Banana Fritter Coffee Cake
Be the first to reviewThis banana fritter coffee cake brings together mashed banana, a brown sugar cinnamon filling, and a generous crumble topping. The vanilla glaze coats the top and sides in a thin shell, giving each square that classic fritter-donut finish.
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Let the banana have its moment
I intentionally leave cinnamon out of the batter in these fritter cakes. There is already plenty in the filling and crumble, and that balance lets the banana and vanilla have their moment. When cinnamon goes into every component, I find it overpowers the more subtle flavors.
Ingredient notes
Key ingredients
Ripe banana
I use 200 g of banana, mashed thoroughly and weighed without the peel. Speckled bananas are great, but I've also made this successfully with yellow bananas that had no brown spots. Skip partially green bananas. If you want to soften your yellow bananas in the oven, see the note below.
Plain unsweetened yogurt
Use what you have on hand, including nonfat or 2%, as long as it is unsweetened and unflavored. I use the equivalent of full-fat yogurt in all my recipes that call for Greek yogurt. Flavored yogurt comes through in the cake and throws off the banana and vanilla; sweetened yogurt adds sugar and changes the taste.
Brands I used for this recipe
This is the banana emulsion I use and recommend for this cake.
LorAnn Banana Bakery Emulsion
Banana bakery emulsion is a bottled baking flavoring you buy, rather than make at home. I order LorAnn's from Amazon and highly recommend it here - it brings out that beautiful banana flavor and aroma.
Testing notes
Why this works
An optional oven shortcut for the bananas
If your bananas aren't very ripe, heat the oven to 300°F (150°C). Put two whole, unpeeled bananas on a foil-lined sheet pan, leaving space between them. Leave the peels intact. Bake for about 15-30 minutes, starting to check at 12 minutes, until the peels are completely black with a slight shine. They may split and release juices, so keep the foil underneath. Let them cool enough to handle, then peel, mash, and weigh the banana. You can also skip this step and use yellow bananas as they are.
Give your oven the time it needs
I baked mine for 45 minutes, tented it loosely with foil, and took it out at 55 minutes. My oven bakes quickly, so yours may need longer. Watch the topping and use the center checks in the recipe card before taking it out.
A rack makes the glaze thin
Glaze the cake on a wire rack over a parchment-lined tray. The excess needs to drip away instead of pooling around the base - that's how you get the thin coating of a classic fritter donut. The batch makes enough to cover the top and all four sides while some runs onto the parchment. It is not all intended to stay on the cake.
Step by step
How It All Comes Together
Step 1
Chill the crumble
Combine the crumble ingredients with your fingertips, rubbing in the cold butter and squeezing the mixture into clusters. Refrigerate while you prepare the filling and batter.
Start with the crumble so it can chill while you make the batter. 
Add the vanilla bean paste before working the crumble together. 
Work the cold butter through the dry ingredients with your fingertips. 
Squeeze the mixture into clusters that hold together. Step 2
Stir the cinnamon filling
Stir the brown sugar, melted butter, cinnamon, all-purpose flour, and salt together until evenly combined. Set aside.
The filling uses melted butter; the crumble uses cold butter. 
Stir until the filling is evenly combined. Step 3
Whisk the wet ingredients
Thoroughly mash the banana. Whisk it with the sugars, oil, yogurt, milk, vanilla bean paste, and banana emulsion until evenly combined.
Combine the sugars and wet cake ingredients in a large bowl. 
Mash the banana thoroughly before adding it. 
Whisk the banana through the mixture evenly. 
The wet ingredients are combined and ready for the flour mixture. Step 4
Gently mix the batter
Sift the dry ingredients over the wet mixture. Whisk gently just until no dry streaks remain; avoid overmixing.
Add the dry ingredients over the wet mixture. 
Gently mix in the remaining dry flour, then stop. Step 5
Line every side of the pan
Grease a light-colored metal pan and fit two long sheets of parchment across it in opposite directions. Cover the bottom and all four sides, leaving generous overhangs.
Press the first long sheet of parchment into the pan. 
