Description
This Banana Crumb Coffee Cake is a delightful treat that combines moist, ripe bananas with a buttery, cinnamon-sugar crumb topping. Perfect for breakfast, brunch, or dessert, this easy-to-make cake is a crowd favorite that pairs beautifully with a hot cup of coffee. The combination of soft cake and crunchy crumb topping makes it irresistible and a great way to use up ripe bananas.
Ingredients
Crumb Topping:
- ½ cup cold unsalted butter, cut into small cubes
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ 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
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond milk (or milk of choice)
Glaze (Optional):
- 1 cup powdered sugar
- 1–2 tablespoons almond milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9″x13″ baking dish.
- Make the Crumb Topping: In a bowl, mix cold butter cubes, flour, sugars, and cinnamon until the mixture forms a crumbly texture. Set aside.
- Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Using a stand mixer, cream together softened butter and sugar. Add eggs, vanilla, and mashed bananas, mixing until just combined.
- Gradually add the milk and dry ingredients in alternating portions, mixing until incorporated.
- Pour half of the batter into the prepared dish, top with a third of the crumb topping. Repeat with the remaining batter and crumb topping.
- Bake for 50–55 minutes or until a toothpick inserted comes out clean.
- For the optional glaze, whisk powdered sugar and almond milk until smooth. Drizzle over the cooled cake.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw at room temperature before serving.
- Reheating: Warm individual slices in the microwave for 15-20 seconds.
- Substitutions: You can use any milk of your choice, such as oat milk or regular dairy milk. For a dairy-free option, use vegan butter and almond milk.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
