Banana Bread Coffee Cake
“Fluffy, moist banana coffee cake with a delicious crumb topping and rum butter pecan glaze! Easy to make and a bit over the top!”
With Mother’s Day right around the corner, I promised you guys on Facebook that I’d make whatever recipe you posted in the comments that had the most thumbs up. Coffee cake won by just one extra like more than chicken n dumplings.
Shrimp & Grits took the overall lead but since I’m allergic to shrimp it was a no go. That would not have been a pretty sight! However, you got to make this cajun fish and cheese grits right here when you get a chance. Amazing!
Anywho, I sifted through my grandmother’s recipes to find a show stopper for you guys! I wanted to make something other than the traditional cinnamon-laced coffee cake.
And then it happened. I remembered this gem of a coffee cake that a friend made for a bible study many years ago. It was originally a breakfast muffin recipe but I knew it would be equally as fabulous in coffee cake form. Thankfully she was willing to share and track down the recipe!
I present to you Banana Bread Coffee Cake. It’s soft, fluffy, moist, full of banana flavor (but not too much), the crumb topping is simple and delicious and the butter pecan rum glaze was practically made for this coffee cake!
It’s an incredible, bakery-worthy coffee cake and if you have a banana lover in the house (or not) then you MUST make this!
Personally, I think it tastes better than banana bread and I LOVE me a good banana bread honey. This banana bread coffee cake gets even better the next day!
If you’re looking for a gorgeous, crowd pleasing coffee cake that will get rave reviews, here ya go! Make this for someone special. Like Mom!
Watch me make this banana bread coffee cake from start to finish!
Get the Recipe: Banana Bread Coffee Cake w/ Rum Butter Pecan Glaze
Ingredients
COFFEE CAKE
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 3-4 ripe bananas, mashed with 1 teaspoon lemon juice
- 1 cup buttermilk
CRUMB TOPPING
- 2 cups all purpose flour
- 2 cups brown sugar
- 1 cup unsalted butter, room temperature
GLAZE
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- whole milk, enough to make galze silky
- rum extract, couple drops
- pecan pieces
Instructions
- Preheat oven to 350. F
- Grease and lightly flour a 9 X13 glass baking dish. Set aside.
- In a large bowl sift together flour, baking powder, and salt. Set aside.
- In a large bowl cream together butter, white sugar and brown sugar.
- Mix in eggs and vanilla extract.
- Fold in mashed bananas.
- Gradually add dry ingredients into wet ingredients alternating with the buttermilk.
- Stir gently until flour and buttermilk is fully mixed in. Set aside.
- Make the crumb topping by combining flour, brown sugar and butter with at pastry cutter until it resembles large doughy crumbs.
- Pour half of the cake batter into the prepared pan.
- Sprinkle on half of the crumb topping and then repeat with the final layer of batter.
- Cover the top with remaining crumb topping (I usually have about 1/2 cup or so of crumb topping left over)
- Bake for 50-55 minutes. (Check at the 45 minute mark, do not over bake)
- Remove from oven and let cake cool completely before add the glaze.
- To make the glaze, combine powdered sugar, melted butter and enough milk to reach a smooth, pourable consistency.
- Add in a few drops of rum extract until desired taste is reached.
- Drizzle glaze over cooled coffee cake and top with pecan pieces.
Video
Notes
Ok this is my 2nd review on this cake…..I waited until the cake was completely cooled and it is perfect, not too moist at all. Delicious!
Yayyy! Glad to hear it worked out. I was gonna suggest cutting back on the bananas maybe if it was still too moist.
Just made this cake and while it was tasty I agree with a couple of the other reviewers that it was too sweet and too moist (for my taste). I used 3 VERY ripe bananas and only 1/2 cup sugar in the cake batter….the flavor was perfection but too moist.
Next time I will cut the sugar in the crumb mixture to 1 cup and only put it on the top, add only 1/2 cup buttermilk, and more rum extract to glaze.
OR I just might make a hybrid…..the banana bread recipe AND the cinnamon & sugar swirl (from the shortbread recipe), AND crumb topping, AND the rum butter glaze! LOL
Thanks boo for sharing all of your recipes…..so far I’ve made….
Broccoli cheddar soup, cabbage soup, banana bread, man pleasing meatloaf, and now this! All delicious.
As Monique said “If you’re looking for a gorgeous, crowd pleasing coffee cake that will get rave reviews, here ya go!” This is totally true!!!!!!!!!!!!!!! The only thing that I would change its the amount of sugar to 1/2 for the coffee cake and CRUMB TOPPING. I didn’t make the glaze because too much sugar.
This was delicious Monique! Thanks for sharing!
Better than banana bread??! Okay, I’m sold 🙂 Looks yummy!
I have LOVED every recipe that I have made of the Divas, but unfortunately not this one 🙁 The cake turned out too moist (yes, too moist), almost soggy and extremely sweet. I double checked that I followed the recipe precisely and I did. It’s possible I did something incorrectly to cause this effect. I would love to hear everyone else’s experience or comments….
I’m still giving it 4 stars because of my faith in the Diva. I know I did something wrong :-/
Oh no I’m so sorry to hear that Carolyn!! I’m not sure what would make it too moist. Did you feel like it was the bananas or the actual cake that was too moist?