Banana Coffee Cake
This scrumptious Banana Coffee Cake is the perfect sweet treat to your morning cup of coffee, a delightful afternoon snack, or as a delectable dessert. Made with ripe bananas, a hint of cinnamon, and topped with a crumble topping and buttery streusel. This coffee cake is so moist, full of banana flavor, and finished with a simple vanilla glaze.
Servings 9
Equipment
Ingredients
Banana Coffee Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1½ teaspoons baking powder
- 13 tablespoons salted butter chilled & cubed
- 1 teaspoon ground cinnamon
- 2 large eggs
- 2 large overripe bananas (mashed, about 1 cup)
Vanilla Glaze
- 2/3 cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 375℉ Line a 9x9-inch square pan with parchment paper or spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, and baking powder until combined.2 cups all-purpose flour, 1 cup light brown sugar, 1/2 cup granulated sugar, 1½ teaspoons baking powder
- Add in the chilled cubed butter and use a fork or pastry cutter, or your clean hands, to blend the butter into the mixture until it's a coarse crumbs mixture with chunks of butter throughout.13 tablespoons salted butter
- Measure out 1¼ cups of the crumb topping mixture and place it into a smaller separate bowl. Whisk the ground cinnamon into it. Cover the bowl with plastic wrap or a lid and set it in the freezer for now.1 teaspoon ground cinnamon
- To the remaining crumb mixture in the large mixing bowl, add in the eggs and mashed bananas and mix together with a rubber spatula until combined.*It will look really dry at first, but as you gently mix it together it will form a thicker and creamy batter that is still slightly lumpy.2 large eggs, 2 large overripe bananas
- Spread half of the banana batter into the prepared baking dish and spread it out into an even layer.
- Remove the crumb mixture from the freezer and evenly sprinkle 1/2 cup of it over the banana batter layer inside the baking pan. Place the remaining crumb mixture back into the freezer (you will use the rest of it later).
- Carefully dollop spoonfuls of the remaining banana batter over top the cinnamon crumb layer. Use a plastic spoon or spatula to carefully spread it out evenly.
- Bake for 13 minutes and then carefully sprinkle the remaining crumb mixture (from the freezer) over top, and continue cooking for an additional 15-20 minutes.*You may need to cover the cake loosely with a piece of foil to avoid it getting too browned. A toothpick inserted into the center of the cake should come out clean or with moist crumbs, and the top and sides of the coffee cake should be a golden brown.
- Remove the banana coffee cake from the oven and allow it to cool, inside the pan at room temperature, for 1 hour before glazing it.
- To Make The Glaze : Add all the glaze ingredients into a small bowl and whisk together until it's a pourable glaze consistency. Use a fork or spoon to drizzle the glaze over top the cooled cake.2/3 cup powdered sugar, 1 tablespoon milk, ¼ teaspoon vanilla extract
- Cut the cake into squares and enjoy!
Video
Notes
Milk : Any milk can be used but the higher the fat content of the milk, the more you will need of it to get the correct consistency. A lower fat milk is thinner so you won't need as much of it (just the 1 tablespoon called for in the recipe). If you're using whole milk, half and half, or heavy cream; you will need 1-2 teaspoons additional milk.
Tips : The #1 tip for any banana recipe really, is to use super ripe, ugly, dark brown almost black bananas. If the banana looks too gross to eat, or even think about eating, then it's perfect for this recipe! The more ripe the banana is, the more sweetness the cake will have and the better the banana flavor will be. Also, make sure you are using chilled cold butter when cutting into the crumb topping mixture. It will take several minutes to cut the butter in, but eventually the mixture should combine together in a crumb mixture with chunks of butter still.