Banana Breakfast Cake is a delicious banana coffee cake with a tasty glaze drizzled on top! Everyone loves when we have this for breakfast!
Banana Breakfast Cake is the best kind of breakfast because there’s just something wonderful about having a piece of cake for breakfast. I’m not sure if it’s how delicious it smells baking or how it warms the house up – probably a combination of the two. The blend of ripe bananas and cinnamon is perfect too- don’t skip the crumb topping!
How do you make a quick and easy icing to put on top of coffee cakes?
Use our favorite easy glaze recipe! Drizzle glaze- 3/4 cup powdered sugar + 1 TBSP melted butter + 2 tsp milk, all whisked together. It takes hardly any time and is just the right amount of glaze to make the perfect topping for that morning coffee cake!
Banana Cinnamon Breakfast Cake
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tsp lemon juice)
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Crumb Topping
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 cup flour
- 1/2 cup quick oats
- 1 tsp cinnamon
- 1/2 cup chopped walnuts (optional)
- Preheat oven to 350 degrees F. Spray a 9×13 or 8×11 glass pan with nonstick spray.
- In a large bowl, combine the eggs, sugar, melted butter, buttermilk and vanilla. Stir until combined. Add in bananas.
- Combine dry ingredients in a separate bowl. Mix 1/3 of the dry ingredients into the wet ingredients, stirring just until combined. Repeat until ingredients are completely mixed. (Note: quick breads/ cakes like this do better if mixed by hand! Don’t over mix and it’s okay if there are a few lumps!)
- Pour batter in the prepared pan.
- To prepare the crumb topping, combine all ingredients except butter. Cut butter into small pieces and add to the mixture. Using a pastry cutter (or 2 forks) blend the ingredients until crumbly. Pour over top of batter in the pan.
- Bake for 35-40 minutes. Let cool and drizzle with a simple glaze- 3/4 cup powdered sugar + 1 TBSP melted butter + 2 tsp milk, all whisked together.
Find other sweet bread and breakfast recipes here:
- Homemade Cinnamon Roll recipe
- Easy Mini 15-Minute Cinnamon Rolls
- Cinnamon Roll Cake recipe
- Cinnamon Roll French Toast Casserole
- Cinnamon Roll Snickerdoodles
- Glazed Pumpkin Cinnamon Rolls
- Sweet Cinnamon Raisin Bread
- Cinnamon Biscuits with Honey Butter
- Pumpkin Cinnamon Roll recipe
- Easy Cinnamon Roll Quick Bread
- No Yeast Cinnamon Rolls Recipe
BANANA CINNAMON BREAKFAST CAKE
Banana Breakfast Cake is a delicious banana and cinnamon breakfast cake with a tasty glaze drizzled on top! Everyone loves when we have this for breakfast!
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Servings: 8
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 tsp lemon juice
- 1 tsp vanilla
- 2 ripe bananas mashed
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Crumb Topping
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 cup flour
- 1/2 cup quick oats
- 1 tsp cinnamon
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 or 8x11 glass pan with nonstick spray.
- In a large bowl, combine the eggs, sugar, melted butter, buttermilk and vanilla. Stir until combined. Add in bananas.
- Combine dry ingredients in a separate bowl. Mix 1/3 of the dry ingredients into the wet ingredients, stirring just until combined. Repeat until ingredients are completely mixed. (Note: quick breads/ cakes like this do better if mixed by hand! Don't over mix and it's okay if there are a few lumps!)
- Pour batter in the prepared pan.
- To prepare the crumb topping, combine all ingredients except butter. Cut butter into small pieces and add to the mixture. Using a pastry cutter (or 2 forks) blend the ingredients until crumbly. Pour over top of batter in the pan.
- Bake for 35-40 minutes. Let cool and drizzle with a simple glaze- 3/4 cup powdered sugar + 1 TBSP melted butter + 2 tsp milk, all whisked together.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Susan says
Wow! I would love to wake up to this baking in the oven. I can hardly wait to try it. Thanks for sharing.
Alice Temple says
Hello, could this recipe be made in a bundt pan?
Alison says
I’m sure it would work just fine! You may want to keep an eye on it and adjust the time accordingly.
Lisa says
This was delicious! I made it with some bananas that I had frozen & it turned out beautifully. I loved the oatmeal in the topping! I’d love to see this with blueberries or even frozen cherries….apple or mango? So many possibilities!
Jessica says
What can I substitute the melted butter ?
Jessica says
You can use any type of oil- coconut, a light olive oil or canola/ vegetable oil. : )
Valerie C. says
Absolutely AMAZING recipe! I tripled it because I had six over ripe bananas. Worked out great! Question, do you prefer this cold or at room temperature?
Nellie says
I usually eat it at room temperature, I’ve never tried it cold!
Amy says
So excited to try this. I am new to baking though…after I put the glaze/icing on, could i freeze the cake for eating in one week or will that not work?
Nellie says
I would freeze the cake before adding the glaze and then just add that right before serving once the cake has thawed out. It may work to freeze with the glaze, but my guess is that it may crack quite a bit when frozen and the consistency might not be quite right.