Banana Coffee Cake
Yield: 16 servings
This recipe combines two favorite breakfast baked goods – banana bread and coffee cake! A tender banana bread cake is layered with a brown sugar oat streusel and topped with an optional vanilla bean glaze.
Ingredients
Streusel
- ½ cup all-purpose flour
- ½ cup old fashioned oats (not quick oats)
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Morton kosher salt
- 4 tablespoons unsalted butter, softened to room temperature
Banana cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon Morton kosher salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar
- 1½ cups diced ripe banana (from about 3 ripe bananas)
- ½ cup full-fat sour cream
- 2 large eggs
Instructions
Streusel
- Preheat oven to 350°F and grease a 9” x 9” square baking pan with nonstick spray or line it with parchment paper.
- In a small bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt.
- Add the softened butter to the flour and oats mixture, and work in the butter with a fork or with your hands until it is evenly incorporated and large clumps of streusel form. Set aside.
Banana cake
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
- Next add the diced bananas and sour cream. Mix to combine.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined – do not overmix. Scrape down the sides of the bowl as needed.
- Pour half of the banana bread batter into the prepared pan and spread it into an even layer. Sprinkle half of the streusel mixture over the batter.
- Pour the remaining banana bread batter over the streusel layer, spreading it out evenly. Top with the remaining streusel.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out just clean.
- Remove pan from the oven and let cool for 10 minutes, then slice and enjoy warm.
Optional glaze
- You can make a quick vanilla glaze for the coffee cake by whisking together 1 cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla bean paste or vanilla extract. Drizzle the glaze over the cake right before serving.
Nutrition Information:
Serving: 1 Calories: 271kcal Carbohydrates: 40g Protein: 4g Fat: 11g Saturated Fat: 6g Polyunsaturated Fat: 4g Cholesterol: 50mg Sodium: 146mg Fiber: 2g Sugar: 19g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.