Incredible Banana Coffee Cake
Sink your fork into the moist decadence of the Incredible Banana Coffee Cake, a satisfying blend of sweet banana aroma and a buttery cinnamon crumb topping that’s perfect for breakfast or dessert. Crafted with three ripe bananas and balanced by the tang of sour cream, this cake delivers an irresistibly soft texture, while a hint of ground cinnamon infuses every bite with warmth and spice. Topped with a crumbly layer made from brown sugar, cold butter, and cinnamon, and optionally studded with crunchy pecans or walnuts, this coffee cake is a delightful fusion of flavor and texture. Quick to prepare in just 20 minutes and baked to golden perfection in under an hour, it’s an ideal treat to savor alongside your favorite cup of coffee or tea. Whether you’re serving a crowd or indulging solo, this easy-to-make banana coffee cake is sure to become your go-to comfort bake.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sour cream
- 0.5 cup chopped pecans or walnuts (optional)
- 0.75 cup all-purpose flour (for crumb topping)
- 0.5 cup brown sugar (for crumb topping)
- 1.5 teaspoons ground cinnamon (for crumb topping)
- 0.5 cup unsalted butter, cold and cubed
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract to the banana mixture, whisking until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the chopped pecans or walnuts, if using.
Pour the batter into the prepared baking dish and spread it evenly.
To make the crumb topping, combine the all-purpose flour, brown sugar, and ground cinnamon in a medium bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the baking dish.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy this delicious banana coffee cake with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
6656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 388.0 g | 497% | |
| Saturated Fat | 220.5 g | 1102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 772.3 g | 281% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 457.4 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 755 mg | 58% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2549 mg | 54% | |
*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.