Cross the second sheet over the first to cover the other two sides. 
Leave long handles on every side for lifting the baked cake. Step 6
Build the cinnamon layer
Spread a little over half the batter in the pan. Spoon on the cinnamon filling, then gently spread it to every parchment-lined edge.
Spread a little over half the batter into the base. 
Distribute the filling across the first layer before spreading it. 
Use a gentle touch so the filling stays above the batter. 
Connect the spoonfuls into an even cinnamon layer. 
Take the filling all the way to the edges for caramelized sides. Step 7
Cover with batter and crumble
Dollop the remaining batter over the filling, gently connect the spoonfuls, and scatter the chilled crumble over the top in clusters.
Place the remaining batter on top in separate spoonfuls. 
Dollops make the top layer easier to spread without stirring the layers together. 
Gently join the spoonfuls until the cinnamon is covered. 
Keep the crumble in clusters as you cover the top. Step 8
Bake and rest
Bake at 350°F (175°C) with a foil-lined sheet pan on the rack underneath. Check the topping around 40 minutes and tent once browned enough. Continue until the center is set and a tester in a cake portion comes out clean or with moist crumbs. Rest in the pan for at least 30 minutes.
My cake took 55 minutes, with a loose foil tent after 45 minutes. 
Rest the cake in the pan before lifting it by the parchment. 
Let the cake become sturdy enough to handle before turning it. Step 9
Flip and remove the parchment
Once the cake is sturdy enough to handle, place a second rack over it and hold both racks securely. Flip upside down, remove the upper rack, and peel away the parchment. Replace that rack against the exposed base and flip upright again.
Hold both racks securely with the cake supported between them before flipping. 
With the cake upside down, gently peel away the bottom parchment. Step 10
Coat with a thin glaze
Set the upright cake on its rack over a parchment-lined tray. Whisk the powdered sugar, vanilla bean paste, and milk until smooth. Pour about half over the top, then securely support and gently tip the cake to drain the excess. Coat the sides with more glaze as needed and return it upright. Let the excess drip through the rack; the whole batch is not meant to stay on the cake.
Turn the cake upright again before glazing, then let the excess drip through the rack. Step 11
Let the glaze set, then slice
Chill until the thin glaze has set, then cut into squares. These finished views show the crumble, cinnamon ribbon, and caramelized sides.
Let the glaze set before slicing through the top and caramelized edge. 
Cut all the way through the base before lifting out a square. The thin glaze follows the shape of the crumble. 
A corner piece has two caramelized sides beneath the glaze. 
The cinnamon layer sits between the soft banana cake layers. 
A close look at the banana crumb beneath the cinnamon crumble. The banana cake, cinnamon ribbon, crumble, and thin glaze in one slice.
Keep it good
Storage
Fridge
Once the cake is cool and the glaze has set, keep leftovers covered in the refrigerator.
Recipe FAQ
Questions that come up
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
More coffee cakes to try
- Prep
- About 30 min (estimated)
- Bake
- 55 min in my oven; allow longer as needed
- Total
- About 2 hr 30 min or longer (estimated), including cooling and setting
- Yield
- One 9x9-inch cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cinnamon Crumble
- 115 g all-purpose flour115 g (about 1 cup) all-purpose flour
- 40 g brown sugar, packed40 g (3 tablespoons) brown sugar, packed
- 40 g granulated sugar40 g (3 tablespoons + 1 teaspoon) granulated sugar
- 1/2 teaspoon ground cinnamon1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Cinnamon Filling
- 120 g brown sugar, packed120 g (about 1/2 cup + 2 tablespoons) brown sugar, packed
- 75 g butter, melted75 g (1/3 cup) butter, melted
- 1 1/4 teaspoons ground cinnamon1 1/4 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour1 tablespoon all-purpose flour
- 1/4 teaspoon fine sea salt1/4 teaspoon fine sea salt
Banana Cake
- 100 g brown sugar, packed100 g (1/2 cup) brown sugar, packed
- 90 g granulated sugar90 g (about 7 tablespoons) granulated sugar
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g ripe banana, thoroughly mashed and weighed without peel200 g (about 7/8 cup) ripe banana, thoroughly mashed and weighed without peel
- 120 g plain unsweetened Greek yogurt, room temperature120 g (1/2 cup) plain unsweetened Greek yogurt, room temperature
- 105 g milk, room temperature105 g (7 tablespoons) milk, room temperature
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 1/4 teaspoon banana emulsion1/4 teaspoon banana emulsion
- 260 g all-purpose flour260 g (2 cups + 2 tablespoons) all-purpose flour
- 15 g cornstarch15 g (2 tablespoons) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
Vanilla Crackle Glaze
- 220 g powdered sugar220 g (about 1 3/4 cups + 1 tablespoon) powdered sugar
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 70 g milk70 g (1/4 cup + 2 teaspoons) milk
Pan used
One 9x9-inch light-colored metal pan, lined across the bottom and all four sides with two crossed sheets of parchment.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x9-inch light-colored metal pan. Line it with two long, crossed sheets of parchment, covering the entire bottom and all four sides with generous overhangs. This lets you peel the paper away without scraping off the caramelized edges.
