Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

Combine all-purpose flour, brown sugar, melted butter, and ground cinnamon in a medium bowl until it resembles coarse crumbs; set aside.

In a large bowl, beat softened unsalted butter and granulated sugar together until light and fluffy, then add mashed ripe bananas and mix well.

Beat in eggs one at a time, ensuring each is fully incorporated.

Pour in brewed coffee and vanilla extract, stirring gently until just combined.

Whisk together all-purpose flour, baking soda, salt, and cinnamon in a separate bowl; then mix with wet ingredients.

Gradually add dry mixture into the wet mix, stirring until no dry flour remains.

Pour the cake batter into the prepared baking pan and sprinkle the crumb topping evenly over it.

Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 to 20 minutes before transferring to a wire rack.