Description
This Banana Coffee Cake is a revolutionary mashup of a moist, overripe banana loaf and a classic bakery-style streusel cake. Featuring a rich sour cream crumb and a massive mountain of cinnamon-drenched topping, it is the ultimate morning treat for those who crave bold flavors and textures.
Ingredients
- Overripe bananas
- Brown sugar
- Vanilla extract
- Ground cinnamon
- Softened butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Sour cream
- Cold butter
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease two 8×4 inch pans.
- In a small bowl, mash the overripe bananas into a smooth slurry and mix in the brown sugar, vanilla extract, and ground cinnamon.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, then add the eggs one at a time, beating until integrated.
- Sift the flour, baking soda, and salt directly into the wet ingredients and stir until the flour just disappears.
- Stir in the sour cream to loosen the batter, then fold in the banana mixture until fully combined and fragrant.
- In a separate bowl, combine cinnamon, flour, and brown sugar for the topping, then work in the cold butter with a pastry cutter or fingers until pebble-sized crumbs form.
- Divide the batter into the prepared pans, sprinkle the topping evenly over both, and bake for 35-40 minutes until a tester comes out clean.
Notes
To ensure the most explosive flavor, wait until your bananas are heavily freckled and aromatic before starting this recipe. If you find the batter too thin due to large bananas, a tiny addition of flour can help maintain the structure. For the best streusel texture, keep your topping butter very cold and avoid over-mixing the cake batter once the dry ingredients are added.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American