Classic Banana Streusel Coffee Cake with Maple Glaze
Classic Banana Streusel Coffee Cake with Maple Glaze is the perfect breakfast for your family and friends. Classic Coffee Cake with a banana twist and maple glazed icing!
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I’ve been cooking up some wonderful breakfast ideas with banana lately.
This Classic Coffee cake recipe is what started it all. I don’t even know how to begin describing this cake.
It starts with a tender, moist banana cake, topped with a crunchy cinnamon streusel and maple glaze. Who wants a slice?
How to make Classic Banana Streusel Coffee Cake
Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper circle bottoms or spray with non-stick baking spray. Set aside.
For the cake, in a large mixing bowl, beat softened butter with sugar for several minutes until combined. Add in eggs and vanilla extract and beat until well blended, Add in mashed bananas.
Add flour, baking soda, baking powder, and salt until combined. Beat in skim milk and fold in the nuts (optional).
Pour batter evenly into prepared cake pans.
For the streusel, combine flour, sugars, cinnamon, softened butter, and walnuts in a small bowl. I use my hands to break up the butter and combine everything. It should form crumbs!
Divide topping evenly between the two cakes, sprinkling all over the top.
Bake cakes in oven for 25 minutes. Remove and cool on a wire rack for 10 minutes. Remove from pans and cool completely before adding glaze.
For the glaze, whisk together the powdered sugar with maple syrup (REAL maple syrup is best) until desired consistency. Drizzle over cakes and store in airtight container.
Can I freeze Coffee Cake
Absolutely. You can freeze it with or without the glaze. Just know that the glaze may look different after freezing.
Once you’ve cooled your cake completely, slide it into a large gallon sized, freezer ziploc bag. Remove air and freeze.
When ready to enjoy, thaw overnight at room temperature (in bag).
The best part of this recipe is that it makes two cakes. Perfect for freezing or sharing with a friend!
Can I leave the nuts out of this Classic Coffee Cake
Simply remove them from the recipe and there are no substitutions, continue as written.
More Classic Recipes
I think every home should have a recipe box filled with the classics. This banana coffee cake will hopefully one day make it into YOUR recipe box too!
Delicious and easy, this Classic Banana Bread Recipe has been in our family for years. It’s the perfect way to start your day and the bread is freezer friendly too!
ThisClassic Cinnamon Sour Cream Coffee Cake is a tender cake filled with a cinnamon swirl and topped with a delicious brown sugar streusel.
Love Coffee Cake Recipes?
A slice of coffee cake with my hot coffee is one of my favorite ways to start the day. Here are a few of my favorite treats.
Breakfast just got a whole lot tastier with this Apple Cinnamon Roll Coffee Cake recipe! Easy to assemble, hard to wait for it to finish baking!
Looking for a delicious coffee cake to serve friends and family? Or just a great recipe to enjoy on a Saturday morning? This Blueberry Cream Cheese Coffee Cake is your answer!
Tender and moist, this Blueberry Buckle Breakfast Cake recipe is the perfect start to your day. Packed with fresh berries and topped with a thick cinnamon streusel, you’ll love a slice for breakfast or dessert!
Thick Cream Cheese Coffee Cake has a layer of cheesecake and is topped with a crunchy Cinnamon Streusel. This coffee cake NEEDS to be made for family and friends. I dare you!
What you’ll need to make Banana Streusel Coffee Cake
- 2 9-inch round cake pans
- Granulated Sugar
- Vanilla Extract
- All-purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Brown Sugar
- Powdered Sugar
- REAL Maple Syrup
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For the Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 bananas
- 2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup chopped walnuts
- 1/4 cup skim milk
For the Streusel:
- 1/4 cup flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp unsalted butter, softened
- 1/4 cup walnuts, chopped
For the Glaze:
- 1 cup powdered sugar
- 1/3 cup maple syrup
- For the cakes, beat butter with sugar for 3 minutes. Add eggs and vanilla, beat until combined. Add bananas and beat until mashed (I toss mine in whole, but you can mash them first if you prefer). Add flour, baking soda, baking powder and salt until combined. Beat in nuts and skim milk.
- Pour batter into two 9-inch round cake pans that have been greased generously.
- In a small bowl, mix streusel topping ingredients together. I use my hands to break up the butter and mix it with the other ingredients. Mix until it forms crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake in a 350 degree oven for 25 minutes. Remove and cool on a wire rack for 10 minutes. Remove from pans and cool on rack completely before adding glaze.
- For the glaze, beat powdered sugar with maple syrup until desired consistency. Drizzle over cakes. Store in airtight container.
**cakes can be stored in airtight container in the freezer. When ready to eat, thaw on counter. ENJOY.
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons for Dry or Liquid, Fits in Spice Jar, Set of 6
OXO Good Grips 4-Piece Mini Measuring Beaker Set
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Amount Per Serving: Calories: 249 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 34mg Sodium: 157mg Carbohydrates: 40g Fiber: 1g Sugar: 26g Protein: 3g
recipe originally published April 4, 2013
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