I have been DYING to tell you guys about today’s recipe.

This Roasted Banana Bread Coffee Cake is INSANE. The flavor here is just…bonkers. The textures are so good I could scream. My family devoured this entire thing in a matter of days – even my husband, who is not really a fan of banana baked goods.

I have made regular banana bread a couple times now with roasted bananas, and it is a game changer when it comes to the level of banana flavor you get.

Roasting the bananas is so simple, but it does something quite magical. It softens them and sweetens them up so much that they taste and smell caramely. It reminds me of bananas foster! It is heaven.

I made banana bread coffee cake muffins not that long ago, and I loved the combination. Coffee cake, for me, is an often forgotten treat. I love coffee cake, but it doesn’t always come to mind first when I’m trying to come up with things to bake. When I have it, I’m always like “Wow, I love coffee cake. Why don’t I make this more?”

That same thought process happened with those muffins, and I knew that I needed to attempt an entire banana-themed coffee cake next.

So this is what we have. Super caramelized, sweet banana bread batter layered with thick, coffee-cake-style streusel. It is divine. AND easy! Which is always a plus when it comes to baking anything.

Ingredients You’ll Need for This Roasted Banana Coffee Cake:

Very ripe bananas
Unsalted butter
Eggs
Milk
Full-fat sour cream
Vanilla extract
All-purpose flour
Ground cinnamon
Ground nutmeg
Baking powder
Kosher salt
Granulated sugar
Light brown sugar
Powdered sugar

How to Make This Roasted Banana Coffee Cake:

The first step is to roast your bananas. This is such a simple step but it enhances the banana flavor ten fold. They get super soft and carmelized. To do this, place them in a 350°F oven on a baking sheet lined with parchment paper and bake until the skins are black and they smell sweet and caramely. They should be super soft.
Then we make the batter. Cream together softened butter and granulated sugar until creamy and smooth and then add the caramelized bananas and their juices (discard the skins). Mix in the eggs, sour cream, and vanilla.
Mix together the dry ingredients and add half of them to the batter. Mix in the milk. Finish by adding in the remaining half of the dry ingredients, mixing until just combined.
Next, make the streusel. Cut COLD cubed butter (it must be cold) into a mixture of flour, sugar, brown sugar, cinnamon, and salt until the mixture resembles crumbly wet sand.
Pour half the batter into a greased 9×13-inch pan, and then top with half of the streusel. Top with the remaining half of the batter and the final layer of streusel.
Bake for 5-60 minutes until puffed, deeply golden, and set in the center.
Allow to cool before topping with a simple glaze. Slice and serve!

Tips & Tricks:

If your bananas are already extremely ripe, you don’t have to roast them. It WILL enhance their flavor even more, but it is a step you could skip. I recommend trying it if you haven’t before!
Ensure that you are using room temperature, soft butter for the batter and very cold butter for the streusel. If time permits, I will make the streusel first and pop it in the fridge while I prep all the other components. That way, it’s extremely cold when it first goes into the oven. This allows for it to maintain it’s texture after baked, while also ensuring that it will not dissolve into the batter.
This cake will keep, well wrapped, at room temperature for several days. It’s very moist and will hold up well.

Other Recipes You May Enjoy:

This is one of the best versions of banana bread I’ve made yet. It’s so rich and decadent with tons of banana bread flavor and coffee cake streusel – the best of both worlds!