Description
Delight in this moist and flavorful Banana Coffee Cake, a perfect alternative to traditional banana bread. This cake combines ripe mashed bananas with cinnamon, brown sugar, and vanilla in a tender batter, then is topped with a crunchy cinnamon streusel and finished with a smooth vanilla glaze. Ideal for breakfast, brunch, or as a comforting dessert.
Ingredients
Streusel Topping
- 1 cup all-purpose flour (125 grams)
- 1/3 cup granulated sugar (67 grams)
- 1/3 cup brown sugar (67 grams), light or dark
- 1 1/2 tsp ground cinnamon
- 1/3 cup unsalted butter (75 grams), melted
Banana Cake
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), melted and cooled slightly
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams), packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml), room temperature
- 1 cup mashed bananas (240 ml), about 2-3 large ripe bananas
Glaze
- 3-4 tablespoons whipping cream (45-60 ml) or milk
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round springform pan and dust it with flour. For extra protection against leaks, wrap the outside of the pan with tin foil.
- Make the Streusel Topping: In a bowl, whisk together the flour, granulated sugar, brown sugar, and ground cinnamon. Stir in the melted butter until the mixture forms moist crumbles. Set aside.
- Mix Dry Ingredients for Cake: In a separate medium bowl, combine the all-purpose flour, cinnamon, baking soda, and salt. Mix well and set aside.
- Beat Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and lump-free.
- Add Sour Cream: Whisk the room temperature sour cream into the wet ingredients until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually whisk the dry flour mixture into the wet mixture, being careful not to overmix.
- Fold in Bananas: Stir in the mashed bananas gently. It’s normal if there are some banana lumps remaining.
- Fill Pan and Add Streusel: Pour the batter into the prepared springform pan and smooth the top evenly. Sprinkle the streusel topping evenly over the batter.
- Bake the Cake: Place the pan in the oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Also, the cake should not wobble in the center when nudged. If needed, bake an additional 5 minutes.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to set properly.
- Prepare the Glaze: In a medium bowl, whisk 3 tablespoons of whipping cream with 1 cup powdered sugar. Adjust consistency by adding more cream to thin or more powdered sugar to thicken until it is smooth and drizzle-able.
- Glaze the Cake: Unclamp the springform pan ring and carefully drizzle the vanilla glaze over the top of the cooled cake.
Notes
- Pan Sizes: This recipe is designed for a 9-inch springform pan. An 8-inch pan will be too small and result in overflow; a 10-inch pan will make a thinner cake that may bake in about 30 minutes.
- Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature before starting for better batter consistency.
- Bananas: Use ripe, brown-spotted bananas for optimal sweetness and measure them mashed for accuracy.
- Storage: Keep leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring refrigerated cake to room temperature, about 30 minutes before serving.
- Nutrition: Nutrition info is estimated for one twelfth of the cake, assuming full use of streusel and glaze.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
