Banana Streusel Coffeecake

banana cake

I have to warn you, this recipe for Banana Streusel Coffeecake is dangerous.

If you do not have an exit strategy for getting rid of this cake you will be in big trouble.

I suggest to call a friend or a family member ahead of time to arrange for its’ pickup so you are not left alone with it in the house! LOL

I honestly don’t remember much, except that when I came to my senses, half of the cake was gone with no signs of how it happened.

I did indeed have a stomachache though, since no one is really supposed to eat an entire half coffeecake in once sitting…………are they?

I sent the rest with my friend back to Vermont!  Thankfully!

But from what I was told, she and her daughter fought over the last piece before they got to Massachusetts!

5.0 from 2 reviews
Streusel Topping
First prepare the streusel topping and freeze while you are preparing the batter for the coffeecake
  • All Purpose Flour 1 cup (130g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
5.0 from 2 reviews
Banana Streusel Coffeecake
Prep time
Cook time
Total time
Prepare a 10" Cake pan with pan grease and a parchment circle for added insurance
Preheat oven to 375° F
Make sure all ingredients are at room temperature before mixing
Serves: 1- 10" cake
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 335g)
  • Buttermilk ½ cup (120ml)
  • Miniature chocolate chips 1 cup (150g)
  • Toasted Pecans ¾ cup (85g)
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chocolate chips and pecans, mix to blend.
  7. Pour batter into prepared pan and then top with frozen streusel.
  8. Bake for approximately 45 to 50 minutes or until a cake tester comes out clean.
  9. Cool completely before slicing
Store cake wrapped well at room temperature for up to 4 days

Store in refrigerator for longer shelf life

Baked cake can be frozen for up to 1 month

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  1. Hi!!! If I were to put the batter into muffin pans as opposed to one cake pan, how would I adjust the timing and temperature? Thanks!!!

  2. Hello! I love this recipe! If I were to bake this in loaf pans as opposed to one 10 inch cake pan, what should the timing and temperature be? Thanks!!!

      1. thank you! what should i change in this recipe to make it a chocolate banana cake? or do you have another recipe for that? Love your recipes!

  3. Hi Gretchen, thanks for sharing your special recipes. I’m really a great fan of yours, I will try this cake for my 3 weeks old baby’s dedication. Have you tried this recipe for a cupcake? How many minutes should I bake it?

  4. Hello,

    Thank you for the recipe. Planning to make this cake for a brunch I am hosting next weekend 🙂 3 questions:

    1. Can I make it in a 10″ Bundt Pan? In, that case when should i add the streusel topping? Do you think the this cake will take the shape of the pan? Or should I stick to a cake pan?
    2. Is it ok to use salted butter? Because we don’t have unsalted butter in India.
    3. Can I use sour cream instead of buttermilk? Again, not available in india!

    Thank you so much in advance. Hope to hear back from you soon!


    1. Hello I do make this exact recipe (well, slightly tweaked) here with Butterfingers Coffeecake! I left off the struesel though because well…with the bundt cake you will be flipping it out of the pan and the bottom them becomes the top, so you would have had to put the struesel into the bottom of the bundt pan and then pour the batter over top of that- I worry that it will not bake and will become a soupy mess in the bottom of the bundt with a nice messy surprise when you flip it out, so…you can always add the struesel last- but then it will be on the BOTTOM of your cake! LOL Not terrible, but kinda weird! haha

  5. Hi Gretchen,
    I would like to leave out the chocolate chips in this recipe …
    do I need to compensate for the missing volume by increasing the flour amount or maybe adding more pecans?
    Thank you. It’s good having you back (and better than ever)!

  6. Hi Gretchen I am such a fan of yours. I would like to ask if I can frost this whole coffeecake with your buttercream? I have a party to attend to and would love to bring this cake decorated with rosette buttercream. Thank you !

  7. can you make muffin out of this recipe I want to omit the chocolate chips and use blueberries do I have to alter any of the ingredients. I tried this with the zucchini muffins though they were quite tasty they seen to hold a lot of moisture once they were covered any suggestions

  8. Hey! I was wondering if I can use flax eggs instead of eggs in this recipe? Will that change the taste? the method? Thanks!

    -Person with a tonne of EXTREMELY ripe bananas at home

  9. i work in a retirement home, where I’m on a tight budget, would I be ab,e to use margarine, and add butter flavouring??
    Thanks, and your the best!!!

  10. Hi Gretchen! Most of my family & friends really like your recipes. You’ll never imagine how you change my life. i’am a nurse by profession but they said i’m a professional baker now!!! hahahaha!!! You are truly gift from heaven. Please continue your good work. You will always be on my prayers. God bless you… Thank you sooo much.❤️❤️❤️

  11. Hello Gretchen.
    Thank you for sharing your recipes with us. I like that you give ingredient measurements in grams. Q: What tipe of salt do you use in your Banana Streusel Coffeecake?
    I have made some changes by decreasing amount of baking powder and b.soda by half, because I live in a High Altitude Area.

  12. HI Gretchen, was getting ready to bake the banana cake only to realize you call for a 10″ pa. I only have 9″ round pans and 8″ and 9″ square pans. Would they 9″ square be ok? Thanks. Dying to try this recipe.

    1. 2- 7″ would be perfect for this recipe because of the awkward batter amount, I know it’s a pain!
      So just fill the batter half way full in whatever size pan you use, and the rest can be cupcakes or muffins

  13. Hi Gretchen!
    I started following you a couple of weeks ago and today tried your first recipe for this amazing banana cake. It turned out awesome. I’m looking forward to trying more recipes now as my kids loved it too!
    Thanks for a great recipe!

  14. Hi Gretchen!
    I tried this recipe today and it turned out amazing! I’m looking forward to trying more recipes from you!


  15. I made this yesterday in 2 standard loaf pans (perfect fit!) and it’s FANTASTIC! It’s much better than traditional banana bread – super banana-y and was just starting to dance the sweet and salty line. I used salted Earth Balance – I always up the salt a bit when I bake – I’m a heathen! I love how it’s not all gummy like a lot of banana breads and cakes. And yay for vegan versions!!

    1. There is no coffee in the recipe, it is an “american thing” when we say coffeecake we mean a breakfast style cake that is typically served with coffee.
      You can put coffee in it sure, (use instant granular dissolved in a bit of water about 2Tbs to 3Tbs water)

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