sticks butter, softened
cups granulated sugar
cups Gold Medal™ unbleached all-purpose flour
teaspoon baking powder
ounces Neufchatel (low-fat) cream cheese
cup sour cream (for glaze)
cup granulated sugar (for glaze)
teaspoon baking soda (for glaze)
Preheat oven to 350°F. In a large bowl, cream butter using a hand-held mixer. Add sugar and eggs and beat on low speed until well combined. Fold in bananas.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Alternate adding flour and cream cheese to the banana mixture, mixing well after each addition with the hand-held mixer on low speed. Mix batter until it is nearly lump-free.
Pour batter into a lightly greased Bundt pan and place in oven. Bake for about an hour, or until a toothpick inserted in the center comes out clean.
Leave cake in Bundt pan to cool while you make your glaze. In a small saucepan over medium heat, stir together sour cream, sugar and baking soda with a wooden spoon. Stir constantly until mixture reaches a boil; boil for about a minute, then remove from heat.
Invert Bundt pan onto a cooling rack. While both cake and glaze are still hot, spoon glaze evenly over cake (make sure you have parchment paper or paper towel under your cooling rack for this step). Allow cake to cool completely before serving.
More About This Recipe
- I always thought coffee cake – like platform shoes, zoot suits and CD players – had gone out of style.
It seemed like all coffee cakes had sticky-sweet filling, sugary streusel topping and even more sugary frosting drizzled over that. It was tasty, sure, but it was nothing new.
I admit I’d given up a bit on coffee cake for a while – the minute I saw it, I knew what it would taste like, and that was enough for me to pass. But it was time to rekindle my relationship with coffee cake once and for all, homemade-style. This Banana Coffee Cake with Sour Cream Glaze was up for the challenge!
Though I can’t eat bananas (unfortunately, I’m very allergic), the smell of this concoction while I was mixing it up was enticing. Once it was in the oven and scents of cream cheese, butter and bananas wafted throughout the kitchen, I knew that coffee cake and I were at peace once again.
And when you combine the delicious scents of the cake with sweet and tart sour cream glaze? My friends, this is a whole new dimension of coffee cake.
This recipe renders a dense, rich cake, so even one slice of the stuff will fuel you for the morning. It’s moist and cake-like, and (from what I hear) the flavors of banana, butter and cream cheese all whipped together under a thin coating of sour cream glaze work very well together.
It’s the perfect thing to eat on a leisurely weekend morning or afternoon, or when you’ve got company and want to surprise them with a delicious (yet easy-to-make) homemade breakfast. It’s also the perfect thing to make when you’re tired of run-of-the-mill coffee cakes and want to change it up a bit. But some things – cough, Zubaz pants, cough – aren’t meant for a comeback.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Coffee Cake Banana Bread
The delicious cross between coffee cake and banana bread you didn’t know you needed in your life! With a crunchy streusel top, moist cake, and a cinnamon sugar ribbon in the middle, you’ll never go back to regular banana bread.
Coffee cake banana bread> Regular banana bread
Remember during the quarantine of 2020 when everyone became obsessed with making banana bread? Yeah, we’re all bored of banana bread, but somehow still have those browning bananas on our counter at all times.
You want a recipe that’s just as easy to make as banana bread, but different (and better)- I got you! You’re going to love this loaf.
What’s in coffee cake banana bread?
This loaf has four different components: streusel, cake, cinnamon sugar swirl, and the glaze. I’ll walk you through how to make each one, including all the ingredients you’ll need!
- Unsalted butter: some will be cold, for the streusel and some will be room temperature, for the cake
Can I bake this cake in a different pan?
Yup! If you don’t want to bake this in a loaf, it’ll fit nicely in a regular 9” round cake pan or Bundt pan.
Banana Coffee Cake with Honey Glaze
- Author: Deborah
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 9 servings 1 x
- Category: Breakfast
Have leftover bananas sitting around? Turn them into this Banana Coffee Cake. And don’t skip out on the honey glaze – it totally makes this breakfast cake!
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, at room temperature
- 2 ripe bananas, mashed
- 1/4 cup sour cream
- 1 egg
- 1 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into cubes
- 1/3 cup toasted chopped pecans
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 1/2 tablespoon unsalted butter, melted
Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside.
