banana streusel cake
I’ll never forget the first time I baked this banana streusel cake for a rainy Sunday. The kitchen smelled like warm cinnamon and toasted pecans, and somehow, every corner of the house seemed to smile back at me. It’s the kind of cake that feels like a hug in dessert form—a little indulgence that doesn’t scream decadence, more like a gentle, comforting reminder that life can be sweet and simple at the same time. I grew up loving Banana Bread, but this banana streusel cake sits somewhere between a soft, banana-laced sponge and a crunchy crumb-topped coffee cake. Think of it as the best of both worlds: tender, moist cake with a crackly, cinnamon-sugar topping that makes every bite feel special. It’s incredible to serve for breakfast with your morning coffee, and it’s equally at home as a dessert after dinner. I’ve made this countless times, and it never fails to disappear in minutes at my house. My kids actually ask for seconds, which is basically a mom’s passport to instant happiness.
What is a banana streusel cake?
Banana streusel cake is essentially a tender banana cake swirled with a golden, crumbly topping. The name alone tells you what you’re getting: banana-forward flavor, a moist crumb, and a streusel that delivers that signature crunch. It’s not a dry loaf, and it’s not a heavy Sheet Cake either—it’s a balanced hybrid that holds together beautifully slice after slice. The concept is simple: fold ripe bananas into a light batter, pour into a pan, top with a chunky, cinnamon-spiced streusel, and bake until the aroma fills the room. The result is a cake that stays soft for days (if you can keep it that long), with a little caramelized edge from the glaze and the streusel. I love that the name feels familiar—like a family recipe handed down with a wink—yet the method is forgiving enough for weeknight bakers to master after a single trial run.
Why you’ll love this recipe?
What I love most about this banana streusel cake is how forgiving it is. You don’t need fancy ingredients to get a big, comforting flavor, and the method is adaptable enough to accommodate the pantry scramble we all face on busy nights. Here are a few things that make it shine:
- Flavor:Banana is the hero, but the streusel brings a warm caramel and pop of spice that lift each bite. It’
- Simplicity:One bowl for the batter, another bowl for the streusel, then a quick bake. You’ll wonder why you didn’t
- Cost-efficiency: Banana prices aren’t always glamorous, but this cake uses them efficiently—the more ripe your bananas, the deeper the flavor, and typically you’ve got most of the ingredients on hand.
- Versatility: It’s fantastic for breakfast, brunch, or dessert. Swap a portion of the all-purpose flour for whole wheat, or mix in nuts if you’re feeling fancy. Leftovers make excellent to-go snacks with coffee or tea.
What I also appreciate is the way this cake handles adaptation. I’ve tested it with almond milk to soften the crumb a touch, and it actually makes it even creamier. If you’re dairy-free, coconut yogurt works nicely as a small moisture boost. If you want a lighter glaze, a simple lemon drizzle brightens the entire palate. And if you’re not into streusel, you can press a few extra banana slices into the top and skip the topping—though I’d hate to miss that glorious crunch.
How to Make Banana Streusel Cake
Quick Overview
This banana streusel cake comes together in a relaxed sequence: whisk the dry ingredients, whisk the wet ingredients, combine just until you see a few flour streaks, and fold in banana for moisture and flavor. The magic is the streusel topping—a crumble of butter, cinnamon, Brown Sugar, and flour that bakes into a crackly caramel crust. Bake until the center is set and the aroma turns your kitchen into a bakery. The result is a cake that’s sliceable, not crumbly, with a glossy glaze that sings on your tongue. It’s friendly enough for a weekday, but special enough for a weekend brunch or a little celebration.
Ingredients
For the Main Batter:
– 2 cups (260 g) all-purpose flour, plus 1 teaspoon for dusting the pan
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon kosher salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg (optional but nice)
– 1/2 cup (115 g) unsalted butter, softened
– 3/4 cup (150 g) granulated sugar
– 2 large eggs, room temperature
– 1 cup (240 g) mashed ripe bananas (about 2–3 small bananas)
– 1/2 cup (120 ml) buttermilk or dairy-free alternative (almond milk + 1 teaspoon lemon juice works too)
For the Filling:
– 1/2 cup (100 g) light Brown Sugar
– 1/3 cup (40 g) all-purpose flour
– 1/4 cup (40 g) unsalted butter, cold and cubed
– 1 teaspoon ground cinnamon
For the Glaze:
– 1/2 cup (60 g) powdered sugar, sifted
– 1–2 tablespoons milk or dairy-free milk
– 1/2 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and dust with a little flour, tapping out the excess. If you’ve got parchment, line the bottom for easy release—every baker’s friend on bake-day.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Sift if you’re worried about lumps—this helps keep the crumb tender.
