This streusel coffee cake recipe developed when we had an abundance of fruit at our house. First of all, who doesn’t always seem to have over-ripe bananas around? Next, who also has a few half full pints of berries in the fridge from their weekend shopping trip?
I then found some raspberries, so I tossed these in as well. I still felt that it was missing something, so I whipped up a batch of streusel topping, and voila, mini mixed berry coffee cakes!
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Berry & Banana Mini Streusel Coffee Cakes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 mini coffee cakes 1x
Ingredients
Banana Berry Cake Batter:
- 1 stick salted butter
- ½ cup sugar
- 2 eggs
- 1 teaspoon soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Fresh nutmeg grated, or ¼ teaspoon dried nutmeg
- 2 cups flour
- 3 large, or 4 small bananas
- 1 cup blueberries
- 1 cup raspberries
- 1 cup toasted chopped pecans or walnuts (optional)
- Powder sugar for dusting on top
Streusel Topping:
- 1 stick butter
- ½ cup flour
- 1 cup white sugar
- ½ cup brown sugar
- 3 tablespoons cinnamon
Instructions
Directions for Streusel Topping:
- Cut cold butter into thick slices
- Add balance of ingredients into the butter in a bowl. Using a pastry cutter, cut the butter into the dry mixture
- When mixture forms pea size lumps, set side, in cool area, or fridge, till ready for use
Directions for Batter:
- Cream softened butter with sugar using mixer, or wooden spoon.
- Move mixture to side of bowl, and crack 2 eggs next to the batter, Whisk the eggs, then mix into the sugar and butter
- Smash the ripe bananas with a fork in a separate bowl, then stir into batter
- Mix the soda into a teaspoon of warm water, stir in
- Add salt, cinnamon, nutmeg
- Add flour 1 cup at a time, mixing with a wooden spoon
- Spray paper ruffled flat bottomed baking cups with oil
- Drop banana mixture into cups
- Sprinkle tops of batter with berries, making some one fruit, others combinations
- If using nuts, sprinkle those on top of batter
- Sprinkle streusel mixture over tops of mini cakes
- Bake at 375 F for 40-45 minutes, turning half way thru
- To check for doneness, if pressed with finger, they should bounce back
- Remove from oven, and allow to cool for a few minutes
- Sprinkle with powder sugar
Notes
These keep refrigerated in a closed container for a week. These are also perfect to make ahead, and wrap in foil, and store in a bag in a freezer to pull out for breakfasts, or snacks for the kids!
Keywords: banana blueberry raspberry coffee cakes