Description
Moist and tender with layers of sweet cinnamon crumb and a light icing drizzle, this Banana Coffee Cake is the perfect blend of ripe bananas, brown sugar, and warm spice — a cozy treat for breakfast, brunch, or dessert.
Ingredients
- 8 tbsp cold unsalted butter, cubed
- 1 cup all-purpose flour (for crumb topping)
- 1 cup light brown sugar
- 1 tsp cinnamon
- 4 medium ripe bananas
- 8 tbsp unsalted butter, melted
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (for cake)
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 1 cup powdered sugar
- 1 tbsp milk (for glaze)
- 1 tsp vanilla extract (for glaze)
Instructions
- In a large bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture is crumbly. Set aside.
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Mash bananas in a large bowl until smooth. Whisk in melted butter, sugar, eggs, and vanilla.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add half the dry mixture to the banana mixture, followed by half the milk. Repeat with remaining dry ingredients and milk, mixing until just combined.
- Pour half the batter into the prepared dish. Sprinkle with 1/3 of the crumb topping. Add remaining batter, then finish with remaining crumb topping.
- Bake 45–55 minutes, or until a toothpick comes out clean. Let cool slightly.
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over warm cake before serving.
Notes
- Use overripe bananas for the best flavor and texture.
- Add chopped nuts or chocolate chips for variation.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 31g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
