This banana crumb coffee cake is super moist and sweet, making it perfect for breakfast or a cozy snack. The streusel topping adds a delightful crunch!
Who can resist the smell of bananas baking? I love serving this with a warm cup of coffee. It makes even Mondays a little brighter! ☕🍌
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for moisture and flavor. They should be at least speckled brown for that sweet taste. You can substitute with applesauce if you need a lower-calorie option, but it may change the texture a bit.
Butter: Unsalted butter is recommended for better control of salt in the recipe. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter. The flavor might differ slightly, but it’ll still be delicious!
Sour Cream/Yogurt: Sour cream adds moisture and richness. You can swap it with plain Greek yogurt for a tangier taste or a dairy-free yogurt if needed. I’ve also used buttermilk in a pinch, which works well too.
Flour: All-purpose flour is what I recommend, but you can use whole wheat flour for a heartier taste. It might make the cake a bit denser, but some people really enjoy that texture!
What’s the Best Way to Ensure a Moist Cake?
To keep your banana crumb coffee cake moist, there are a few things to keep in mind. First, do not overmix the batter after adding the flour; this can make the cake tough. Mix just until combined.
- Use very ripe bananas for maximum moisture.
- Consider adding a bit of extra yogurt or sour cream if your batter seems too thick.
- Baking time can vary, so check with a toothpick a bit early. You want it just set, not dry!
Letting the cake cool in the pan for about 10 minutes before transferring helps it retain some moisture, too. Enjoy baking!
Moist Banana Crumb Coffee Cake With Streusel Topping
Ingredients You’ll Need:
For the Banana Coffee Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup sour cream or plain yogurt
For the Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cut into small cubes
How Much Time Will You Need?
This delicious coffee cake will take about 15 minutes to prep and 40-45 minutes to bake, plus a little cooling time. Overall, you’re looking at about 1 hour for a warm piece of cake ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper, so your cake won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Set this mixture aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together with a mixer until it’s light and fluffy. This step is important because it adds air to your batter!
4. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each one. Then, stir in the vanilla extract to infuse the mixture with flavor.
5. Incorporate Bananas and Sour Cream:
Mix in the mashed bananas and sour cream (or yogurt). Stir until everything is well combined. You’ll see the batter become rich and creamy.
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula. Be careful not to overmix; you want a tender cake!
7. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until it resembles coarse crumbs.
8. Assemble the Cake:
Pour the banana cake batter into the prepared baking pan and spread it out evenly. Then sprinkle the streusel topping evenly over the top of the batter, making sure to cover it well.
9. Bake:
Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
10. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Slice and enjoy this moist banana crumb coffee cake with your favorite drink—perfect for sharing with friends or enjoying all on your own!
Frequently Asked Questions
Can I Use Frozen Bananas in This Recipe?
Yes! Frozen bananas work great in this recipe. Just thaw them first and mash them well. They may be a bit more watery, so you can reduce the sour cream or yogurt slightly if the batter seems too runny.
How Do I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you want it to last longer, but be sure to let it come to room temperature before serving again for the best flavor and texture!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it has xanthan gum included, or add it separately per the package instructions to ensure the cake rises well.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in ½ to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter for an extra special touch. Just be cautious not to overload the batter too much, as this can affect baking time.
