Cinnamon Banana Crumb Coffee Cake

I don't need to do any convincing on this one - I'll just suggest you make it. Forget banana bread and banana muffins, this is my absolute favourite banana recipe to date! It's also very simple and pretty quick to put together. And I won't even tell you to wait until it's completely cool after baking because I know you won't listen and have a slice while it's hot anyway, and I won't blame you because that's exactly what I did. Let's jump to the recipe!

Cinnamon Banana Crumb Coffee Cake


  • 23x33cm baking pan (a little bigger or a little smaller will do too)

  • 3 bowls - 1 small and 2 large

  • Pastry cutter (can be replaced by a fork)

  • Fork

  • Whisk

  • Kitchen scale (could be replaced by cups)


For the cake:

  • 270 g (2 cups) all purpose flour

  • 3 tsp baking powder

  • 1 tsp salt

  • 4 medium bananas (very ripe)

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 115 g (1/2 cup) butter (room temperature)

  • 200 g (1 cup) white sugar

  • 2 eggs

  • 240 ml (1 cup) milk of your choice (I used dairy free)

For the crumbs:

  • 115 g (1/2 cup or 1 stick) cold butter - cubed

  • 200 g (1 cup) light brown sugar

  • 135 g (1 cup) all purpose flour

  • 2 tsp all spice (if you don't have this you can use a mix of cinnamon, cardamon and nutmeg, alternatively just use 2 tsp of cinnamon)

  • 1 tsp salt

For the icing:

  • 135 g (1 cup) icing sugar

  • Dash of milk (depending on desired consistency)

  • 1 tsp vanilla extract


  1. Pre-heat your oven to 170 C or (150 C fan oven)

  2. Line your baking tray with baking paper and spray with cooking oil (I love using coconut oil spray) or grease with butter

  3. In a small bowl, mix the flour, baking powder and salt. Leave aside.

  4. Grab a big bowl, mash your bananas with a fork until they are an even consistency. Mix in the butter with the same fork until combined (it won't be very even, there might be little crumbs of butter which is fine). Then add the sugar, eggs and vanilla extract, mix these in with a whisk and beat until combined.

  5. Have your flour and milk by your side and start incorporating them into the wet mixture - start with milk, then add flour, over and over again. Make sure you start and finish with milk.

  6. In another big bowl, add the crumb ingredients - first the flour, sugar and spices, mix them a little, then add the butter. Using a pastry cutter or a fork, start pressing the butter into the dry ingredients until pea sized crumbs form. You should be left with a combination of smaller and bigger crumbs.

  7. Pour half of the wet cake batter into the baking pan, then top up with half of the crumb batter. Pour in the rest of the cake batter and top up with the rest of your crumb mixture.

  8. Bake in the preheated oven for about 45 minutes or until a toothpick comes out clean in the center.

  9. Remove from the oven and while it's cooling, make the glaze by combining all the ingredients.

  10. I recommend eating it while it's fresh because the crumbs lose their crunch after the first day. Nonetheless it is still delicious and can keep in an airtight container in the fridge for up to 4 days. Enjoy!

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