Description
This Pumpkin Spice Banana Bread Coffee Cake combines the warm flavors of pumpkin and banana with a sweet cinnamon crumble topping and a smooth maple glaze, making it a perfect treat for cozy mornings or dessert.
Ingredients
Batter
- 2 eggs
- 1/2 cup olive oil
- 1/2 cup cane sugar
- 2 ripened bananas
- 1/2 can pumpkin puree (approx. 7-8 oz)
- 1/4 cup milk (regular or plant-based)
- 1 tbsp water
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 heaping tsp cinnamon or pumpkin pie spice
Filling and Topping
- 1 stick butter, room temperature (1/2 cup)
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1 1/4 cup all purpose flour
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk (regular or plant-based)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
- Mash and Mix Wet Ingredients: In a large bowl, mash the ripened bananas using a fork until smooth. Whisk in the eggs, olive oil, and cane sugar until well combined. Then add the pumpkin puree, milk, and water, whisking everything together until the mixture is smooth and uniform.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, baking soda, salt, and cinnamon (or pumpkin pie spice) into the wet mixture. Mix gently just until combined, avoiding overmixing to keep the bread tender.
- Prepare Filling and Topping: In a food processor, combine the softened butter, flour, brown sugar, and cinnamon. Pulse until the mixture forms coarse crumbs. If you don’t have a food processor, you can mix these by hand using a fork or pastry cutter to create a crumbly texture.
- Assemble Cake: Line a 9×9 inch baking dish with parchment paper for easy removal. Pour half of the batter into the pan and spread it evenly. Sprinkle half of the crumble filling over this batter layer. Pour the remaining batter on top carefully, spreading it evenly without disturbing the filling layer. Finally, sprinkle the rest of the crumble mixture evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare Maple Glaze: While the cake is baking, combine the powdered sugar, maple syrup, and milk in a small bowl. Whisk until smooth and pourable.
- Cool and Glaze: Allow the cake to cool completely in the pan on a wire rack. Once cooled, drizzle the maple glaze evenly over the top. Slice and serve.
Notes
- You can substitute olive oil with any neutral oil like vegetable or canola oil if preferred.
- The pumpkin puree can be homemade or canned, just make sure it’s pure pumpkin and not pumpkin pie filling.
- Plant-based milk such as almond or oat milk works well as a dairy substitute.
- For a nuttier texture, consider adding 1/2 cup chopped walnuts or pecans to the topping mixture.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
