Merges the rich, comforting flavors of banana bread with the light, fluffy texture of coffee cake, making it the perfect treat for any morning or brunch gathering.
Ingredients
Scale:
2 to 3 ripe bananas for baking (about 1 cup mashed)
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup all-purpose flour (for streusel)
1/2 cup brown sugar, packed (for streusel)
1 teaspoon cinnamon (for streusel)
1/4 cup unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9 inch square pan.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
In another bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with the sour cream.
Pour half of the batter into the prepared pan, smoothing it out evenly.
Prepare the cinnamon streusel topping by mixing together the flour, brown sugar, and cinnamon in a small bowl. Pour in the melted butter and mix until crumbly.
Sprinkle half of the streusel topping over the batter in the pan. Add the remaining batter on top, followed by the rest of the streusel topping.
Bake your coffee cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
