When banana bread meets coffee cake, you get a moist Banana Coffee Crumb Cake — a comforting way to use overripe bananas, fresh or frozen. This easy recipe is egg-free and can be adapted for vegans.
I’m a sucker for crumb cakes. That nutty, buttery streusel on top is all it takes to make me smile. 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 without any fuss.
Adding fruit to a coffee cake is one of my favorite variations. Last summer I made an Almond Apricot crumb cake and haven’t looked back. This banana version is now a favorite: it’s part banana bread, part crumb cake, and entirely delicious. So pull out your mixing bowls and try this banana bread–style crumb cake today.
Ingredient overview
This recipe uses pantry staples: all-purpose flour, bananas, nuts, sugar, milk and yogurt (or plant-based alternatives), baking powder, baking soda, cornstarch, oils, and a few spices. Because it’s egg-free, it’s a great option when you’re out of eggs or want to avoid them.
Frozen vs fresh overripe bananas
- We often buy more bananas than we eat; when they become overripe, I freeze them for later use.
- Frozen bananas are perfect for smoothies, nice cream, muffins, banana bread, and this coffee crumb cake.
- When thawed, frozen bananas release extra liquid. Don’t discard that water — blend it with the bananas into a smooth, milkshake-like puree and measure 1 ¾ cups for the recipe.
- If you use fresh overripe bananas instead of frozen, add about 1/3 cup of water to reach the same puree volume (1 ¾ cups).
Don’t skip the crumb topping
The streusel is the star here. It adds texture and a buttery, nutty finish — truly worth the extra minute or two to prepare.
Not overly sweet
This cake is less sweet 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 for an excellent banana crumb cake
- Follow the ingredient ratios and steps 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 makes the cake special.
- Allow the cake to cool completely before slicing so the crumb topping sets and slices cleanly.
Make-ahead suggestions
Crumb topping
Prepare the crumb topping in advance. Keep it refrigerated for up to a week or frozen for up to three months. Thaw before using.
Banana puree
Blend thawed or fresh bananas into a puree up to a day ahead and refrigerate until needed.
Storage
- Store cut pieces in an airtight container at room temperature for one day or in the refrigerator for up to a week.
- Wrap portions in plastic wrap and freeze up to three months. Thaw overnight in the fridge or at room temperature for about an hour.
Serving suggestions
- Enjoy a slice as-is with tea or coffee.
- Drizzle with caramel for extra indulgence.
- Warm briefly in the microwave and top with ice cream for a quick dessert.
Why I love this recipe
- Easy to make with no frosting required.
- Pairs perfectly with tea or coffee and makes a simple snack.
- Kid-friendly and a great lunchbox treat.
- A lovely addition to brunch or a tea party.
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More banana recipes
Healthy Eggless Banana Bread
Vegan Banana Muffins
Healthy Banana Oatmeal Cake
Vegan Banana Chocolate Muffins
Banana Crumb Cake Recipe
Banana Crumb Cake
Ingredients
For the 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
Wet ingredients
- ½ cup plus 1 tbsp granulated sugar
- 3 large frozen bananas, blended into 1 ¾ cups puree
- ½ cup plus 1 tbsp oil of choice
- 2 tablespoons yogurt (or non-dairy)
- ⅓ cup milk (or non-dairy)
- 1 teaspoon vinegar
- 1½ teaspoons vanilla extract
Dry ingredients
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch (or substitute equal flour)
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mix-ins
- 1 cup chopped walnuts
Optional drizzle
- Caramel sauce or dulce de leche (store-bought or homemade)
Instructions
Make the crumb topping
- Melt the butter on low heat or in the microwave.
- In a bowl combine flour, brown sugar, granulated sugar, spices, chopped walnuts, and salt.
- Pour the melted butter over the dry mixture and mix until well combined. Set aside.
Prepare the cake batter
- If using frozen bananas, thaw and blend into a smooth puree. Measure 1 ¾ cups.
- Preheat oven to 350°F (175°C). Grease and flour a 9″x13″ pan.
- In a large bowl whisk together banana puree, sugar, milk, vanilla, yogurt, and vinegar until the sugar dissolves. Whisk in oil until emulsified.
- Sift dry ingredients into a separate bowl, then add to the wet mixture in increments until combined.
- Fold in the chopped walnuts and tap the pan to remove air bubbles.
- Evenly sprinkle the crumb topping over the batter, covering the top and sides.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Check at 30 minutes.
- Remove from oven and let the cake cool completely before cutting.
- Serve warm or cold with tea or coffee. Drizzle with caramel if desired.
Notes
Important note about bananas
- Frozen overripe bananas release water when thawed. Blend all liquid with the bananas into a smooth puree and use 1 ¾ cups.
- If using fresh overripe bananas, add about 1/3 cup water to reach the same puree volume.
Substitutes and variations
- Make it dairy-free with non-dairy milk and yogurt.
- Swap cornstarch for equal all-purpose flour.
- Use sour cream or mayonnaise instead of yogurt if desired.
- Use lemon juice instead of vinegar for a different tang.
- Choose any nuts you prefer or omit them.
- Skip cinnamon if you don’t like it.
Make-ahead
- Prepare and refrigerate the crumb topping for up to a week or freeze for three months.
- Make the banana puree a day ahead and refrigerate until use.
Storage
- Store slices in an airtight container at room temperature for one day or in the refrigerator up to a week.
- Freeze wrapped slices for up to three months; thaw in the fridge overnight.
Serving ideas
- Enjoy as a simple snack with coffee or tea.
- Add a caramel drizzle for extra richness.
- Warm and serve with ice cream for a quick dessert.