Banana Cinnamon Swirl Coffee Cake

What do you need to know about this lovely banana coffee cake?  Well, it uses 4 of those bruised up, way too ripe to eat straight-out, bananas. It has a clever method for creating a gentle cinnamon swirl and a yummy big crumb topping out of one simple and easy mixture.  It gets its moisture from a large dose of creamy Greek yogurt and will keep for several days if you wrap it well.  I think it may even taste best at day 2, when all the flavors have had time to hang out a bit. Oh, and it makes your kitchen smell amazing!

Banana Cinnamon Swirl Coffee Cake

Serves 15
By author margaret @ The Right Recipe



  • 1/2 cup unsalted butter (at room temperature)
  • 1 1/3 cup granulated sugar
  • 2 Large eggs (at room temperature)
  • 1 1/3 cup plain greek yogurt (whole or 2%)
  • 4 over- ripe bananas (mashed)
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

swirl and topping

  • 1 cup all-purpose flour
  • 2/3 cups light or dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 stick unsalted butter (cold, divided)


1. Preheat oven to 350 degrees. Grease and flour a tube pan with a removable bottom.
2. For the cake: Using a standing mixer with the paddle attachment, cream the butter and granulated sugar until very light and fluffy. Add the eggs and beat well. Add the yogurt, bananas and vanilla and beat until combined. Add the flour, baking soda and salt and mix until just combined. (do not over mix after you add the dry ingredients)
3. Make the Swirl and Topping mixture. In a small bowl, stir together the flour, brown sugar, cinnamon and salt. Take 6 tablespoons of the cold butter and grate it into the flour/sugar mixture, using a large hole grater. Reserve the remaining 2 tablespoons of butter (to add later) Use your fingers to rub the grated butter into the dry mixture until you have a crumbly dry consistency.
4. Spoon half of the batter into the prepared tube pan, smoothing the top with a spatula. Sprinkle half of the Swirl and Topping mixture over the batter in the pan. Now add the rest of the cake batter to the pan and once again, smooth it gently to cover the swirl and even out the surface. Melt the 2 tablespoons of butter that you reserved from earlier and pour it into the remaining cinnamon swirl mixture. Stir with a fork to moisten all of the crumbs. Use your fingers help the mixture clump together then sprinkle them on the top of the cake batter, a thick layer covering the entire surface.
5. Bake 1 hour, or until cake is golden around the edges and cake tester, or long wooden skewer, comes out clean ( crumbs attached is fine…just no wet batter) Let cool 30 minutes before removing coffee cake from pan.


  • Reply
    Thalia @ butter and brioche
    February 17, 2015 at 6:25 pm

    This coffee crumb cake looks so perfect.. and so delicious. Incredible height too – wish I had a slice with my coffee now!

  • Reply
    February 16, 2015 at 9:46 pm

    Margaret, I just printed out this mouth watering recipe to take in to Volunteer group, along with your last two business cards I have. I will be stirring this coffee cake very soon. Jo Ann

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