Can you ever have too many recipes that use ripe bananas?
Since we regularly end up with extra bananas, I like finding ways to use them that go beyond our regular banana bread.
This Banana Cinnamon Swirl Coffee Cake is moist and tender.
It has a cinnamon swirl throughout the cake and is topped with a generous sprinkle of cinnamon and sugar.
So, if you’re looking for a delicious new way to use up your bananas, give this cake a try!
More banana recipes!
Banana Cinnamon Swirl Coffee Cake
Banana cinnamon swirl coffee cake recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings:12 servings
Course: Breakfast
Cuisine: American
Keyword: banana coffee cake
Ingredients
- 1/2 cup butter (softened)
- 2 cups granulated sugar
- 2 large eggs
- 1 1/3 cups plain nonfat Greek yogurt
- 4 ripe bananas (mashed)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/2 cups chopped pecans (optional)
Instructions
- Preheat oven to 350F. Grease a 10-inch tube pan; set aside.
- In a large bowl, beat together butter and 1-1/3 cups sugar until well-combined.
- Add in eggs, and beat well.
- Mix in Greek yogurt, banana, and vanilla until well-combined.
- Add in flour, baking soda, and salt. Stir in until just combined.
- Pour 1/3 of batter into prepared tube pan.
- In a small bowl, combine remaining 2/3 cup sugar, cinnamon, and pecans.
- Sprinkle 1/3 cinnamon mixture over batter.
- Repeat layers using remaining batter and cinnamon-sugar mixture.
- Bake for 50-75 minutes, or until a wooden toothpick inserted near the center comes out clean.
- Cool for 10-15 minutes in the pan before removing to wire rack to finish cooling.
Notes
Nutrition values are estimates.
Nutrition Information
Serving: 1servingCalories: 405kcal (20%)Carbohydrates: 68g (23%)Protein: 7g (14%)Fat: 12g (18%)Saturated Fat: 5g (25%)Cholesterol: 48mg (16%)Sodium: 372mg (16%)Potassium: 240mg (7%)Fiber: 3g (12%)Sugar: 39g (43%)Vitamin A: 300IU (6%)Vitamin C: 3.4mg (4%)Calcium: 54mg (5%)Iron: 1.9mg (11%)
Shirmeena says
The smell of the cake is wonderful havent tried it yet so looking forward to have a piece soon. May i suggest to anyone who is wanting to make this. Make sure your pan is Tall. Some of the banana batter started falling on the sides while baking as my pan wasnt so tall. Thanks for the recipe.
Kate says
Thanks! Did you use a tube pan? It has high sides and that should contain the batter so that you don’t have that issue next time. =)
Kristen says
My whole family loved this!
Kate says
I’m so glad! Thank you for coming back to comment! =)
Pam-Houston says
Baking this as I write. The smell is wonderful. I can’t wait to try it. I wonder how easily it will come out of the bundt cake pan?
I’ll reply soon.
Kate says
Hope you enjoyed it! =)
Ann Redhelia says
I don’t see the coffee in the ingtedients. Where is it supposed to be? How much?
Kate says
There isn’t actually coffee in a coffee cake. They are cakes that are traditionally served with coffee, which is where the name comes from.
Sarah says
How long does this coffee cake last? I have made it before but it was eaten very quickly last time!
Kate says
We’ve never made it past a day! =) I would guess 2-3 days, but I’m not sure.
TJ says
Is there anything that can substitute for the Greek yogurt?
Kate says
Hi! You can use sour cream (I don’t recommend fat-free), or you can use buttermilk.
Sam @ PancakeWarriors says
YUM! I love this combo in a bundt cake!!!
Kate says
Thanks!! =)
Thalia @ butter and brioche says
You can never go wrong with cinnamon and banana flavours together… this coffee cake looks so moist and delicious. Definitely saving the recipe!
Kate says
Thanks so much! =)