Get the Recipe: Banana Coffee Cake
Banana coffee cake has all the flavor and tender texture of a banana bread, but with the delicious streusel topping of coffee cake.
Ingredients
Streusel
- ½ cup (100 g) packed brown sugar
- ½ cup (62 g) all purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cut into 1/4-inch cubes
Coffee Cake
- 1 ½ cups (187 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (50 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 6 Tablespoons (85 g) unsalted butter, melted
- ⅓ cup (80 g) full-fat sour cream or Greek yogurt, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup or 2 medium brown bananas, mashed
Vanilla Glaze
- ½ cup (60 g) confectioners' sugar, sifted
- ½ teaspoon vanilla extract
- 2-3 teaspoons milk or cream
Instructions
- Preheat oven to 350° F. Grease an 8×8 baking pan with butter and set aside.
- Prepare the streusel In a small bowl. Whisk together brown sugar, flour and cinnamon. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. Place the bowl in the refrigerator to keep cold while you prepare the cake batter.
- To make the batter, whisk together the dry ingredients first. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar together until well combined, about 2 minutes. Mix in egg, vanilla, sour cream and mashed bananas. Scrape down the sides and bottom of the bowl as necessary.
- Add the dry ingredients and mix just until combined.
- Pour half the cake batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Remove the streusel from the refrigerator and sprinkle half of mixture evenly over bottom layer of cake batter.
- Pour remaining cake batter on top—the best method is to do dollops of batter across the streusel then connect the batter by using your off-set spatula. Sprinkle remaining streusel on top.
- Bake banana coffee cake for 30 to 35 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool in the pan for 20 minutes.
- In a small bowl, whisk together confectioners' sugar, vanilla and cream. Use a spoon to drizzle glaze over coffee cake. Cut and serve slightly warm or room temperature. Enjoy!
Notes
Bananas should be ripe with brown spots for ultimate flavor. After mashing, measure to make sure you have 3/4 cup.
Streusel is best if using cold butter. Keep the mixture in the refrigerator to stay cold until ready to assemble with batter.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.
Freeze the cake after it has cooled. Wrap in plastic wrap and store in an airtight container for up to 2 months. Defrost in the refrigerator before bringing to room temperature.
Serving: 1slice, Calories: 186kcal, Carbohydrates: 26g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 117mg, Potassium: 56mg, Fiber: 0.5g, Sugar: 13g, Vitamin A: 265IU, Vitamin C: 0.05mg, Calcium: 26mg, Iron: 1mg