Banana Bread Coffee Cake
A delightful blend of ripe bananas, warm spices, and crunchy walnuts.
Ingredients
- 1.5 cups all-purpose flour (190g)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cup mashed ripe bananas (about 2 small)
- 0.33 cup granulated sugar (67g)
- 0.25 cup packed brown sugar (55g)
- 0.5 cup sour cream (120ml)
- 0.25 cup oil (60ml)
- 1 egg
- 2 tsp vanilla extract
Topping
- 0.75 cup all-purpose flour (95g)
- 0.33 cup walnuts (optional)
- 0.5 cup melted butter (115g)
- 0.33 cup packed brown sugar (75g)
- 3 tbsp granulated sugar
- 1.5 tsp cinnamon
- pinch salt
Cinnamon Sugar Filling
- 1 tsp cinnamon
- 3 tsp brown sugar
- 2 tsp sugar
Icing
- 0.5 cup powdered sugar (60g)
- 2-3 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch pan.
- In a bowl, mix together flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, mash the bananas. Add the sugars, sour cream, oil, egg, and vanilla, whisking until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- For the crumble topping, mix all topping ingredients until crumbly.
- Combine the cinnamon sugar filling ingredients in a small bowl.
- Pour about two-thirds of the batter into the prepared pan, spreading it evenly. Sprinkle the filling mixture on top, then cover with the remaining batter. Add the crumble topping without flattening it.
- Bake for 30-40 minutes, or until a knife inserted comes out clean. Allow to cool.
- For the icing, whisk powdered sugar with 2 tablespoons of milk, adding more milk for a thinner consistency. Drizzle over the cooled cake and slice!
