Banana Coffee Cake
User Reviews
5.0
15 reviews
Excellent
Banana Coffee Cake
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This banana coffee cake tastes like a banana bread and coffee cake hybrid! It's soft, moist, and SO flavorful with a pecan and chocolate chip infused streusel topping.
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Ingredients
Streusel
- 1 ¼ 1 ¼ cup all-purpose flour
- ½ ½ cup light brown sugar firmly packed
- ⅓ ⅓ cup granulated sugar
- 1 ½ 1 ½ teaspoons ground cinnamon
- ¼ ¼ teaspoon salt
- ⅓ ⅓ cup Chopped pecans or walnuts optional
- 6 6 Tablespoons unsalted butter melted
- ⅓ ⅓ cup mini chocolate chips optional
Cake
- ½ ½ cup unsalted butter softened
- ½ ½ cup granulated sugar
- ¼ ¼ cup light brown sugar firmly packed
- 2 2 large eggs lightly beaten (room temperature preferred)
- 1 1 cup mashed overripe banana (about 2-3 bananas for me)
- 1 1 teaspoon vanilla extract
- 1 ¾ 1 ¾ cups all-purpose flour
- 1 1 teaspoon baking powder
- ¾ ¾ teaspoon baking soda
- ½ ½ teaspoon salt
- ¼ ¼ teaspoon ground cinnamon
- ¼ ¼ cup buttermilk
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Instructions
- Preheat oven to 350F and lightly grease a 9x9 baking pan with baking spray (or grease and flour, or line with parchment paper). Set aside and prepare streusel.
Streusel
- Whisk together flour, sugars, cinnamon, salt, and nuts.
- Drizzle melted butter over mixture and use a fork to claw together until you have a clumpy streusel. Measure out chocolate chips and set aside along with streusel for later.
Cake
- Combine butter and sugars in a large mixing bowl and use an electric mixer or stand mixer to beat until well creamed.
- Add eggs and beat until well-combined. Stir in mashed banana and vanilla extract.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add half of the dry ingredients to the wet and use a spatula to gently fold together until nearly combined. Add buttermilk, stir until nearly combined, then add remaining flour mixture and stir until just combined.
Assembly
- Spread the batter evenly into prepared pan. Top batter with the streusel mixture in an even layer and sprinkle mini chocolate chips overtop, if using.
- Transfer to center rack of oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing and serving.
Equipments used:
Notes
- Store in an airtight container at room temperature for up to 3 days. This recipe may be tightly wrapped and frozen (after cooling completely) for several months.
Nutrition Information
Show Details
Serving
1serving
Calories
552kcal
(28%)
Carbohydrates
80g
(27%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
354mg
(15%)
Potassium
204mg
(6%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Vitamin A
646IU
(13%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 552kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 354mg | 15% |
| Potassium | 204mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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