This banana coffee cake is like a cross between banana bread and cinnamon coffee cake. It's super moist like banana bread but with a cinnamon sugar swirl and sweet crumble topping!
Recipe credit: Butternut Bakery
Banana Coffee Cake
16
30 minutes
40 minutes
American
Ingredients
Banana Cake
- 1 1/2 cups Rouge de Bordeaux flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/3 cup sour cream, room temp
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup mashed ripe bananas, (about 2 medium bananas)
Cinnamon Sugar
- 3 tbsp light brown sugar
- 1 1/2 tsp cinnamon
Crumble
- 1 cup + 2 tbsp Rouge de Bordeaux Flour
- 1 tsp cinnamon
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted
Directions
Preheat your oven the 325F and grease and line an 8×8 baking pan, allowing the paper to hang over the sides for easy removal.
Start by making the crumble – Combine the flour, cinnamon, and sugars in a bowl. Then mix in the melted butter. The mixture should resemble wet sand. Place the bowl in the refrigerator to chill while the rest of the cake is made.
For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large mixing bowl, whisk together the sugars and butter.
Once fully combined, whisk in the sour cream, egg, vanilla, and mashed banana.
Gently mix in the dry ingredients using a rubber spatula.
Spread half of the batter into the pan. Combine the cinnamon sugar mixture and sprinkle an even layer on top.
Cover with the remaining batter and gently spread it even.
Remove the crumble from the refrigerator. It should now be cold and firm. Crumble it on top in an even layer.
Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
Allow the cake to cool for about 30-40 minutes before serving, Enjoy!