Spiced Banana Coffee Cake with Crumbs

by Dorothy Reinhold on July 11, 2011

Print This Post Print This Post Spiced Banana Coffee Cake

Not everything I make is fantabulous. Not everything is worth making again. Not everything is worth writing home about. And certainly not everything is worth writing about to you, my most cherished recipe recipients!

But when something hits big, I do like to make sure you are in on it.

My first hint that this was something better than ordinary was that my husband’s eyes bulged out when he first tasted it, and he immediately scanned the kitchen for the dish to see if there was more. “Don’t let the kids at this,” he said. “It’s mine.” The next night he announced that if he put a piece in a small bowl and microwaved it to heat it slightly, and then put vanilla ice cream on top, it tasted like Bananas Foster. Okie dokie.

Then I tucked a few pieces into a bag for my daughter’s 2nd grade teacher. “I MUST MUST MUST have the banana recipe,” she scrawled across some homework that came home in the backpack. Sure thing, especially when you’re doling out the grades!

I gave a plate of it to a neighbor fellow, and his wife called within 10 minutes to get the recipe.

And then I dropped some off at the house of a fellow pre-school mom who just had a baby. Here’s a direct quote from her e-mail: “I’m slightly embarrassed to admit this, but you left my house three minutes ago and I’ve already eaten two of the banana bars. They are to die for!!!!”

Anything that rouses a post-partum mom and makes her commit four exclamation points needs to go in this space.

Enjoy, as we are! 

Recipe: Spiced Banana Coffee Cake with Crumbs

Summary: An addictive spiced, crumb-topped banana coffee cake is a big hit!


  • 2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup (1 stick) butter, at room temperature (add 1/4 tsp. salt if using unsalted butter)
  • 1 cup (2-3 small) thinly sliced overripe bananas (to see what they should look like, go here)
  • 1/3-1/2 cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (low-fat version works fine)
  • 1 egg


  1. Heat oven to 350 degrees.
  2. In a large bowl, combine first four ingredients (flour through butter) and mix at low speed until crumbly.
  3. Press 1 1/2 cups crumb mixture into an ungreased 13- by 9-inch baking dish. Measure out another 1/2 cup crumbs and set aside.
  4. Combine remaining crumbs in mixing bowl with remaining ingredients. Beat 30-60 seconds at medium speed until well blended (this will mash the bananas). Pour evenly over crumb crust. Sprinkle with reserved 1/2 cup crumbs.
  5. Bake 30-35 minutes, until golden brown.
  6. Cool, cut into 40-48 small bars if serving as bar cookies, or 16 squares if serving as a plated dessert.

Preparation time: 15 min.
Cooking time: 30 min.
My rating 5 stars:  ★★★★★

Spiced Banana Coffee Cake

{ 29 comments… read them below or add one }

Sham October 26, 2013 at 4:03 am

Can I use Greek yogurt instead of sour cream


Dorothy Reinhold October 26, 2013 at 7:03 am

I believe you can use Greek yogurt instead of sour cream if you want to try it.


Brianna September 7, 2013 at 7:52 pm

This cake is delicious! I just couldn’t believe how good it was when I had my first taste. My husband said, “Oh. This is like I could eat this everyday good.” I took some to one of my girlfriends and she said about the same thing. Thanks for such a great recipe!!


Dorothy Reinhold September 8, 2013 at 7:29 am

So glad! I agree with your husband. Every day.


Christen December 30, 2012 at 11:17 am

made this today and it was a very yummy recipe! it turned out perfectly! i did a search for it and your site camp up. i should also mention that my maiden name is reinhold, which i thought was sort of cool. 😉 thanks again and happy new year!


Dorothy December 30, 2012 at 1:58 pm

Fantastic, on both the banana cake success, and the last name!


Judy Lynn December 12, 2012 at 12:09 pm

I made these today. Yum….this recipe is a KEEPER!


Dorothy December 12, 2012 at 3:55 pm

Judy Lynn,
Thank you! I agree! Just thinking about it makes me want some right now.


Nancy Jonen September 8, 2012 at 4:43 am

I just found your website. I goggled for a banana recipe and your recipe came up. I read more of the attached recipes and I appreciate your additional comments. Your cooking style is practical, easy to follow and you use common ingredients. Wonderful and thank you.


Dorothy September 8, 2012 at 6:28 am

Thank you! You have described my style exactly as I hope it is!


