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!
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.
It combines three of my favorites. Peanut butter. Banana. Coffee cake. You simply can’t go wrong with this.
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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 blend 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
For the topping
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.
- Preheat the oven to 350ºF. Lightly grease a 10-inch springform pan. Set aside.
- 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.
Make ahead tip
- 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.