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Banana Coffee Cake

Irresistibly Moist Banana Coffee Cake to Brighten Your Day

This Banana Coffee Cake is ultra-moist with a delightful swirl of cinnamon and walnut streusel, perfect for brunch or an afternoon treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crumble Topping
  • ½ cup flour use gluten-free flour for gluten-free option
  • ½ cup brown sugar coconut sugar can be a substitute
  • ½ cup chopped walnuts omit or replace with oats for a nut-free version
  • a pinch kosher salt sea salt can be used as an alternative
  • ½ cup unsalted butter use coconut oil for a dairy-free option
For the Cinnamon Sugar Layer
  • ¼ cup brown sugar granulated sugar can be a replacement
  • 1 teaspoon ground cinnamon pumpkin pie spice can substitute
For the Banana Cake
  • ½ cup unsalted butter substitute with vegan butter for a dairy-free option
  • ½ cup granulated sugar coconut sugar can lend a different flavor
  • ½ cup brown sugar maintain the same amount if using coconut sugar
  • 1 egg use a flax egg for a vegan alternative
  • 1 teaspoon vanilla extract almond extract may also work as a substitute
  • 1 cup mashed ripe banana applesauce can be a substitute for a vegan option
  • ½ cup sour cream substitute with full-fat yogurt or a dairy-free yogurt
  • 1 ½ cups all-purpose flour gluten-free blend can be a great alternative
  • 1 teaspoon baking soda baking powder may be swapped but adjust quantity
  • ½ teaspoon kosher salt sea salt is acceptable as an alternative
For the Glaze
  • 1 cup powdered sugar use a sugar substitute for lower calories
  • 2 tablespoons pure maple syrup honey can be an alternative
  • splash milk almond milk or oat milk works for dairy-free

Equipment

  • 8x8 metal baking pan
  • medium saucepan
  • Mixing bowls
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease an 8x8 metal baking pan with unsalted butter and line the bottom with parchment paper.
  2. In a medium saucepan over low heat, melt ½ cup of unsalted butter until golden brown, about 5-7 minutes. Remove from heat and let it cool slightly.
  3. In a mixing bowl, combine ½ cup flour, ½ cup brown sugar, ½ cup chopped walnuts, and a pinch of kosher salt. Pour in the cooled browned butter and mix until crumbly. Chill this mixture.
  4. In a small bowl, mix ¼ cup brown sugar with 1 teaspoon ground cinnamon. In another bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt.
  5. In a large mixing bowl, blend the cooled browned butter with ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, ½ cup sour cream, and 1 cup mashed ripe banana until smooth.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Pour half of the banana cake batter into your prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter, then dollop the remaining batter on top.
  8. Place the pan in the preheated oven and bake for 45-50 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 45 minutes. Meanwhile, whisk together 1 cup powdered sugar, 2 tablespoons pure maple syrup, and a splash of milk until smooth. Drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

This recipe is quick to prepare and can be customized with different toppings and textures to suit your taste.

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