Go Back Email Link
–+ servings

Banana Cinnamon Coffee Cake

thetimelessbaker
Banana cinnamon cake is a moist and flavorful banana cake with a cinnamon swirl topping and finished with a sweet cinnamon glaze.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 24 minutes
Cook Time 22 minutes
Total Time 46 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8 servings
Calories 397 kcal

Equipment

  • 8" round cake pan
  • mixing bowls of various sizes
  • stand or hand mixer
  • sheet pan

Ingredients
  

For the cake

  • 1/4 cup walnuts, chopped
  • 5 Tablespoons unsalted butter, divided
  • 1/3 cup + 2 Tablespoons granulated sugar, divided
  • 2 medium overripe bananas, mashed
  • 1/4 cup sour cream
  • 1 large egg
  • 1 1/4 cups + 2 Tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • pinch ground nutmeg

For the glaze

  • 1 cup powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2-3 teaspoons water

Instructions
 

  • Spread chopped 1/4 cup walnuts, on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
  • In a large mixing bowl or the bowl of a stand mixer, cream 3 Tablespoons of the butter with 1 cup of the sugar until light.
  • Add in the 2 medium overripe bananas, 1/4 cup sour cream and 1 large egg
  • Sift or whisk the flour with the 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and the pinch ground nutmeg . Add to the wet ingredients; mix only until combined.
  • Spread batter into a greased 8" round cake pan.
  • Melt the remaining 2 Tablespoons of butter in a small mixing bowl. Add in the remaining 2 Tablespoons of sugar, 2 Tablespoons of flour, 1 teaspoon of cinnamon and the toasted walnuts. Stir until all combined (will be thick).
  • Dollop the cinnamon streusel nut mixture on top of the cake batter; use a knife to swirl the cinnamon mixture into the cake batter.
  • Bake the cake at 350℉ for 20-22 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Once the cake has cooled completely, combine the ingredients for the glaze (1 cup powdered sugar, 1 1/2 teaspoons ground cinnamon, 2-3 teaspoons water) adding enough water to make it a drizzling consistency. Drizzle on the cooled cake before serving.

Notes

  • If you don't have an 8" round cake pain, substitute a square 8"x 8" square baking pan
  • Toasted walnuts will keep up to two weeks in an airtight container
  • Store cake in an airtight container up to 3 days
  • Cake will freeze in an airtight container up to 45 days 
  • Makes 8 large servings, 12 small servings

Nutrition

Serving: 1large sliceCalories: 397kcalCarbohydrates: 68gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 46mgSodium: 281mgPotassium: 189mgFiber: 3gSugar: 32gVitamin A: 320IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!