This moist banana coffee cake is a delicious treat, topped with a crunchy streusel. It’s perfect with your morning coffee or as an afternoon snack!
Bananas give it a lovely sweetness, and who can resist that crumbly topping? I always make extra so I can snack on it any time of the day! 🍌☕
Key Ingredients & Substitutions
Bananas: Ripe bananas are crucial for sweetness and moisture. Use very ripe ones with brown spots. If you run out of bananas, unsweetened applesauce can work in a pinch—about 1/3 cup for each banana you replace.
Sour Cream: It contributes to the cake’s tenderness. You can substitute plain yogurt if that’s what you have on hand. For a lower-fat option, try using Greek yogurt.
Butter: Unsalted butter gives you more control over the flavor. If you’re in a pinch, you can use vegetable oil (about 1/3 cup for 1/2 cup butter), but the taste might differ slightly.
How Do I Get the Streusel Topping Just Right?
The streusel adds a delightful crunch to your cake. The key is to ensure your butter is very cold. Start with small pieces and use a pastry cutter or two forks to mix until crumbly.
- Combine flour, brown sugar, cinnamon, and salt before cutting in the cold butter.
- Ensure the mixture looks coarse but crumbly; don’t overmix.
- You can add chopped nuts or oats for extra texture if you like!
Just sprinkle it over the batter before baking, and you’ll have a beautiful topping!
Moist Banana Crumb Coffee Cake With Streusel Topping
Ingredients:
For the Banana Coffee Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 to 1 1/2 cups)
- 1/2 cup sour cream or plain yogurt
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cut into small pieces
Time Estimate:
This delicious coffee cake takes about 15 minutes to prep and 40-50 minutes to bake, so you’re looking at approximately 1 hour total. After that, let it cool for a little bit, and then you’re ready to enjoy it!
Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). Don’t forget to grease and flour a 9-inch square baking pan or a similar-sized round cake pan to ensure it doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 3-4 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is well blended; it should look smooth and creamy.
5. Incorporate the Bananas:
Next, mix in the mashed bananas. This is what gives the cake its moisture and delicious banana flavor!
6. Combine Dry Ingredients and Sour Cream:
Now, gently add the dry ingredients to the banana mixture in parts, alternating with the sour cream. Start with the flour mixture, then add the sour cream, and finish with the flour. Remember, stir until just combined to avoid overmixing!
7. Prepare to Bake:
Pour the batter into your prepared baking pan and use a spatula to smooth the top so it bakes evenly.
8. Make the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Then, cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. This topping adds that delightful crunch!
9. Top and Bake:
Sprinkle the streusel evenly over the batter before placing it in the oven. Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean.
10. Cool Before Serving:
Once the cake is done, remove it from the oven and let it cool in the pan on a wire rack. Allow it to cool for a bit before slicing, but it’s also lovely warm!
Serve your amazing banana crumb coffee cake warm or at room temperature with a nice cup of coffee or tea. Enjoy every delicious bite! 🍌☕
Frequently Asked Questions
Can I Use Overripe Bananas in This Recipe?
Absolutely! Overripe bananas are perfect for this recipe as they are sweeter and mash easily. Just make sure they have lots of brown spots for the best flavor and moisture.
How Can I Store Leftover Coffee Cake?
Store any leftover banana coffee cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze it for longer storage—just wrap it tightly in plastic wrap followed by aluminum foil, and it can last up to 3 months. Thaw in the fridge before enjoying!
Is There a Gluten-Free Option for This Cake?
Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure your baking powder and other ingredients are gluten-free as well for the best results!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to add in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for an extra treat. Just fold them in gently right before pouring the batter into the pan.
