Peanut Butter and Banana Coffee Cake
This post may contain affiliate links. Read the full disclosure here.
This recipe for Peanut Butter and Banana Coffee Cake is going to have you drooling. I can think of no better way to wake up in the morning than to a large slice of breakfast cake. It’s wonderful with a cup of coffee and is definitely the best way to start your day. The delicious cinnamon crumb topping paired with light and fluffy cake that’s flavored with peanut butter and banana is going to be a huge hit at breakfast!
Want To Save This?
Enter your email below and we'll send the link straight to your inbox.
Who can say no to cake for breakfast?! I know I can’t. I jump on every opportunity to have a delicious coffee cake and my morning meal.
I’ve been experimenting a ton since I had such success with this cinnamon crumb coffee cake. It’s a fellow blogger’s recipe and one that is always a hit on my site.
Since I shared that recipe, I’ve made raspberry jelly donut coffee cake and cinnamon sour cream coffee cake. And today I’m reviving a lost favorite – Peanut Butter and Banana Coffee Cake.
It combines three of my favorites. Peanut butter. Banana. Coffee cake. You simply can’t go wrong with this.
This recipe has received a total makeover and is adapted from my sweet potato coffee cake. It’s tender, moist, and so flavorful.
The cake is made with oil instead of butter. But you honestly won’t miss the buttery taste because of all the peanut butter and banana. On top of the cake is a crunchy cinnamon streusel.
Tips for coffee cake
Make sure the butter you use for the topping is softened. I learned this trick from the cinnamon crumb cake I mentioned above. Softened butter coats the sugar and flour evenly and crispens better during baking.
The recipe says to use a pastry blender to cut the butter into the flour. If you don’t have a pastry blender, you can use your hands. Just work the butter in with your fingertips.
Use a 10-inch springform pan. A 9-inch springform will also work. It’s much easier to remove the cake from a springform.
You can get away with using a regular cake pan but it must be at least 3-inches tall or the cake will overflow. And be sure to grease the pan well!
The cake takes a good 50 minutes to bake and then it needs time to cool before serving. because of this, I’ve left make-ahead tips in the recipe below.
Peanut Butter and Banana Coffee Cake
Ingredients
For the topping
- ¾ cup (97 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, softened
For the cake
- ½ cup (120 g) creamy peanut butter
- ⅓ cup (80 ml) vegetable or canola oil
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 cup (227 g) mashed banana, about 2 to 3 large bananas
- 1 teaspoon vanilla extract
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 ml) milk
Instructions
- Preheat the oven to 350ºF. Lightly grease a 10-inch springform pan. Set aside.
Make the topping
- In a small bowl, combine the flour, sugar, and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles peas sized crumbs. Set aside.
Make the cake
- In a large mixing bowl, beat the peanut butter, oil, and sugar together until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the mashed banana followed by the vanilla.
- In a separate bowl combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the banana mixture. Stir to combine. Gradually add the milk followed by the remaining flour mixture. Mix until well combined.
- Pour the batter into the prepared pan. Sprinkle the topping evenly over the top. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 30 minutes. Slice and serve. Cover and store leftovers in the refrigerator.
Notes
- Bake the cake as directed and cool completely. Tightly cover the cooled cake and freeze for up to 3 months. Thaw overnight in the refrigerator. Bring the cake to room temperature before serving. You can also warm the cake slightly by baking it at 300°F for 15 minutes.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
This is another for rotation. It is moist and sweet but not too sweet. Thank you!
This recipe was perfect to get me out of the ‘brown bananas turned into banana bread’ I had fallen into.
I only made one change to the recipe…a dash of nutmeg in the struesel topping.
The person that complained about the extended cooking time and disproportionate topping could not have used the right size pan.
It cooked in 45 minutes and the topping amount was perfect.
Definitely a keeper!
I’m confused- there doesn’t appear to be any coffee in this recipe!? Is it just a cake to eat with a cup of coffee…?
Right. Coffee cake is a breakfast cake that is served with tea or coffee.
350 for 50 minutes? My oven temp is bang on and this took 50+10, +10 again (70 mins total) in the suggested spring form pan. I also think the topping quantity could be cut in half, unless you like your topping a full inch thick.
350 for 50 minutes? My oven temp is bang on and this took 50+10, +10 again (70 mins total) in the suggested spring form pan. I also think the topping quantity could be cut in half, unless you like your topping a full inch thick.
Just made this, it’s cooling on the counter. Smells great! Can’t wait to taste!!
Just made this, it’s cooling on the counter. Smells great! Can’t wait to taste!!
I would love a slice of this coffee cake for breakfast! I love the addition of the peanut butter.