Combine the flour, brown sugar, granulated sugar, spices, chopped walnuts, and salt in a bowl.
- Pour the melted butter over the dry mixture and mix until evenly combined. Set aside.
For the cake batter
- Thaw the frozen banana slices until soft, then blend into a smooth puree. Measure 1 ¾ cups and set aside.
- Preheat the oven to 350°F (175°C). Grease a 9″ x 13″ pan and lightly dust with flour. Set aside.
- Whisk together banana puree, sugar, milk, vanilla, yogurt, and vinegar until the sugar dissolves. Add oil and whisk until emulsified.
- Sift the dry ingredients into a separate bowl and gradually fold them into the wet mixture until combined. Do not overmix.
- Fold in the chopped walnuts. Tap the pan gently on the counter to release air bubbles.
- Spread the batter into the prepared pan. Generously sprinkle the crumb topping over the batter, covering the top and edges.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes.
- Remove the pan from the oven and allow the cake to cool completely on a wire rack before slicing.
- Serve warm or at room temperature. Optionally drizzle with caramel sauce before serving.
Notes
Important note about bananas
- Freezing overripe bananas is an easy way to prevent waste and have baking-ready fruit on hand.
- Thawed frozen bananas release water — blend the thawed bananas into a smooth puree and use 1 ¾ cups for this recipe.
- If using fresh overripe bananas, add about ⅓ cup water to reach the same puree volume.
Possible substitutes
- To make this dairy-free, use plant-based milk and yogurt.
- Swap cornstarch for an equal amount of all-purpose flour if needed.
- Yogurt can be replaced with sour cream or mayonnaise in a pinch.
- Use lemon juice instead of vinegar to react with the baking soda.
- Use any nuts you prefer or omit them for a nut-free cake.
- Omit cinnamon if you prefer a simpler spice profile.
Final tips
- Follow the method for consistent results.
- The batter should resemble banana bread batter — thicker than standard cake batters.
- Make the crumb topping ahead and store chilled or frozen until needed.
- Cool the cake completely before cutting to maintain a clean slice.
Nutrition (per serving, approximate)
Calories: 190 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 11 g | Fiber: 1 g | Sugar: 7 g