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Banana Crumb Coffee Cake Recipe

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This Banana Crumb Coffee Cake is a moist and flavorful treat featuring ripe mashed bananas layered with a cinnamon-sugar crumb topping. Perfect for breakfast or a sweet snack, this recipe combines tender cake layers with a delightfully crunchy crumb and an optional sweet glaze for an extra touch of indulgence.

Ingredients

Crumb Topping

  • ½ cup cold unsalted butter (8 tablespoons), cut into small cubes (vegan butter can be used for dairy-free)
  • 1 cup all-purpose flour (plus extra tablespoons if needed)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Cake Batter

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 ripe bananas, peeled and mashed
  • ½ cup unsalted butter, softened to room temperature (vegan butter can be used)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond milk (or 1%, 2%, whole milk, or buttermilk)

Optional Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons almond milk

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF. Grease a 9" x 13" baking dish well with butter or cooking spray, and set aside to ensure easy removal later.
  2. Make crumb topping: In a large bowl, crumble together the cold butter cubes, 1 cup flour, brown sugar, granulated sugar, and 1 teaspoon cinnamon using your hands or forks until the mixture looks crumbly and coarse. Set this aside for topping.
  3. Mix dry cake ingredients: In another large bowl, whisk together 2 cups flour, baking powder, 1 teaspoon cinnamon, and salt. This dry mix will combine with the wet ingredients next.
  4. Prepare wet cake batter: Using a stand mixer, beat softened butter on medium speed until creamy, about 2 minutes. Add 1 cup granulated sugar and continue mixing for 1 more minute until well blended. Then add eggs, vanilla extract, and mashed bananas, mixing just until combined to avoid overmixing.
  5. Combine wet and dry: Reduce mixer speed to low and alternately add the almond milk and dry flour mixture to the wet ingredients, mixing until just combined and a batter forms.
  6. Assemble layers: Pour half of the batter into the prepared baking dish. Evenly sprinkle about one-third to one-quarter of the crumb topping over this layer. Pour the remaining batter over the crumb layer, and finally, top with the rest of the crumb mixture, spreading it evenly.
  7. Bake: Place the pan in the oven and bake for 50-55 minutes at 350ºF, until a toothpick inserted into the center comes out clean.
  8. Prepare glaze (optional): While the cake cools, whisk powdered sugar and 1 tablespoon of almond milk together in a small bowl. Add more milk as needed to achieve a smooth glaze consistency and set aside.
  9. Cool and serve: Allow the cake to cool at room temperature for 5-10 minutes. Drizzle the glaze over the top before slicing and serving. Enjoy warm or at room temperature.

Notes

  • For a dairy-free option, use vegan butter and almond milk as suggested.
  • Do not overmix the batter after adding the bananas and eggs to keep the cake tender.
  • The crumb topping can be made a bit thicker or thinner depending on your preference by adjusting flour and sugar slightly.
  • You can substitute almond milk with regular milk or buttermilk for a richer flavor.
  • Store leftovers covered at room temperature for 2 days or refrigerate for up to 4 days.
  • The optional glaze adds sweetness but can be omitted for a less sugary dessert.

Find it online: https://cozyplatter.com/banana-crumb-coffee-cake-recipe/