Banana Coffee Cake Recipe
This cake is a perfect blend of moist banana bread and tender coffee cake, topped with a buttery streusel crumb that will have you coming back for seconds (and maybe even thirds!). Whether you're enjoying a slice alongside your morning coffee or serving it as a sweet treat for brunch, this easy recipe will surely become a favorite in your household.
Equipment
- Mixing Bowls
- Pastry Cutter
- Electric Mixer
- 9" x 9" pan
- parchment paper
- Whisk
- Sifter
Ingredients
- ½ cup unsalted butter room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup mashed ripe bananas about 2 large bananas (*see notes)
- ½ cup sour cream
- 1 teaspoon vanilla bean paste or extract
Streusel Topping
- ¾ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter COLD and cubed
Glaze
- ½ cup powdered sugar
- 1 Tablespoon milk
Instructions
- Preheat the oven to 350℉. Line a 9” x 9” with parchment paper and spray with cooking spray. Set aside.
- Combine butter, sugar, and eggs in a large mixing bowl with a hand mixer.
- Sift the flour, soda, and salt together in a separate bowl. Add the dry ingredients to the wet ingredients and mix. The batter will be very thick.
- Add two large bananas, sour cream, and vanilla bean paste and mix until combined. Set aside.
- To make the crumble topping, add sugar, brown sugar, cinnamon, and cubed butter to a medium bowl and combine with a pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Pour about half of the banana cake batter into the prepared pan and smooth it into a thin, even layer, spreading it to the sides of the pan with a rubber spatula.
- Sprinkle about half of the crumb mixture on top of the batter.
- Use a large spoon to place dollops of the remaining batter on top, and then spread it into a thin layer. It’s okay if some of the streusel pokes through.
- Top with the remaining streusel. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the coffee cake completely before adding the glaze. To make the glaze whisk the powdered sugar and milk together in a small bowl until smooth. You can add more milk to achieve the desired consistency. Drizzle over cut pieces of coffee cake right before serving.
Notes
Storage and Freezing
To keep your coffee cake fresh, store it in an airtight container at room temperature for 2-3 days.
To freeze this cake, wrap it tightly in plastic wrap and place it in an airtight freezer bag or storage container. You can also wrap slices individually so they can be thawed for an on-the-go, perfect breakfast. Thaw at room temperature.
Pro Tip
I find that it's easier to add the large bananas to the mixing bowl and use the electric mixer to mash them instead of mashing them first. It saves a step.
When making the streusel topping, it’s crucial to use cold, cubed butter. This ensures that the mixture retains its crumbly texture during baking, resulting in those irresistible large crumbs we all love. Trust me, it's the secret to achieving the perfect crumb topping every time!
For more tips and tricks, please see complete blog post.
Nutrition
Serving: 1pieceCalories: 265kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 51mgSodium: 227mgPotassium: 46mgFiber: 1gSugar: 23gVitamin A: 385IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!
