Greek Yogurt Banana Coffee Cake

"This banana coffee cake is what happens when you take the best elements of banana bread and combine them with the best elements of traditional coffee cake. It's moist and tender like a banana bread, but also has that signature tanginess of a coffee cake. And of course it's crowned with a butter brown sugar streusel on top, which is obviously the best part."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ally.tringali photo by ally.tringali
photo by Jonathan Melendez photo by Jonathan Melendez
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
1hr 10mins




  • Preheat the oven to 350º Fahrenheit and butter a 9 inch by 13 inch baking pan.
  • Begin with the streusel. Melt the butter in a small bowl and set aside to cool.
  • Combine the sugar, flour, cinnamon, salt, and vanilla in a small bowl, and pour the cooled butter on top.
  • Mix with a fork until thoroughly combined, and large chunks remain. Set aside while you work on the cake.
  • Sift together the flours, baking powder, cinnamon, and salt in a medium sized bowl and set aside.
  • In another medium sized bowl, add the bananas, eggs, Greek yogurt, and vanilla. Set aside.
  • Using a hand mixer set to the highest speed, cream the butter and sugars in a large bowl until very light in both color and texture, about two to three minutes.
  • Using the same blades, use the hand mixer to beat all of the wet ingredients together until homogenous. It may be a little chunky!
  • Add the banana mixture to the butter mixture, beating until smooth and fluffy, another two minutes.
  • Add half of the dry ingredients and beat until no ribbons of flour remain. Add in the other half and beat until completely combined. The batter will be thick!
  • Pour the batter into your greased pan. Bake on the middle rack for 20 minutes.
  • Pull the cake from the oven and sprinkle your reserved streusel on top, gently pressing it into the very top of the cake. Return the cake to the oven and continue baking until a toothpick comes out clean and the cake springs back when touched, about another 22 to 25 minutes.
  • Move the cake to the top rack of the oven and set the oven setting to broil. If your oven doesn't have this setting, turn up the temperature to 450º Fahrenheit. Broil for 30 seconds to a minute. This gives the coffee cake a crunchy streusel topping.
  • Remove from the oven and let cool completely. Cut into 16 servings and dust with powdered sugar.

Questions & Replies

  1. What does "3/4 cup cake, four" mean? Is that supposed to be 3/4 cup cake flour?


  1. I made this with no tweaks and it was amazing! The cake is moist and the topping crunchy - the perfect combination.
  2. Can't believe I didn't review this last time I made it...this is the second time this month! SO good. I used white whole wheat flour in the cake part and this second time, I layered half of the crumb topping in the middle of the cake as last time, all of the goodness kept falling off! Also, we left off the powdered sugar to serve; we thought it was plenty sweet without it. TOTALLY worth the time and effort to make! I may or may not have fought over the last piece with the kids! :)
  3. One of the best recipes I've come across. I substituted sour cream for the yogurt (not a yogurt fan at all) and the results were very similar to a sour-cream coffee cake. Running it under the broiler is brilliant. Not only a keeper but a go-to breakfast/brunch favorite.
  4. This turned out good. I debated on adding nuts and now wish I had. It’s a lot of work I think. If I make it again, I’ll add nuts. It’s best nuking the slices for about 30 seconds. It really doesn’t need the powdered sugar except for color maybe.



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