Banana Berry Coffee Cake

9 Servings
55 min

Moist, tender, and bursting with banana and berry goodness is what this coffee cake has to offer. The abundance of mashed bananas along with berries and sour cream provide great moisture. The crumb topping offers just the right amount of crunch, butteriness, and sweetness

There are three reasons why I love this cake. It is ideal for mornings when I don’t have time for full-on breakfast or when I just want to grab and go. When I need a little pick-me-up in the middle of the afternoon, a slice of this cake provides that boost of energy. Last but not least, it’s a great way to use up bananas that would have gone to waste otherwise.

More information about this recipe and additional images can be found at In Good Flavor.

Recipe details
  • 9  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter, room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 generous teaspoon vanilla extract
  • 1/4 generous teaspoon almond extract
  • 1/3 cup sour cream
  • 1 cup mashed banana, approx. 2 large bananas
  • 1 heaping cup mixed berries, fresh or frozen
  • room temperature for greasing the cake pan
For the streusel:
  • 4 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1/3 cup + 1 tablespoon all-purpose flour
  • 2 1/2 tablespoons butter, melted

Preheat oven to  350° F.
Peel and mash bananas with a fork. Measure out one cup. Place in a sieve for at least 10 minutes to allow water to drain. Discard liquid.
Combine flour, baking powder, baking soda, and salt in a small bow. Set aside.
Add sugar and 6 tablespoons butter to a large mixing bowl. Beat on medium high until light and fluffy, about 1 minute.
Beat in egg until well incorporated.
Add extracts, banana, and sour cream. Beat until well incorporated. The mixture will look granular. It’s fine and will smooth out once the dry ingredient are added.
Rub the 2 teaspoons butter onto the bottom and sides of a 9-inch square pan. Coat with a dusting of flour tapping out excess, or line with parchment paper for easy removal of the cake.
Spread half of the batter into the pan. Add half of the berries, tucking some into the batter.
Add the remaining batter. Spread evenly. Add remaining the berries, tucking some into the batter.
Add the streusel mixture to the top.
Baked 350° F for 40-45 minutes or when a tooth comes out with a few dry crumbs attached. Place onto a cooling rack to cool.
For the streusel
Combine all of the ingredients into a small mixing bowl. 
Use a fork or spatula to combine until the mixture looks like damp, coarse sand.
  • Layering the batter and berries help prevent frozen berries from bleeding into the batter. If using fresh berries you could use the layering method, or mix the berries into the batter first. Fresh uncut berries should not bleed into the batter as much as frozen.
In Good Flavor
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