Banana Coffee Cake

5 from 1 vote

Instead of making banana bread - try this banana coffee cake. It's a deliciously moist banana cake filled with cinnamon, brown sugar and vanilla. Then it's topped with crunchy cinnamon streusel and a drizzle of vanilla glaze.

Prep Time30

Cook Time45

Cooling1

Total Time2 15

Course: Breakfast, Dessert

Cuisine: American

Keyword: Banana Coffee Cake

Servings: pieces

Author: Fiona Dowling

Equipment

9-inch springform pan

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) you'll need 2-3 large bananas

Glaze

3-4 tablespoons whipping cream (45-60 ml) or milk
1 - 1 1/2 cups powdered sugar (110 - 165 grams)

Instructions

Banana Cake

Preheat the oven to 350F (180C) degrees. Lightly grease a 9-inch (23 cm) round springform pan and dust with flour. I recommend wrapping the outside in tin foil just in case the seal isn't perfect.
For the streusel - whisk together the 1 cup flour, 1/3 cup granulated sugar, 1/3 cup brown sugar and cinnamon. Then whisk in the 1/3 cup melted butter. It should form crumbles and feel slightly damp. Set aside.
In a medium bowl stir together the dry ingredients for the banana cake: flour, cinnamon, baking soda and salt. Set aside.
In a large bowl whisk together the 1/2 cup melted butter, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 eggs and vanilla extract. When done, there should be no lumps of sugar or pieces of egg.
Whisk the sour cream into the wet ingredients.
Carefully whisk the dry ingredients into the wet ingredients.
Stir in the mashed banana. There may be some lumps of banana in the batter -which is expected.
Pour the batter into the prepared pan and smooth the top.
Sprinkle the streusel over the cake. You may have some extra, which is ok.
Bake for about 40-45 minutes or until an inserted toothpick comes out clean and if you give the pan a nudge the cake doesn't wobble in the middle. If you're unsure, continue baking for about 5 minutes.
Cool the cake in the pan.

Glaze

In a medium bowl whisk together 3 tablespoons of cream and 1 cup powdered sugar. Whisk in a little more cream or powdered sugar until the desired consistency is reached. It should be thin enough to drizzle but white/cream in color.
Unclamp the outer ring of the springform pan.
Drizzle the glaze over the cake.

Notes

Pan Sizes: This recipe has too much batter for an 8-inch (20 cm) springform pan. A 10-inch (25 cm) springform will work, but the cake will be thinner. I think the bake time will be closer to 30 minutes.
Room Temperature Ingredients: Be sure that the eggs and sour cream are at room temperature before getting started.
Bananas: Be sure to use brown bananas and measure after mashing.
Storage: Cake is always best fresh. Store leftovers covered at room temperature/in an airtight container for up to 2 days or in the fridge for up to 4 days. Remove from the fridge about 30 minutes before enjoying.
Nutrition: Details provided are an estimate only and based on 1 slice, assuming that all the streusel is used, all the glaze is used and the cake is sliced into 12 equal pieces.

Nutrition