Banana Coffee Cake
Treat yourself to this irresistibly moist Banana Coffee Cake, filled with warm cinnamon, ripe banana flavors and a crunchy cinnamon streusel topping. It’s perfect for breakfast, brunch, or a cozy afternoon snack.
Servings: 12 people
Calories: 460kcal
Equipment
- 8" Circular cake tin
- Parchment paper
- mixing bowl
- Hand held whisk
Ingredients
- 2 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ tsp salt
- 3 ripe bananas peeled and mashed
- ½ cup unsalted butter softened to room temperature
- ¾ cup brown sugar
- 2 large eggs
- ½ of teaspoon vanilla extract
- 1 cup milk
Crumble Topping
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
Icing
- 1 cup of icing sugar
- 2-4 tablespoon of milk
- 1 teaspoon of cinnamon
Instructions
- Preheat your oven to 350°F/175°C. Line an 8-inch square baking tin with parchment paper and lightly grease it with butter or oil. Set it aside.
Crumble
- Grab a medium bowl, mix together the flour, cold butter, brown sugar, and cinnamon. Use your fingers or a pastry cutter until the mixture looks like coarse crumbs. Set it aside for later.
Banana cake
- In a large bowl, cream the unsalted butter and brown sugar using a whisk or hand mixer for 3–5 minutes, until it’s light and fluffy.
- Add one egg and whisk on medium speed until fully mixed in. Repeat with the second egg, then stir in the vanilla extract.
- Next, add the mashed bananas and whisk for another 2–3 minutes, just until smooth and well combined.
- Add a third of the dry ingredients and a third of the milk to your banana mixture, and gently mix. Repeat with the remaining flour and milk. Whisk for about 1 to 2 minutes, just until the ingredients are combined. Don’t overmix.
- Pour the batter into your prepared tin and smooth it out. Sprinkle the crumble topping evenly over the surface.
- Bake for 45–50 minutes, or until a toothpick comes out clean when inserted into the center. Let the cake cool in the tin for about 40 minutes.
Icing
- While it cools, whisk together icing sugar, a splash of milk, and a pinch of cinnamon until smooth.
- Drizzle the icing over the cooled cake, slice and enjoy with your morning cup of tea or coffee.
Video
Notes
- Toppings: As an alternative, sprinkle your fave chopped nuts or a handful of chocolate chips over the top for a twist.
- Weigh it out: For the best texture, use a kitchen scale to weigh your ingredients.
- Oven: Don’t forget to preheat your oven for at least 10 minutes before baking to make sure your banana coffee cake bakes nicely and evenly.
Nutrition
Serving: 146g | Calories: 460kcal | Carbohydrates: 75.59g | Protein: 5.15g | Fat: 16.13g | Saturated Fat: 9.04g | Polyunsaturated Fat: 1.389g | Monounsaturated Fat: 4.597g | Trans Fat: 0.31g | Cholesterol: 63mg | Sodium: 185mg | Potassium: 248mg | Fiber: 1.8g | Sugar: 48.01g | Vitamin A: 492IU | Vitamin C: 1.5mg | Calcium: 99mg | Iron: 2.06mg