Description
A moist and tender banana coffee cake topped with a crunchy cinnamon streusel. Perfect for breakfast, brunch, or a snack with coffee, this easy-to-make treat combines the comforting flavors of banana bread and coffee cake.
Ingredients
For the Crumb Topping:
- ½ cup cold unsalted butter, cut into small cubes
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas, mashed
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk (or milk of choice)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Make the crumb topping: Mix cold butter, flour, brown sugar, granulated sugar, and cinnamon until crumbly. Set aside.
- In a bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, cream butter and sugar until light. Add eggs one at a time, beating well.
- Stir in mashed bananas and vanilla extract.
- Gradually mix dry ingredients into the wet, alternating with almond milk. Do not overmix.
- Pour batter into the pan and sprinkle crumb topping evenly.
- Bake for 50 minutes, or until a toothpick comes out clean.
- Cool in the pan before serving.
Notes
- Variations: Add chopped nuts, chocolate chips, or spices like nutmeg.
- Storage: Keep at room temperature for 2 days, refrigerate up to 5 days, or freeze for 3 months.
- Reheating: Microwave for 10-15 seconds or warm in the oven at 300°F.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