Combine the sugar and butter in a large bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Beat in the bananas, sour cream, and egg. Mix until thoroughly combined.
In another bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Add the dry ingredients into the banana mixture, then add the milk. Beat until completely combined. Pour the batter into the reserved dish.
In another bowl, combine the flour, both sugars, and the cinnamon. Add the butter – using a pastry cutter, fork, or your fingertips, cut the butter into the mixture until coarse crumbs form. Sprinkle the topping over the batter, then sprinkle the pecans on top.
Bake until the cake is golden brown, about 35 minutes.
While the cake is cooking, make the glaze. In a small bowl, whisk together the powdered sugar, honey, vanilla, milk and melted butter.
Drizzle the cake with the glaze, then let it cool for 10 minutes before cutting into squares.
Tried & True Family Recipes – my Specialty
From main dishes to desserts and appetizers, salads that I grew up loving at pot lucks and recipes that you could count on being present at every holiday. Those are the types of recipes I have always loved the most.
Some people love to hear the stories behind them, and others complain that “why don’t I just get to the recipe already?” But I started this blog to tell my story through food, and I will keep doing so. For those who aren’t a fan of the fluff, I have that “jump to recipe button.”
This coffee cake, filled with cinnamon and nuts, was one such memory for someone. One they always associated with the grandmother they adored, and now I am getting to share it with you.
As others have mentioned, this is not a coffee cake. It is a moist chocolate banana cake. I made it as written except I used whole wheat flower, rum instead of coffee, and light sour cream. I used mashed banana plus a mashed banana rum type of jam for extra banana flavor. This is great for kids but I found it boring after a few bites. I'm going to brush it with rum and let it sit a day to add some zing to it. I used the full cup of high quality cocoa and it was perfectly chocolate. I found this to be a good recipe for moist cake but boring flavor.
This is my go-to chocolate cake. I usually double the recipe and freeze the second cake. I use only 1/2 c cocoa per recipe, usually Giardelli unsweetened or better-yet -- Penzy Dutch processed cocoa. I use 2-4 overly ripe bananas and substitute heavy cream or buttermilk for the sour cream or some mixture of these depending on what I have available. I also use dark brown sugar and large eggs. Remember to cream (mix) the butter and sugar together for at least 10 mins with an electric mixer. Test the cake's doneness 10 min in advance of time with a wooden toothpick inserted into the center. If the pick comes out clean (no wet batter clinging), take the cake out of the oven. Dust w/ powdered sugar and cocoa!
Rich, moist and delicious! I used regular flour instead of cake flour, a fresh shot of espresso for the flavoring, and yogurt for the sour cream. The cake was absolutely fabulous! I will DEFINITELY make this one again!
Made this today with some very overripe bananas (I used 4 sm/med) - only other change was I added a bit of cinnamon and used a 9" kuglehopf mold and baked about 48 minutes. This cake was moist, tasty (I think add'l. bananas helped) and perfect. Would definitely make again.
I have made this regularly since it was first published. A HIT with my family and friends. And I don't even like bananas!! :)
Good recipe. I also cut the sugar used 3 very very ripe bananas, net weight 250 g and 85 g cocoa. I substituted single cream, which I soured with lemon, for sour cream that I didn't have but I will follow the other reviewers suggestion next time I'll use buttermilk. It was a moist chocolate cake with very intense banana flavor.
This is really a chocolate cake and the banana flavor is not all that obvious. I'll stick to a more traditional banana cake next time.
Not a coffee cake. With a full cup of cocoa you can't taste the coffee flavoring, either. But this is a delicious chocolate/banana tea/dessert cake, with a very light, moist crumb. Everyone loved it. Takes very little time to put together, too. I used four small- medium bananas and Scharffenberger cocoa, and it was great. Baked for 55-60 minutes in a 9-inch bundt pan (a few crumbs stuck to the tester near the middle, and upon cooling it was perfect).
Next time I have ripe bananas I'll make a regular banana bread with chocolate chips. Just didn't love the flavor here.
Excellent and easy, though I think a better and more accurate name for this recipe might be Chocolate Banana Bundt Cake. Used four bananas as per the recommendation of prior reviewers so that the resulting cake had a nice mixture of chocolate and banana flavors. Very moist. Just brought this to share during the refreshment period after our Quaker Meeting (church service) and it was gobbled up quickly with many compliments offered.
