Cinnamon Roll Banana Coffee Cake
This cake is somewhere between banana bread and a cinnamon roll, and honestly it might be better than both. A soft banana cake with a brown sugar cinnamon swirl and crunchy cinnamon streusel, finished with a cream cheese glaze.
Gather your ingredients
For the cake:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Ripe bananas
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon
- Salt
- Buttermilk
For the swirl:
- Brown sugar
- Cinnamon
For the streusel:
- All purpose flour
- Brown sugar
- Unsalted butter
- Cinnamon
For the glaze:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Milk
What is streusel?
Cinnamon streusel is a crumbly topping made from a simple mix of flour, brown sugar, cinnamon, and butter. It’s sprinkled over the cake before baking and melts into a crisp, golden crust.
Looking for a detailed post on how to make it? Check out our blog post here
How to Quickly Ripen Bananas
In this recipe, it’s important to use overripe bananas for sweetness and moisture— the riper, the better! But don’t worry if your bananas aren’t quite ripe enough. You can easily speed up the process by placing them on a baking tray lined with parchment paper. Stick them in the oven at 300°F for 15-20 minutes, until the peels turn dark and they become soft and syrupy. Just be sure to let them cool completely before using them in your batter.
Watch how we made it:
More recipes you’ll love:
Cinnamon Roll Banana Coffee Cake
Ingredients
Cinnamon streusel
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 4 tbsp unsalted butter softened & cubed
Banana Cake
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temp.
- 3 ripe bananas
- 2 tsp vanilla extract
- 1/3 cup buttermilk*
Filling
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Cream Cheese Glaze
- 2 oz cream cheese softened
- 1 tbsp unsalted butter softened
- 6 tbsp powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
For the streusel:
- Combine the flour, brown sugar, cinnamon, and butter until pea sized balls form. Refrigerate until ready to use.
For the cake:
- Preheat the oven to 350℉. Grease and line a 9×9 pan.
- In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, cream together the butter, granulated sugar, brown sugar, until light and fluffy, about 2 minutes.
- Add the eggs one at a time, whisking between each addition. Add half of the dry ingredients and mix until combined. Mix in the buttermilk, followed by the rest of the dry ingredients and mix until combined.
- Make the filling by mixing together 1/3 cup brown sugar and 1 tbsp cinnamon. Spread half of the batter into the pan and sprinkle with the filling.
- Spread the remaining batter over the filling and evenly sprinkle cinnamon streusel over the top. Bake for 40-45 minutes until a toothpick comes out with a few moist crumbs.
For the glaze:
- Using an electric hand mixer, beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla. Mix until smooth. Then, mix in the milk until you reach a pourable glaze consistency.
- Allow the cake to cool for 15-20 minutes, then drizzle the glaze over the top.
