Description
Indulge in the delightful flavors of this Banana Crumb Coffee Cake that features a moist banana cake base topped with a sweet crumbly layer, perfect for breakfast or as a dessert.
Ingredients
Units
Scale
Crumb Layers
- 1/2 cup cold unsalted butter (8 tablespoons), cut into small cubes (vegan butter for dairy-free)
- 1 cup all-purpose flour (plus more if needed)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Cake
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas, peeled and mashed
- 1/2 cup unsalted butter, softened (vegan butter for dairy-free)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup almond milk (or other milk alternatives)
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray.
- Make crumb layers: Combine cold butter, flour, sugars, and cinnamon to form a crumbly mix. Set aside.
- Prepare cake batter: Whisk flour, baking powder, cinnamon, and salt. Mix softened butter, sugar, eggs, vanilla, and mashed bananas. Alternate adding milk and flour to the batter.
- Layer and bake: Pour half of the batter in the dish, add a layer of crumb mix, then the rest of the batter, and top with remaining crumbs. Bake for 50-55 minutes.
- Optional glaze: Mix powdered sugar and milk for glaze. Drizzle over cooled cake before serving.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for up to a month; thaw before serving.
- Use vegan butter and almond milk for dairy-free option.
- Ensure butter is cold and cubed for crumb topping.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