Evelyn September 3, 2012 at 7:09 pm

I made these tonight and they are delicious! The only thing is, I don’t like coconut so I didn’t use the flakes which definitely made these a bit “gooey”. Do you have any suggestions for a substitute?


Dorothy September 3, 2012 at 10:48 pm

Not sure, but you could try reducing the sour cream by a tablespoon or 2. Let me know how it turns out!


Evelyn September 4, 2012 at 2:56 pm

Thanks Dorothy!


julia September 3, 2012 at 9:13 am

oh my!!!… needed to use up 2 very ripe bananas … and i was tired of my same old muffin recipe… so searched for coffe cake like recipes and stopped at this one after i read the blog! SO GLAD I MADE THESE!!! my 5 year old daughter & i ate half the pan in 10 min.!!! THANK YOU for the GREAT recipe… now i won’t feel as bad about letting my banans go too ripe!


Dorothy September 3, 2012 at 11:22 am

Same thing happens here. We eat half the pan before we know it! Thanks for letting me know how much you like it!


Stacy August 27, 2012 at 11:45 am

These look like banana blondies! If such a thing exists. Chewy and definitely more-ish.


Dorothy August 27, 2012 at 12:06 pm

They’re a bit more coffee-cakey than blondie. Try them!


twitter_mama2cd August 22, 2012 at 7:11 am

I made this last night for company. Everyone raved about it. I made it dairy free by substituting coconut milk soured with vinegar for the sour cream. Absolutely delicious! Definitely will make it again and again and again…


Dorothy August 22, 2012 at 10:36 am

Twitter Mama,
That is just a brilliant idea to make it dairy-free! I am going to try that!


laura April 4, 2012 at 8:54 pm

Turned out great, thanks!!


christy July 23, 2011 at 9:17 am

you had me at a husband not willing to share! i seem to collect overripe bananas throughout the year. i am always looking for something more interesting than smoothie recipes and simple banana quick bread…looks like your version of a classic is just the treat. between reading your post and writing this comment, i sashayed into the kitchen to preheat the oven. this coffee cake will be in my mouth by noon! thank you for sharing with tuesday night supper club.


Dorothy July 23, 2011 at 9:52 am

I am laughing. I have done the same thing. I read a recipe online, I immediately walk into the kitchen and turn the oven on, and then return to print the recipe. Nothing like making it NOW!


Kate @ Savour Fare July 12, 2011 at 5:05 pm

Oh DELICIOUS. Seriously, I always have slightly overripe bananas. Now I’m seriously craving these.


suebaby July 12, 2011 at 8:52 am

Good God almighty! I made your amazing banana recipe last night, and after my husband and I joyfully eating waaaaaay too much of it, brought the rest in to work. We start at 8:00. It’s 8:48. The whole big ol’ pan is GONE and everyone now thinks I’m a hero (although I of course deferred to you as the genius behind it, amazing lady!). Thank you, thank you, thank you, Dorothy, for so generously sharing what is now being commonly known as “crack for foodies” throughout the company. To paraphrase the occupants of Emerald City: “All hail Dorothy!” Cheers! 😀


Dorothy July 12, 2011 at 4:45 pm

Thank you for sharing your success with the Banana coffee cake! I love your recounting of it, from your kitchen to your workplace. I have a couple of dead black bananas on my own counter, so I think I might have to make up another pan of this.

Since you are a fan of bananas, make sure to see my Old-School Sour Cream Banana Bread at https://www.shockinglydelicious.com/old-school-sour-cream-banana-bread/
and my post on using black, dead bananas for the most flavor https://www.shockinglydelicious.com/sunday-cooking-class-ripe-bananas/

Happy baking!


The Sunday Dinner Revival July 11, 2011 at 10:50 am

Sold! I am making these TODAY.


The Sunday Dinner Revival July 12, 2011 at 6:50 am

…and they were soooo delicious. This recipe will definitely hold a place in my permanent repertoire. I took them to my birthing class last night, and received multiple requests for the recipe and this comment, “I could eat these until I was sick, and then wait a little bit, and eat some more.”

I’m pretty sure that’s a huge compliment : )

Recipe feedback: I used my Kitchen Aid stand mixer, and found that the paddle attachment worked best for this recipe.


Dorothy July 12, 2011 at 4:51 pm

I love the “I could eat these until I was sick” comment. That is downright funny!

Thanks for making them and sharing them with your fellow pregnant ladies!


sippitysup July 11, 2011 at 9:10 am

Four exclamation marks? I can top that!!!!! GREG


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