BANANA COFFEE CAKE WITH STREUSEL TOPPING

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Banana Coffee Cake with Streusel Topping is the ideal scrap cake for your next early lunch. It’s excessively easy to make, and the brittle garnish takes it to an unheard of level. Trust me, your loved ones will be so satisfied!

Directly behind Maple Pecan Scones and Blueberry Muffins, my heart has a place with piece cakes. Disregard the rich chocolate treats (in spite of the fact that let’s go, those are acceptable as well) and the trivialities, I love a decent brittle espresso cake.

Ingredients

For the coffee cake:

  • 1/2 cup unsalted butter – melted and slightly cooled
  • 3 large over-ripe bananas – peeled
  • 1/3 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 cup brown sugar
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold unsalted butter – cut into small pieces
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Instructions

  1. Preheat the oven to 350 degrees. Prepare an 8×8 pan with parchment paper for easy removal.
  2. Prepare the struesel topping by combining all ingredients listed. Use your hands to squeeze the butter into the other ingredients. Set aside.
  3. Melt butter and set aside. In a mixing bowl, puree bananas with a hand mixer. Add the buttermilk, egg, vanilla, and the slightly cooled butter. Mix well.
  4. In a separate bowl, mix together the brown sugar, flour, baking soda, baking powder, salt, and cinnamon. Pour into the wet ingredients, and stir until just combined. There will be a few lumps of banana and flour remaining.
  5. Pour the batter into the prepared pan, smoothing the batter evenly to all edges. Use hands to spread the streusel topping on top of the banana batter.
  6. Bake for approximately 40-45 minutes, or until it is done in the center. This coffee cake is thick, so it may take longer than you expect.
  7. Remove the cake from the oven, and let it sit in the pan for 15 minutes before removing to a cooling rack. This cake is delicious served slightly warm or room temperature.
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Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 308mg | Potassium: 237mg | Fiber: 2g | Sugar: 31g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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