Description
This Banana Crumb Coffee Cake offers the perfect balance of a moist, tender banana-infused base and a thick, buttery, spiced cinnamon-streusel topping. Ideal for weekend brunches or a cozy afternoon treat, this cake is easy to bake and delivers bakery-quality results using simple pantry staples. The mashed bananas ensure the cake remains incredibly moist, while the streusel provides a satisfyingly crunchy texture in every bite.
Ingredients
For the Crumble:
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a medium bowl, combine the melted butter, flour, granulated sugar, brown sugar, and cinnamon for the topping until crumbly. Set aside.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and mashed bananas.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the crumb topping generously over the entire surface of the batter.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan before slicing and serving.
Notes
Ensure your bananas are very ripe to maximize moisture and sweetness. For storage, keep the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American