Description
This banana coffee cake is the ultimate blend of moist banana bread and sweet, crumbly coffee cake. With a cinnamon streusel topping and a tender banana-infused crumb, it’s perfect for breakfast, brunch, or an anytime treat.
Ingredients
For the Cake:
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2 ripe bananas, mashed
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½ cup unsalted butter, softened
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½ cup granulated sugar
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¼ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup sour cream or plain Greek yogurt
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
For the Streusel Topping:
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⅓ cup brown sugar
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2 tbsp all-purpose flour
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1 tsp ground cinnamon
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2 tbsp cold butter, cut into small cubes
Instructions
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Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
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In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
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Beat in eggs one at a time. Stir in mashed bananas, vanilla, and sour cream.
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In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients until just combined.
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Pour batter into prepared pan and spread evenly.
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In a small bowl, mix streusel ingredients with a fork until crumbly. Sprinkle evenly over the batter.
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Bake for 38–42 minutes or until a toothpick inserted in the center comes out clean.
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Cool slightly before serving.
Notes
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Add ½ cup chopped walnuts or pecans for crunch.
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For extra indulgence, drizzle with a simple glaze (powdered sugar + milk).
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Best enjoyed warm with coffee or tea!
- Prep Time: 15min
- Cook Time: 40min
Nutrition
- Calories: 280kal
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g