I can't wait for bananas to get ripe. The taste of banana and chocolate together was very pleasing. All in the family loved it.
Good chocolate cake, but the banana undertone is just ok. For a chocolate Bundt cake, I prefer the Mocha Rum and Chocolate Whiskey Cakes on this site. Baked exactly 50 minutes and it was just right.
I love this recipe. I don't usually like cake because it is usually too dry for my taste, but this cake is amazingly moist! I have made it a few times and it has always turned out great. I add about 3/4 cup chocolate chips and once have used buttermilk instead of sour cream. This is a keeper!!
Another great cake not sure why it is considered coffee cake. Could easily be a dessert. Easy and very tasty.
Teaches me to read the reviews! I loved this cake -moist and chocolate-y. I will add double bananas next time, as I could barely taste them. I added cinnamon and cardamom, and substituted a tbs of coffee liquor in place of espresso. Lovely texture!
I am surprised at the low rating this recipe has. My children love it, it is easy to make, and tastes delicious. I make it every time we have 3-4 overripe bananas.
I omitted the coffee, and used nearly 3 bananas. We thought it was very moist, extremely chocolatey and banana-y. I'm not a huge banana lover, but my guests took the recipe. Quite a hit.
I thought this cake was wonderful, but I guess that depends on what you are looking for. I was looking for a recipe that used my very ripe bananas that my children will no longer eat, and I wanted something with more flavor than your average banana bread, therefore this was just fabulous. I used four very ripe bananas, and I too added a glaze( 1/2c. chocolate powder, 3/4c. powd. sugar, 1/2t. vanilla & banana ext., and 2T. fat free milk). I would definitely make this again.
A delicious cake. It has a strange taste that makes you wonder.If i had the chance to rename it i will call it : mistory cake .It`s my family favoruit.
This gets raves every time I make it. Each time that I bring it to work, someone inevitably asks for the recipe. There is nothing wrong w/ the cocoa measurement. I use buttermilk instead of sour cream, as I prefer the texture that buttermilk produces.
The name of this cake is definitely misleading. It is truly a CHOCOLATE cake with a slight hint of banana. The texture is light and moist. I used very ripe bananas, but will try making it again with overly ripe bananas. Hopefully the banana flavor will be more prominent. I added chocolate chips and glazed it with a chocolate/rum glaze.
I wonder if the coco is wrong seams to be way to much, some one needs to check the amount of coco needed
This is definately a chocolate cake. I even increased the bananas from 2 to 4, and decreased the cocoa. It was moist enough, but bo resemblance to a coffee or banana cake.
WONDERFUL, just simply superb! Baking is my passion and I've been at it for many years rarely do I come across a recipe such as this. I loved the light texture coupled with the intense flavor. And what a nice way to use up those ever-present too-ripe bananas :-) Their faint taste + espresso = flavor of liqueur, almost. Too bad the name doesn't accurately reflect the cocoa. I streamlined the mixing procedure (i.e., beat bananas and sour cream right into butter/sugar/etc., then sifted dry ingredients into same bowl). The cake was wonderful a few hours after baking as well as the next day. Usually I play with a recipe the next few times, but with this one, I wouldn't change a thing.
this is really a chocolate cake - misleading title. it's very good, I don't like bananas but I would eat this cake every week - a little moister and richer than your average easy chocolate cake - and maybe healthier? potassium - you can easily use extra bananas
How to Make this Sour Cream Coffee Cake Recipe
Preheat the oven to 350 degrees. Grease and flour a 10-cup or 12-cup Bundt pan.
In a large mixing bowl, use an electric mixer to cream together the butter and sugar until well combined (photo 1).
Add the eggs, one at a time, and beat until combined. Then add the vanilla and sour cream beating until completely incorporated (photo 2).
In a medium mixing bowl, whisk together the gluten free flour, baking powder, baking soda, and salt (photo 3).
Add 1/3 of the flour mixture to the batter, and with the mixer on low, beat until just combined. Continue to add 1/3 of the flour, and mixing on low, until all the flour has been incorporated.
Use a rubber spatula to scrape down the sides of the bowl and make sure the batter is completely combined (photo 4).
In a small mixing bowl, add the brown sugar, gluten free flour, cinnamon, salt, and cold butter pieces. Use a fork, or your fingers, to press the streusel ingredients together until it forms crumbs (photos 5 & 6).
