Banana Coffee Cake
A cozy banana coffee cake layered with a golden cinnamon crumb, perfect for brunch or dessert.
Ingredients
For the Cake
- 1.5 cups mashed ripe bananas (about 3 large)
- 0.5 cups unsalted butter, melted
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream or Greek yogurt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
For the Crumb Topping
- 0.75 cups light brown sugar
- 1 cups all-purpose flour
- 1 teaspoon cinnamon
- 0.5 cups cold unsalted butter, cubed
Optional Glaze
- 0.5 cups powdered sugar
- 1-2 tablespoons milk
- 0.25 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add mashed bananas, eggs, vanilla, and sour cream. Whisk until well combined.
- Sprinkle in flour, baking soda, baking powder, salt, and cinnamon. Stir gently until just combined—don’t overmix!
Crumb Topping
- In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until mixture looks crumbly.
Assembly and Baking
- Pour batter into prepared pan. Evenly sprinkle crumb topping over the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
Cooling and Glazing
- Let cool on a wire rack for 15 minutes, then drizzle with glaze if desired.
Notes
Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Wrap cooled slices individually and freeze for up to 2 months. Substitutions: Use Greek yogurt for a lighter texture, or coconut sugar for a natural twist.