This easy banana sour cream coffee cake is made with ripe bananas and sour cream for a moist, tender cake finished with a sweet cinnamon crumble topping.
Despite its name, coffee isn’t an ingredient in coffee cake—however, coffee and coffee cake are a perfect pairing. Serve this banana crumb cake for breakfast or brunch with a hot cup of coffee, or enjoy it as a simple dessert.
This recipe sits between banana bread and traditional coffee cake: sweeter than banana bread, with a cinnamon crumb topping made using pure cane sugars. It’s an excellent way to use overripe bananas; with a hint of cinnamon it’s lovely in fall but delicious any time of year.
Recipe Highlights
- Easy: Classic ingredients and straightforward steps.
- Moist and flavorful: Mashed bananas and sour cream create a tender crumb, while cane sugars and cinnamon add warmth and sweetness.
What is Zulka sugar?
Zulka® is an all‑natural pure cane sugar that is minimally processed, vegan‑friendly (bone char free), kosher, Non‑GMO Project Verified, and certified C.L.E.A.N. It can be substituted cup‑for‑cup for other granulated sugars, making it an easy swap in baking.
Ingredients
Cake Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar (pure cane sugar suggested)
- 2 ripe bananas, peeled and mashed
- 1 large egg
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Crumble Topping Ingredients
- 1 cup all‑purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
See the recipe card below for exact measurements and servings.
Instructions
Preheat the oven to 350°F (180°C). Lightly grease an 8×8‑inch baking dish or line it with parchment paper and set aside.
For the cake:
In a large bowl, cream the softened butter and sugar with a hand mixer until pale and fluffy.
Add the mashed bananas, egg, sour cream, and vanilla. Mix on medium speed until combined and set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Fold the dry ingredients into the wet mixture on low speed just until combined—do not overmix.
Pour the batter into the prepared baking dish and spread into an even layer.
For the crumble topping:
In a small bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the melted butter and gently fold with a fork until the mixture forms both small and larger crumbs.
Evenly sprinkle the crumble topping over the batter.
Bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent loosely with foil. Let cool at least 10 minutes before slicing.
Top Tips
- Use very ripe bananas: The sweeter and softer they are, the better the banana flavor and texture.
- Combine wet and dry separately: Whisk dry ingredients first so leavening is evenly distributed, then fold into the wet mixture to avoid overworking the batter.
- Do the toothpick test: Because the top is covered in crumble, check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.
Substitutions
- Butter: Salted butter can be used—reduce added salt if desired. Plant‑based butter or margarine will work for a dairy‑free option.
- Sour cream: Plain Greek yogurt is an excellent substitute.
Equipment
- 8×8 baking dish (glass or ceramic recommended)
- Mixing bowls (large for batter, medium for dry ingredients, small for topping)
- Hand mixer or stand mixer (or mix by hand)
- Silicone spatula
Storage
Cool completely, then wrap tightly or store in an airtight container. Keep at room temperature up to 2 days, or refrigerate for 3–4 days. To freeze, wrap individual slices in plastic wrap and foil; thaw in the refrigerator.
FAQ
Yes. After cooling, double‑wrap with plastic and foil or place wrapped slices in a freezer bag to prevent freezer burn. Thaw in the fridge before serving.
Zulka® is minimally processed pure cane sugar made by extracting and evaporating juice from freshly harvested sugar cane.
Recipe
Banana Sour Cream Coffee Cake
Yields: 9 servings
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
Cake
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 ripe bananas, peeled and mashed
- 1 large egg
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1½ cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Crumble Topping
- 1 cup all‑purpose flour
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (180°C). Grease or line an 8×8‑inch baking dish.
- Cream the softened butter and sugar until light and fluffy. Add mashed bananas, egg, sour cream, and vanilla; mix until combined.
- Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add the dry ingredients to the wet and mix on low until just combined.
- Spread the batter evenly in the prepared baking dish.
- For the crumble, stir the dry topping ingredients together, then add melted butter and fold with a fork until crumbly. Sprinkle evenly over the batter.
- Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs but no wet batter. Tent with foil if the top browns too fast. Cool at least 10 minutes before serving.
Notes
If weighing ingredients, switch to metric measurements as needed. Store cooled cake in an airtight container at room temperature up to 2 days or refrigerated 3–4 days. Freeze wrapped slices and thaw in the fridge.
Nutrition (per serving, approximate)
Calories: 417; Carbohydrates: 56 g; Protein: 5 g; Fat: 20 g; Sugar: 26 g.
Food Safety
- Wash hands, utensils, and surfaces thoroughly when baking.
- Avoid consuming raw egg or raw flour.
- Store baked goods promptly in airtight containers to prevent spoilage.