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Banana Coffee Cake with Honey Glaze

Have leftover bananas sitting around? Turn them into this Banana Coffee Cake. And don’t skip out on the honey glaze - it totally makes this breakfast cake!

Prep Time
10 mins
Cook Time
10 mins
Servings: 9 servings
Calories: 343 kcal
Course: Breakfast
Cuisine: American

Ingredients

Cake:
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter at room temperature
  • 2 ripe bananas mashed
  • 1/4 cup sour cream
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup milk
Streusel:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter cut into cubes
  • 1/3 cup toasted chopped pecans
Honey Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons honey
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon milk
  • 1 1/2 tablespoon unsalted butter melted

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside.
  2. Combine the sugar and butter in a large bowl and cream with an electric mixer until light and fluffy, about 5 minutes.  Beat in the bananas, sour cream, and egg.  Mix until thoroughly combined.
  3. In another bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.  Add the dry ingredients into the banana mixture, then add the milk.   Beat until completely combined.  Pour the batter into the reserved dish.
  4. In another bowl, combine the flour, both sugars, and the cinnamon.  Add the butter - using a pastry cutter, fork, or your fingertips, cut the butter into the mixture until coarse crumbs form.  Sprinkle the topping over the batter, then sprinkle the pecans on top.
  5. Bake until the cake is golden brown, about 35 minutes.
  6. While the cake is cooking, make the glaze.  In a small bowl, whisk together the powdered sugar, honey, vanilla, milk and melted butter.
  7. Drizzle the cake with the glaze, then let it cool for 10 minutes before cutting into squares.
  8. Coffee cake with last up to 2 days covered.

Notes

  • Recipe from Big Bad Breakfast
  • Recipe from Big Bad Breakfast
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition Information

Serving 1piece Calories 343kcal (17%) Carbohydrates 50g (17%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 32mg (11%) Sodium 307mg (13%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 343

% Daily Value*

Serving 1piece
Calories 343kcal 17%
Carbohydrates 50g 17%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Trans Fat 0g 0%
Cholesterol 32mg 11%
Sodium 307mg 13%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.