Banana Breakfast Coffee Cake
Transform your mornings with this Banana Breakfast Coffee Cake, a moist and flavorful treat that combines the natural sweetness of ripe bananas with a buttery cinnamon streusel topping. This easy-to-make recipe is perfect for breakfast or brunch, featuring simple pantry staples like sour cream or yogurt for extra tenderness and optional nuts for a delightful crunch. Ready in under an hour, this coffee cake pairs beautifully with a hot cup of coffee or tea, making it the ultimate crowd-pleaser for family gatherings or weekend mornings. Indulge in the comforting aroma of cinnamon-laced banana goodness while enjoying a slice of this classic breakfast bake!
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Recipe Information
Ingredients
- 2 whole ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup sour cream or plain yogurt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts or pecans (optional)
- 0.75 cup all-purpose flour (for streusel)
- 0.25 cup light brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cup cold unsalted butter, cubed (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
Mash the ripe bananas in a large mixing bowl until smooth. Add the melted butter, granulated sugar, light brown sugar, eggs, and vanilla extract. Whisk until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture. Add the sour cream or yogurt and mix until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans for added texture.
To make the streusel, combine the flour, brown sugar, cinnamon, and cold cubed butter in a bowl. Use a pastry cutter or your fingers to mix until it forms a crumbly texture.
Pour the banana batter into the prepared pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature. Pair with coffee or tea for a perfect breakfast treat!
Nutrition Facts
Calories |
4506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 818 mg | 272% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 588.4 g | 214% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 292.0 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 416 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1933 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
