Banana Coffee Cake without Sour Cream
This super moist banana coffee cake is about to be your new go-to weekend baking recipe. The banana flavor is sweet and rich, thanks to using overripe bananas, the kind I know you already have sitting on your counter right now! And even though there's no sour cream in this recipe, it still bakes up with a texture that is just as perfect. Think of a warm, moist cake topped with a crunchy and sweet cinnamon streusel and finished with a sweet glaze on top. It's one of the best things to have for breakfast or a lazy weekend brunch.
Ingredients
For crumb topping:
- 1 cup all purpose flour, 120g
- ½ cup brown sugar, 107g
- ¼ cup sugar, 50g
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup butter, unsalted, cold, diced small.
For Cake
- ½ cup butter softened, 113 g unsalted
- 1 cup granulated sugar, 200g
- 1 egg, large
- 1 cup bananas, ripe mashed
- 1 tsp vanilla extract
- 2 cups all purpose flour, 240g
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon, or more to taste
- ¼ tsp baking soda
- ¾ cup buttermilk
For Optional Glaze:
- ½ cup confectioners sugar, 56g
- 1 tbsp cream
Equipment
Instructions
- Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
- Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.
- Preheat the oven to 350°F. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter for one minute. Scrape down the sides and add the 1 cup sugar. Cream for 2 minutes on medium speed until light and fluffy.
- Scrape the bowl again and add the egg, mashed bananas and 1 tsp vanilla extract. Mix on medium speed until combined, about 1 minute.
- In a separate bowl combine the 2 cups flour, 1 tsp baking powder, ½ tsp kosher salt ½ tsp cinnamon and ¼ tsp baking soda. Mix lightly with a fork or whisk to combine.
- Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
- Spray a 10” springform pan with baking spray and pour in the batter.
- Top with the crumb topping and bake for 50-55 minutes on until the cake is no longer jiggly.
- When the cake is cooled, mix together the ½ cup confectioners sugar with 1 tbsp cream and drizzle all over the cake.
Notes
The darker and more spotty the bananas you use, the sweeter they will be!
Use a sprayed and lined regular 9" round cake pan if you dont have a springform pan.
Storing and freezing
Storing: This banana coffee cake can be stored in an airtight container at room temperature for up to four days or in the fridge for up to one week. Freezing: Leftover banana coffee cake can also be frozen! Wrap tightly and freeze for up to three months. Let thaw overnight on the counter before serving.Serving: 1slice, Calories: 498kcal, Carbohydrates: 75g, Protein: 5g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 420mg, Potassium: 148mg, Fiber: 2g, Sugar: 44g, Vitamin A: 653IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!