Step 3: Mix Wet Ingredients
In a separate large bowl, cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and buttermilk. The mixture will look a little curdled—that’s normal and just means moisture is coming from the fruit.
Step 4: Combine
Pour the wet ingredients into the dry ingredients and mix just until you see a few streaks of flour. Overmixing is the sneaky culprit behind dense cakes, so fold gently and stop as soon as the batter comes together.
Step 5: Prepare Filling
In a small bowl, mix together the Brown Sugar, flour, cinnamon, and cold butter until you get a sandy, crumbly texture. This is your streusel magic—tiny pockets of butter that melt into caramelized crunch as it bakes.
Step 6: Layer & Swirl
Pour slightly thick batter into the prepared pan and smooth the top. Scatter a generous layer of streusel over the center, leaving a small margin around the edge. If you love a little swirl, reserve a few spoonfuls of batter and dollop them on top, then swirl with a knife for a rustic marble look.
Step 7: Bake
Bake for 42–48 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10 minutes. The scent will tell you everything—when it smells like warm banana bread and vanilla, you’re close.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a wire rack. Whisk together the glaze ingredients until smooth. Drizzle while the cake is still a touch warm so the glaze glides and slightly sinks into the cake’s surface, creating a glossy finish.
Step 9: Slice & Serve
Once cool, slice with a clean, sharp knife for neat pieces. This banana streusel cake is delicious warm with a little melted butter, but I also love it at room temperature with a cup of coffee. If you’re taking it to a brunch, a platter with lemon zest and berries makes a stunning, simple presentation.
What to Serve It With
This banana streusel cake is wonderfully versatile, so you can tailor it to the occasion. Here are a few ideas that have real-life charm in my kitchen:
For Breakfast: A thin slice with a strong, dark coffee is perfection. I like to pair it with a dollop of lightly sweetened whipped cream or a spoonful of yogurt to brighten the banana flavor. A few sliced strawberries on the side add a pop of color and tartness that keeps the sweetness in check.
For Brunch: Plate it with a citrusy fruit salad, a pot of strong coffee, and perhaps a small carafe of vanilla almond milk. A light dusting of powdered sugar and a few edible blooms make it party-ready without much effort.
As Dessert: Serve with vanilla ice cream or a warm berry compote. The contrast between hot fruit and cool cream complements the banana notes perfectly. If you’ve got a chocolate lover in the house, a few shaved chocolate curls on top is always a winner.
For Cozy Snacks: Cut into thick squares, wrap in parchment, and pack with a thermos of tea for a car ride or late-evening treat. It’s a lifesaver on busy nights when you need something comforting but quick.
Personally, I keep a loaf pan’s worth of leftovers tucked away for emergencies—late-night cravings, school lunches, or a “just because” afternoon snack. The smell alone brings everyone to the kitchen, I swear.
Top Tips for Perfecting Your Banana Streusel Cake
Here are a few tricks I’ve learned after baking this recipe dozens of times, along with small tweaks that make a big difference.
Banana Prep: Use very ripe bananas for maximum sweetness and purée until smooth. A few small lumps are fine—just not too chunky, or they’ll sink and weigh the batter down. If your bananas are under-ripe, a quick warm-then-mash method helps release their moisture and flavor.
Mixing Advice: Keep the batter light. Overmixing is the enemy of tenderness here. When you fold the wet into the dry, stop as soon as you don’t see dry flour streaks. A few is okay; a dense crumb is not.
Swirl Customization: If you want a more dramatic marble effect, reserve half the batter and add a teaspoon of vanilla or a tablespoon of maple syrup to it. Dollop in spoonfuls and swirl gently for a chevron-like pattern that looks as good as it tastes.
