Banana Coffee Cake
This moist banana cake features a rich, buttery cinnamon streusel topping. It is the perfect easy treat for breakfast or dessert.
Ingredients
Cake Batter
- 8 tablespoons unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 to 4 very ripe bananas mashed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 teaspoons ground cinnamon
- 5 tablespoons cold unsalted butter cubed
Instructions
- Preheat your oven to 350 degrees F and lightly grease a 9x13 inch baking dish.
- In a large bowl, beat the softened butter and sugar together until the mixture is smooth and creamy.
- Add the eggs, vanilla extract, and sour cream to the butter mixture, whisking until well combined.
- Fold in the mashed bananas until incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gently stir the dry ingredients into the banana mixture until just combined, being careful not to overmix.
- Spread the batter evenly into your prepared baking dish.
- To make the topping, combine the flour, granulated sugar, brown sugar, and cinnamon in a medium bowl.
- Cut the cold, cubed butter into the dry mixture using a fork or your fingers until the topping looks like coarse crumbs.
- Scatter the crumb mixture evenly over the top of the cake batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before slicing and serving.