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Banana Coffee Cake

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A moist and flavorful banana coffee cake topped with a crumbly streusel, perfect for brunch or a special treat.

Ingredients

  • 3 large ripe bananas, mashed (about 1½ cups)
  • ⅓ cup melted butter
  • ¾ cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1½ cups all-purpose flour
  • ½ cup sour cream
  • ¼ cup whole milk
  • ½ cup all-purpose flour (for the streusel)
  • ½ cup brown sugar, packed
  • ¼ cup cold butter, cubed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt (for the streusel)
  • 1 cup powdered sugar (for the glaze)
  • 2-3 tablespoons milk (for the glaze)
  • ½ teaspoon vanilla extract (for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan or 8×8 inch square baking pan with butter and dust with flour.
  2. Mash the bananas in a large mixing bowl until mostly smooth with a few small lumps.
  3. Add the melted butter to the mashed bananas and mix in the granulated sugar, beaten egg, and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture, alternating with sour cream and milk. Mix just until combined.
  6. Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in cold butter until the mixture resembles coarse crumbs.
  7. Pour the batter into the prepared pan and sprinkle the streusel topping over it. Bake for 45-50 minutes or until a toothpick comes out with a few moist crumbs.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. If using, drizzle the glaze over the cooled cake made of whisked powdered sugar, milk, and vanilla.

Notes

Choose bananas with spots for maximum sweetness. Store covered at room temperature for up to 3 days or freeze for up to 3 months.

Find it online: https://zestuni.site/delicious-banana-coffee-cake-recipe/