- 2Make the crumble: combine the all-purpose flour, brown sugar, granulated sugar, cinnamon, salt, cold butter, and vanilla bean paste. Work together with your fingertips, squeezing the mixture into large clusters. Refrigerate while you prepare the remaining components.
- 3Make the cinnamon filling: stir together the brown sugar, melted butter, cinnamon, all-purpose flour, and salt until evenly combined. Set aside.
- 4Thoroughly mash the banana and weigh the amount listed in the ingredients. In a large bowl, whisk it with the brown sugar, granulated sugar, oil, yogurt, milk, vanilla bean paste, and banana emulsion until evenly combined.
- 5Sift the all-purpose flour, cornstarch, baking powder, baking soda, salt, and nutmeg directly over the wet ingredients. Gently whisk just until no dry streaks remain. Avoid overmixing.
- 6Spread a little over half the batter evenly into the prepared pan. Spoon the cinnamon filling over the batter and gently spread it all the way to every parchment-lined edge to create the caramelized sides.
- 7Spoon the remaining batter over the filling in small dollops. Gently connect and smooth them without disturbing the cinnamon layer underneath.
- 8Scatter the chilled crumble evenly over the top, keeping it in large clusters.
- 9Bake with a foil-lined sheet pan on the rack underneath to catch any drips. Start checking the topping around 40 minutes and tent loosely with foil once it is browned enough. I tented mine at 45 minutes and took it out at 55 minutes total. Many ovens are slower than mine, so allow more time as needed.
- 10Check the center before removing the cake: it should be fully set, and a tester inserted into a cake portion, avoiding the cinnamon filling, should come out clean or with moist crumbs rather than wet batter. An internal temperature around 210°F can support these checks, but also check the center's firmness and the tester. Keep baking under the foil if the center is still wet.
- 11Rest the cake in the pan for at least 30 minutes. Using the parchment overhangs, carefully lift it onto a wire rack. Gently peel the paper away from the sides. Let it cool longer if needed; it should be warm and sturdy enough to handle before turning it.
- 12Place a second wire rack upside down over the cake. Hold both racks firmly, supporting the cake between them, and flip the whole assembly so the cake is upside down. Remove the upper rack and gently peel all parchment from the base. Put that rack against the exposed base, hold both racks securely, and flip again so the cake is right side up. Remove the top rack.
- 13Set the rack and upright cake over a parchment-lined tray. Whisk the powdered sugar, vanilla bean paste, and milk until completely smooth.
- 14Pour about half the glaze over the top. Support the cake securely underneath and gently tip it over the tray to drain the excess, leaving a thin coating. Coat all four sides with more glaze as needed, letting it drip through the rack. Return the cake upright to the rack. You will have extra glaze - the entire batch is not meant to stay on the cake.
- 15Refrigerate for 20-30 minutes, or freeze for 10-15 minutes, then check the glaze. Allow additional time as needed until completely set before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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