That banana coffee cake sounds amazing! The combination of moist banana bread with cinnamon sugar swirls and a crumbly topping must create such a delightful flavor and texture. If you’re looking for tips or variations to enhance the recipe, feel free to share! Otherwise, I can help you with a full recipe or other ideas.
WHAT MAKES THIS BANANA COFFEE CAKE SO GOOD?
I made this banana coffee cake when a friend visited from out of town, and we couldn’t stop eating it—two to three pieces a day for the entire weekend! It was a bit indulgent, but we have no regrets.
Here’s a breakdown of what to expect from this delicious recipe:
- Banana Cake: Think of it as banana bread with an incredible moistness, thanks to the perfect amount of ripe bananas.
- Cinnamon Swirl: A delightful layer of brown sugar and cinnamon sprinkled in the middle adds an extra burst of flavor.
- Brown Sugar Crumble: A generous topping of chunky cinnamon sugar crumble gives it a satisfying crunch without being overly sweet. It’s made with just the right balance of sugar, flour, and butter.
- Icing: While optional, a drizzle of icing elevates the cake to a whole new level of deliciousness.
You definitely don’t want to miss out on this recipe!
INGREDIENTS
For the Banana Cake:
- 1 1/2 cups (195g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (80g) sour cream, at room temperature
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup (190g) mashed ripe bananas (about 2 medium bananas)
For the Cinnamon Sugar:
- 3 tablespoons light brown sugar
- 1 1/2 teaspoons cinnamon
For the Crumble:
- 1 cup + 2 tablespoons (150g) all-purpose flour
- 1 teaspoon cinnamon
- 1/3 cup (65g) granulated sugar
- 1/3 cup (65g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, melted
For the Icing:
- 1/2 cup powdered sugar
- 1 tablespoon milk
(Alternatively, you can top with homemade salted caramel.)
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 325°F (160°C) and grease an 8×8 baking pan. Line it with parchment paper, letting the edges hang over for easy removal.
- Make the Crumble: In a bowl, combine the flour, cinnamon, and sugars. Stir in the melted butter until the mixture resembles wet sand. Chill in the refrigerator while preparing the cake batter.
- Prepare the Banana Cake: In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large mixing bowl, whisk the granulated sugar, brown sugar, and melted butter until combined. Add the sour cream, egg, vanilla extract, and mashed bananas, whisking until smooth.
- Combine Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Layer the Batter: Spread half of the banana batter evenly into the prepared pan. In a separate bowl, mix the cinnamon sugar ingredients and sprinkle an even layer over the batter. Top with the remaining batter, spreading it gently.
- Add the Crumble: Remove the crumble from the refrigerator and crumble it evenly over the top of the cake.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool and Ice: Allow the cake to cool for 30-40 minutes. Meanwhile, whisk together the powdered sugar and milk until you reach a glue-like consistency. If too thick, add milk 1/2 tablespoon at a time until smooth.
- Finish: Drizzle the icing over the slightly warm cake and enjoy!
Feel free to customize with caramel on top for an extra treat!
WHEN TO SERVE BANANA COFFEE CAKE
After baking, let the cake cool in the pan for about 30-40 minutes. It’s best enjoyed when it’s just slightly warm.
Drizzling the icing at this stage is ideal because it won’t melt into the crumble. Once the cake has cooled enough, lift it out of the pan using the parchment paper overhang. Then, drizzle with icing, slice it up, and serve! Enjoy this delicious treat with coffee or tea for a perfect pairing!