Ingredient Swaps: Whole-wheat flour adds a nutty aroma and a bit more weight, which some folks love. If you go that route, consider a touch more butter or a splash more buttermilk to maintain moisture. For dairy-free, coconut yogurt or a dairy-free milk with a splash of lemon juice works beautifully in the batter.
Baking Tips: If your oven runs hot, drop the temperature to 345°F (175°C) and keep an eye on it. You want a pale, golden top rather than deep brown. Center jiggle is a good indicator: the cake should feel mostly set with a slight wobble in the middle, not a complete shudder.
Glaze Variations: A lemon or orange zest in the glaze brightens the whole dessert and balances the banana sweetness. If you prefer a richer finish, whisk in a teaspoon of rum or almond extract alongside the vanilla. For a dairy-free glaze, use a splash of coconut milk and a pinch of salt to mimic a ganache-like finish.
One lasting lesson I’ve learned: the best banana streusel cake often comes from embracing a few imperfect, homey touches. A little extra streusel on top or a hint of brown sugar in the batter can transform a good cake into a great one. Trust me on this one—we’re chasing cozy, not perfection.
Storing and Reheating Tips
Storing this banana streusel cake properly keeps that soft crumb and crunchy topping at their best. Here’s how I do it so it stays delicious for days.
Room Temperature: If the weather is mild, you can keep the cake covered on the counter for up to 2 days. A light tent with foil helps preserve moisture without making the surface soggy.
Refrigerator Storage: For longer life, wrap the cake well in plastic wrap or store in an airtight container. It will stay fresh for 4–5 days in the fridge. Bring slices to room temperature before serving for the best texture and flavor.
Freezer Instructions: Slice the cake and wrap pieces individually in plastic wrap, then place in a freezer bag. It’ll keep for up to 3 months. Thaw overnight in the fridge or at room temperature and rewarm gently in a 300°F (150°C) oven for 8–10 minutes to revive the crusty streusel.
Glaze Timing Advice: If you’re freezing the cake, glaze it after thawing to avoid making the topping soggy. For the fridge version, you can glaze the cake the day you plan to serve for a glossy finish that stays put through the week.
Quality indicators: a tender crumb, a crackly, caramel-colored streusel, and a glaze that shines without sliding off. If any of those are off, it’s usually due to overmixing, too-cold butter, or overbaking. You’ve got this—this cake forgives a lot when you approach it with patience and love.
Frequently Asked Questions
Final Thoughts
This banana streusel cake has become a quiet favorite in our home—the kind of dessert you’ll crave on drizzly Sundays and reach for on busy mornings when you need a little comfort. It’s simple in technique, rich in flavor, and endlessly adaptable. If you’re trying to decide between a banana quick bread and a luxurious coffee cake, this is the middle ground you didn’t know you needed. It’s easy to pull together with pantry staples, but it feels special enough to share with friends and neighbors. I hope you’ll bake it, tweak it to your family’s tastes, and tell me about your own little twists in the comments. I’m cheering you on from my kitchen, cup in hand, ready to hear how yours turns out. Happy baking!
Easy Banana Streusel Cake with Maple Glaze
Ingredients
Cake Ingredients
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups mashed bananas about 3 bananas
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup chopped walnuts
- 0.25 cup milk
Streusel Topping Ingredients
- 0.25 cup all-purpose flour
- 0.25 cup granulated sugar
- 0.25 cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter softened
- 0.25 cup chopped walnuts
Maple Glaze Ingredients
- 1 cup powdered sugar
- 0.33 cup maple syrup
Instructions
Preparation Steps
- For the cakes, beat softened butter with granulated sugar for 3 minutes. Add eggs and vanilla extract, beat until combined. Add mashed bananas and beat until blended. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined. Beat in the milk and chopped walnuts.
- Pour batter evenly into two greased 9-inch round cake pans.
- In a small bowl, combine streusel topping ingredients: flour, granulated sugar, brown sugar, cinnamon, softened butter, and chopped walnuts. Mix with your fingers or a fork until crumbly. Sprinkle the streusel topping evenly over the batter in both pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack for 10 minutes, then invert them onto the wire rack to cool completely.
- For the glaze, whisk together powdered sugar and maple syrup until smooth and drizzly. Drizzle the glaze over the cooled cakes.
- Store cakes in an airtight container at room temperature.
