Banana Sour Cream Coffee Cake

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Banana Sour Cream Coffee Cake is the perfect way to use overripe bananas when banana bread feels boring. This moist cake is packed with rich banana flavor, a subtle tang from sour cream, and topped with a buttery cinnamon topping that bakes to crunchy golden perfection. Soft, tender, and easy to make, it’s perfect for breakfast, brunch, or an afternoon sweet treat with coffee.

Prep Time15

Cook Time50

Cooling Time15

Total Time1 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: banana coffee cake, banana sour cream coffee cake, moist banana coffee cake

Servings: pieces

Calories: 249kcal

Author: Mindy Boyd

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

Notes

If you don’t have parchment paper, generously coat the pan with cooking spray. You can also skip the parchment if you plan to cut and store the cake in the pan.

For easier glazing, lift the cooled cake out of the pan before drizzling the glaze over the top. However, glazing the cake directly in the pan works just fine.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition