Brown Sugar Banana Coffee Cakes
Indulge in the comforting flavors of Brown Sugar Banana Coffee Cakes, a delightful fusion of moist banana bread and crumbly streusel-topped coffee cake. This easy-to-follow recipe combines ripe bananas, rich brown sugar, and fragrant cinnamon for a perfectly balanced sweetness. Topped off with a buttery brown sugar cinnamon crumble, these mini cakes are baked to golden perfection in just 25 minutes. Ideal for breakfast, brunch, or a snack, they pair beautifully with your morning coffee or afternoon tea. With a quick prep time of just 20 minutes, these soft and crumbly treats will surely become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 3 medium ripe bananas
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups buttermilk
- 0.75 cups brown sugar (for crumble topping)
- 0.5 cups all-purpose flour (for crumble topping)
- 1 teaspoons ground cinnamon (for crumble topping)
- 0.25 cups unsalted butter (cold, cubed)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 12-cup muffin tin or a mini bundt cake pan.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, 1 teaspoon of ground cinnamon, and 0.5 teaspoons of salt. Set aside.
In a separate bowl, mash 3 medium ripe bananas until smooth. Add 0.75 cups of granulated sugar, 0.5 cups of brown sugar, 0.5 cups of melted unsalted butter, 2 large eggs, 2 teaspoons of vanilla extract, and 0.5 cups of buttermilk. Mix until well combined.
Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix.
To prepare the crumble topping, mix 0.75 cups of brown sugar, 0.5 cups of all-purpose flour, and 1 teaspoon of ground cinnamon in a small bowl. Using a pastry cutter or your fingers, cut in 0.25 cups of cold cubed unsalted butter until the mixture resembles coarse crumbs.
Spoon the batter evenly into the prepared muffin or bundt pan, filling each cavity about three-quarters full. Sprinkle the crumble topping generously over the batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
Allow the coffee cakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, paired with a cup of coffee or tea for the perfect treat!
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 723.3 g | 263% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 444.0 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 555 mg | 43% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2303 mg | 49% | |
*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.