Sprinkle 1/2 cup of the streusel in the bottom of the Bundt pan. Spoon half the batter over the streusel and spread evenly with a knife.
Sprinkle the rest of the streusel on top of the batter. Then spoon the remaining batter over the streusel and spread it out (photos 7 & 8).
Bake for 50 to 55 minutes, until a wooden pick inserted in the middle comes out clean.
Allow the cake to cool on a wire rack for at least 30 minutes (photo 9). Then invert the cake onto a wire rack to cool completely.
Whisk the powdered sugar and milk together to form the glaze. (Note: Stir in additional powdered sugar or milk to achieve the desired consistency). Use a spoon to drizzle the glaze over the cake.
How long can you store this sour cream coffee cake?
You can store the cake in a covered cake container, or wrapped in plastic, for up to 2 days. The covered cake can also be stored in the fridge for up to a week.
Grandma’s Classic Sour Cream Coffee Cake
Grandma used this as her go-to coffee cake recipe. She got the recipe from a friend, and then she passed it down to our generation. The recipe can be found in the list of recipes she helped Barbara record and also in her wooden recipe box that Barbara still uses today. We would put this Sour Cream Coffee Cake right up there with Paula Deen’s or Martha Stewart’s!
This coffee cake is made in a Bundt pan so be sure to grease and flour the pan generously before adding the batter.
Sour cream is the key ingredient. It keeps the cake extra moist. The recipe also calls for a half cup of butter AND a half cup of margarine. We never asked Grandma why both butter and margarine but we can’t argue about the results!
The cake also includes two layers or cinnamon, sugar, and chopped nuts which take it over the top. There is no need for an icing or a glaze this recipe is perfect on it’s own.
An important step is to let the cake cool in the pan for an hour. Grandma’s orders!
- 2 ¼ cups all-purpose flour
- 1 ½ cups white sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ cup butter, room temperature
- 1 cup buttermilk
- 2 eggs
- ½ teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Buttery Sour Cream Coffee Cake Ingredients
1 1/2 sticks butter or margarine, softened (This is 12 tablespoons or 3/4 cup)
3/4 cup sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla flavoring
1/2 cup raisins (optional)
Cream butter, sugar, eggs and sour cream in bowl with mixer. Add flour, baking powder, baking soda and vanilla. Mix well. Fold in raisins. Batter will be thick. Spray a bundt pan generously and spread half the batter in the bottom of the pan. Add half the topping from recipe below, spreading over batter. Add the other half of the batter and the rest of the topping. Cook in preheated 350 degree oven 45 to 55 minutes until center is done. Let cool for about 20 minutes before removing from pan. Pour glaze from recipe below over the cooked coffee cake or your can pour glaze over cake when it is served. Enjoy!
2/3 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnut or pecan pieces
Whisk together ingredients in bowl.
1 cup confectionery sugar
1 tablespoon corn syrup
2 to 3 tablespoons milk
Whisk ingredients together and pour over cooled cake. (I use a small pitcher like a cream pitcher to pour the glaze over the cake).
What Makes This Banana-sour Cream Coffee Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana-sour Cream Coffee Cake.
Ready to make this Banana-sour Cream Coffee Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/2 c Pecans chopped 1 ts Vanilla extract
1/4 c Sugar 1/2 c Sour cream
1/2 ts Cinnamon 2 c All-purpose flour
1/2 c Shortening 1 ts Baking powder
1 c Sugar 1 ts Soda
2 Eggs 1/4 ts Salt
1 c Bananas mashed
Combine pecans, 1/4 c sugar, and cinnamon stir well, and set aside.
Combine shortening and 1 cup sugar cream until light and fluffy.
Beat in eggs, bananas, and vanilla stir in sour cream.
Combine remaining dry ingredients add to creamed mixture, and stir
just enough to blend.
Sprinkle half of reserved cinnamon mixture into bottom of a
well-greased 10inch Bundt pan spoon half of batter into pan.
Sprinkle remaining cinnamon mixture over batter spoon remaining
batter into pan. Bake at 350 degrees for 40 to 45 minutes or until
cake tests done.
Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if
necessary. Invert cake on serving plate serve warm or cold.
Yield: one 10 inch coffee cake.
SOURCE: Southern Living Magazine, sometime in 1980.