Super Moist Banana Coffee Cake
This Super Moist Banana Coffee Cake is the perfect breakfast or brunch dish! The banana flavor is sweet and delicious, and the texture is melt in your mouth perfection. Think warm moist cake, a crunchy sweet streusel topping and a sweet glaze poured on top. Serve with a warm mug of coffee or tea or enjoy as a special treat!
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.
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
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