Banana Bread Coffee Cake
A delicious blend of banana bread and coffee cake that is moist, sweet, and topped with a delightful crumb topping.
Ingredients
For the Cake
- 2-3 pieces Ripe bananas Provide natural sweetness and moisture
- 1 ½ cups All-purpose flour Forms the cake structure; substitutions include whole wheat flour or almond flour
- 1/2 cup Granulated sugar Sweetens the cake; substitutions include coconut sugar or honey
- 1/2 cup Brown sugar Adds flavor and moisture to the crumb topping; substitutions include muscovado or maple sugar
- 1 teaspoon Baking powder Leavening agent; can substitute with baking soda by adjusting acidity
- 2 large Eggs Binds ingredients and adds richness; can substitute with flax eggs for a vegan option
- 1/2 cup Butter (or oil) Provides moisture and flavor; can substitute with coconut oil or vegetable oil
- 1 teaspoon Ground cinnamon Adds warmth and spice; can substitute with nutmeg or pumpkin spice
- Optional mix-ins (chocolate chips, nuts, or dried fruit) Add your favorite treats into the mix
For the Crumb Topping
- 1/2 cup Flour
- 1/2 cup Brown sugar
- 1/4 cup Softened butter
- 1 pinch Cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter and lining it with parchment paper.
- In a large mixing bowl, mash 2-3 ripe bananas until smooth.
- Add 1/2 cup of melted butter (cooled), 1 cup of granulated sugar, 1/2 cup of brown sugar, and 2 large eggs to the mashed bananas. Whisk until combined and fluffy.
- In a separate bowl, mix 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon. Whisk to incorporate evenly.
- Gradually add the dry mixture into the wet mixture, mixing gently. Be careful not to overmix; a few lumps are totally okay.
- If desired, fold in any chocolate chips or nuts.
- For the crumb topping, combine 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup softened butter, and a pinch of cinnamon in a small bowl. Crumble it together until it resembles coarse crumbs.
- Pour half of the batter into the prepared springform pan, sprinkle a layer of crumb topping, then add the remaining batter on top, finishing with the rest of the crumb topping.
Baking
- Bake for 40-50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 15 minutes before removing.
- Enjoy it warm or at room temperature, preferably with coffee or tea.
Notes
Substituting ingredients requires caution; don't skip preheating the oven and always check for doneness with a toothpick. Serve warm with Greek yogurt or syrup for extra indulgence.