Banana Crumb Coffee Cake – Get ready for a delicious and mouth-watering treat that will make your taste buds dance with joy. This Banana Crumb Coffee Cake is the perfect dessert for any occasion. Whether you’re hosting a party or looking for a sweet treat to enjoy with your morning coffee, this recipe will not disappoint. The combination of crumbly topping and moist banana cake will leave you wanting more.
This Banana Crumb Coffee Cake is a family favorite in my household, and it has become a staple at our weekend brunches. My husband is a big fan of coffee cakes, and he was blown away by the delicious taste of this recipe. The crumbly topping adds the perfect texture and sweetness to the moist banana cake. We often have friends over for brunch, and they always ask for the recipe after tasting this delightful treat.
Why This Recipe is a Must-Try?
This Banana Crumb Coffee Cake is a unique and special recipe that stands out from other coffee cakes. What makes it so special is the combination of crumbly topping, moist cake, and the flavor of ripe bananas. It is also a versatile recipe that can be easily adapted to accommodate different dietary needs. You can use vegan butter to keep it dairy-free, and you can substitute almond milk with other milk options.
Ingredients:
Crumb Layers:
- 1 stick (113 g) cold unsalted butter, cut into small cubes (use vegan butter for a dairy-free option)
- 1 cup (120 g) all-purpose flour (gradually add more by the tablespoon if needed)
- 1 cup (220 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
Cake:
- 2 cups (240 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas, peeled and mashed
- 1 stick (113 g) unsalted butter, softened to room temperature (use vegan butter for a dairy-free option)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup (240 ml) almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)
Glaze (optional):
- 1 cup (120 g) powdered sugar
- 1-2 tablespoons almond milk
Directions:
Preheat your oven to 350°F (175°C). Grease a 9″ x 13″ baking dish with butter or cooking spray, and set it aside.
In a large mixing bowl, combine the crumb layer ingredients – cold butter, flour, brown sugar, granulated sugar, and cinnamon. Use your hands or two forks to crumble them together until the mixture becomes a crumbly topping. Set this mixture aside.
In another large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set this mixture aside.
Using a stand mixer or hand mixer, cream the softened butter on medium speed for about 2 minutes until it becomes creamy. Add in the sugar and mix for another minute until well incorporated. Then, add in the eggs, vanilla, and mashed bananas, and mix just until the ingredients are incorporated. Be careful not to overmix.
Reduce the mixer speed to low, and alternate adding the milk and flour mixture until all the ingredients are fully combined.
Pour half of the cake batter into the prepared baking dish, and then top it with 1/3 – 1/4 of the crumb mixture. Pour the remaining cake mixture on top of the crumb layer, and then spread the remaining crumb mixture evenly over the cake batter.
Bake the cake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool at room temperature for 5-10 minutes before drizzling the optional glaze over the top. To make the glaze, whisk together powdered sugar and milk until you achieve the desired consistency. Slice and serve!
Notes:
- To make this recipe vegan, use vegan butter and substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Make sure your bananas are ripe to get the most flavor and sweetness.
- If you don’t have almond milk, you can use any milk of your choice.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
In conclusion, this Banana Crumb Coffee Cake is a must-try for anyone who loves a delicious and easy-to-make dessert. With its moist and flavorful cake layer, crumbly and sweet topping, and optional glaze, this cake is perfect for any occasion. It’s a great way to use up ripe bananas and can be made with dairy-free ingredients for those with dietary restrictions. Whether you’re serving it for breakfast, dessert, or a midday snack, this cake is sure to please. So, what are you waiting for? Give this recipe a try and enjoy the deliciousness!
FAQ
Can I make this recipe gluten-free?
You can try using a gluten-free all-purpose flour blend instead of regular flour, but we haven’t tested it ourselves.
Can I use frozen bananas?
We recommend using fresh ripe bananas for the best flavor and texture. Frozen bananas can be used, but they may make the cake more dense and moist.
Do I need to use a stand mixer?
No, you can also use a hand mixer or whisk the ingredients by hand. However, a stand mixer will make the mixing process easier and faster.
Is the glaze necessary?
No, the glaze is optional. The cake is delicious on its own or with a dusting of powdered sugar.
Can I freeze this cake?
Yes, you can freeze the cake (without glaze) for up to 2 months. Let it cool completely, wrap tightly in plastic wrap and foil, and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Banana Crumb Coffee Cake
Ingredients
Crumb Layers:
- 1 stick 113 g cold unsalted butter, cut into small cubes (use vegan butter for a dairy-free option)
- 1 cup 120 g all-purpose flour (gradually add more by the tablespoon if needed)
- 1 cup 220 g packed light brown sugar
- 1/2 cup 100 g granulated sugar
- 1 teaspoon ground cinnamon
Cake:
- 2 cups 240 g all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 3 ripe bananas peeled and mashed
- 1 stick 113 g unsalted butter, softened to room temperature (use vegan butter for a dairy-free option)
- 1 cup 200 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup 240 ml almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)
Glaze (optional):
- 1 cup 120 g powdered sugar
- 1-2 tablespoons almond milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9" x 13" baking dish with butter or cooking spray, and set it aside.
- In a large mixing bowl, combine the crumb layer ingredients - cold butter, flour, brown sugar, granulated sugar, and cinnamon. Use your hands or two forks to crumble them together until the mixture becomes a crumbly topping. Set this mixture aside.
- In another large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set this mixture aside.
- Using a stand mixer or hand mixer, cream the softened butter on medium speed for about 2 minutes until it becomes creamy. Add in the sugar and mix for another minute until well incorporated. Then, add in the eggs, vanilla, and mashed bananas, and mix just until the ingredients are incorporated. Be careful not to overmix.
- Reduce the mixer speed to low, and alternate adding the milk and flour mixture until all the ingredients are fully combined.
- Pour half of the cake batter into the prepared baking dish, and then top it with 1/3 - 1/4 of the crumb mixture. Pour the remaining cake mixture on top of the crumb layer, and then spread the remaining crumb mixture evenly over the cake batter.
- Bake the cake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool at room temperature for 5-10 minutes before drizzling the optional glaze over the top. To make the glaze, whisk together powdered sugar and milk until you achieve the desired consistency. Slice and serve!
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