You know that moment when you’ve got overripe bananas staring you down and banana bread feels like the most boring option ever? Enter the Banana Sour Cream Coffee Cake.
It’s got the same deep banana flavor you crave, but with a sour cream tang, a buttery cinnamon topping that borders on excessive, and a crumb so tender it stays perfect for days without turning into a dense brick.
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No Ordinary Banana Coffee Cake Recipe
This isn’t your standard coffee cake with a mashed banana tossed in as an afterthought. Bananas are the backbone of this cake, teaming up with sour cream to create a texture that’s incredibly soft, moist, and just a little bit luxurious. If you’ve been stuck in a banana bread rut, this is your delicious way out.
I understand why it’s called coffee cake — it truly is the perfect breakfast alongside a hot cup of coffee. But in our house, we love it most as an afternoon snack, when we need a little something sweet to tide us over until dinner.
Need more options? Try my Cowboy Coffee Cake. Got a bunch of bananas to use up? You’ll love this Banana Cake, too.
Why This Recipe Works
- A buttery brown sugar cinnamon topping bakes into a crisp, golden layer. It creates the perfect contrast to the tender cake beneath it.
- Bananas and sour cream work together to create a moist cake. They add rich flavor and a soft texture in every bite.
- Simple pantry staples come together with a few standout ingredients. The result is an easy homemade dessert that feels like a truly delicious treat.
Ingredient Photo: Banana Bread Sour Cream Coffee Cake
Banana Sour Cream Coffee Cake Ingredient Notes
Over-ripe Bananas: These are essential to great flavor and texture. Use bananas that have lots of brown spots so they’re soft and add the needed natural sweetness. Bananas that are still firm or green aren’t recommended because they taste starchy and don’t blend as smoothly into the batter.
Sour Cream: Adds moisture and a slight tang. Plain regular or Greek yogurt can be used if that’s what you prefer, but sour cream provides better flavor and texture because of its high fat content. Low-fat varieties can be used but the end result will be different than this version.
Butter: Adds rich flavor and helps create a soft, tender crumb when beaten with sugar. Salted butter is fine. Margarine isn’t recommended, as it changes both taste and texture.
All-Purpose Flour: AP flour works best, cake flour is too light for this recipe, and whole wheat flour can make the cake more dense.
Sugar: Granulated sugar adds sweetness to the cake and helps it brown properly as it bakes. If your bananas are especially sweet, you can slightly reduce the amount, but removing too much can change the flavor.
Brown Sugar: Used in the cake and topping to add sweetness and a subtle molasses note. Light or dark brown sugar works, dark brown sugar will give a richer flavor.
Eggs: Large eggs add lift and hold the batter together while adding structure and stability to the cake.
Baking Powder: This helps the cake rise, it works with the acidic ingredients in the batter, so it should not be swapped with baking soda.
Vanilla Extract: Enhances the overall flavor and ties the ingredients together. Pure vanilla extract is best, but imitation vanilla can be used if that’s what you have.
Cinnamon: Adds warmth and spiciness that pairs well with the sweetness of the topping.
Salt: Brings out the best flavor in the cake.
Glaze: The glaze is made simply with powdered sugar, milk and vanilla.
How to Make Banana Sour Cream Coffee Cake
Jump to RecipeHere’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Make the Topping: In a medium bowl, combine brown sugar, flour, cinnamon, and cubed butter. Mix until the texture resembles coarse, wet sand. Set aside.
Mix the Dry Ingredients: In a separate medium bowl, stir together flour, baking powder, and salt.
Mix the Wet Ingredients: In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla, and mix until fully combined.
Make the Batter: Gradually add the flour mixture to the wet ingredients and mix just until combined. Do not over-mix.
Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the topping mixture evenly over the batter.
Bake: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10–20 minutes.
Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake before serving.
Topping Texture Tip:
Your topping can be fine and crumbly or have larger buttery chunks — both are delicious. Bigger pieces create richer pockets of cinnamon-sugar throughout the cake and give it a more rustic bakery-style finish.
Pro Tips
- If your bananas aren’t ripe enough, put them in a paper bag for a day or two, or bake them in their peels at 300°F for 15 minutes to speed up the process.
- Full fat sour cream works best.
- Use room temperature eggs and sour cream because they blend more easily and create a smoother consistent batter.
- If you don’t have an electric mixer for the cake batter use a sturdy whisk and a strong arm, just make sure the butter is very soft before you start.
- A pastry cutter or fork works best for making the streusel, just cut the butter into the dry ingredients until it looks like wet sand.
Storage
At room temperature: Store the cake in an airtight container or wrapped in plastic wrap on the counter for up to 3 days.
In the refrigerator: Refrigerate for about a week. Allow it come to room temperature before serving or warm individual pieces in the microwave for 15 to 20 seconds.
In the freezer: Wrap tightly in plastic wrap, then place in foil or a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
To reheat: Warm in the microwave for 15-45 seconds, depending on your microwave and if the cake is cold or room temperature.
Frequently Asked Questions
Over-mixing the batter can make the coffee cake heavy instead of light and tender.
Very ripe with lots of brown spots. They should be soft and fragrant for the best sweetness and flavor.
Yes, but baking time will vary. An 8×8 pan makes a thicker cake, while a 9×13 pan produces a thinner cake that bakes faster.
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Banana Sour Cream Coffee Cake
Ingredients
For the topping:
- ½ cup brown sugar
- ¼ cup flour
- 1 teaspoon cinnamon
- 6 tablespoons cold butter
For the cake:
- 1 ¾ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup softened butter 1 stick
- ½ cup brown sugar
- 2 eggs
- 1 cup mashed banana
- ½ cup sour cream
- 1 teaspoon vanilla
For the vanilla glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla
Instructions
- Make the topping: In a medium bowl, combine flour, brown sugar, cinnamon, and cubed butter. Mix until the texture resembles coarse, wet sand. Set aside.½ cup brown sugar, ¼ cup flour, 1 teaspoon cinnamon, 6 tablespoons cold butter
- Preheat and Prepare the Pan: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper (see tutorial for a quick visual guide).
- Mix the Dry Ingredients: In a separate medium bowl, stir together flour, baking powder, and salt.1 ¾ cups flour, 2 teaspoons baking powder, ½ teaspoon salt
- Mix the Wet Ingredients: In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add eggs, mashed banana, sour cream, and vanilla, and mix until fully combined.½ cup softened butter, ½ cup brown sugar, 2 eggs, 1 cup mashed banana, ½ cup sour cream, 1 teaspoon vanilla
- Make the Batter: Gradually add the flour mixture to the wet ingredients and mix just until combined. Do not over-mix.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the topping mixture evenly over the batter.
- Bake: Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10–20 minutes.
- Make the vanilla glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the warm cake before serving.½ cup powdered sugar, 1 tablespoon milk, ¼ teaspoon vanilla
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.