Greek Yogurt Banana Coffee Cake with Maple Cream Cheese Drizzle

Steps

Banana Cake

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Line an 8×8-inch baking pan with parchment paper; the creator also notes that the pan may be lightly greased to help with removal.

2. 2

   Mash the three very ripe bananas thoroughly in a mixing bowl until well broken down.

3. 3

   Whisk the eggs, melted and slightly cooled butter, Greek yogurt, pure maple syrup, and vanilla into the mashed bananas until the wet mixture is combined.

4. 4

   Add the banana-cake flour, baking soda, baking powder, cinnamon, and salt. Fold just until the ingredients are combined; do not overmix.

Cinnamon Crumble

5. 5

   Make the crumble in a separate bowl by mixing the flour, coconut sugar, cinnamon, and salt.

6. 6

   Stir the melted butter into the crumble mixture, using a fork if helpful, until chunky, crumbly pieces form with a sandy texture.

Assembly and Baking

7. 7

   Spread half of the banana batter evenly into the prepared pan.

8. 8

   Sprinkle about half of the cinnamon crumble evenly over the batter.

9. 9

   Gently spread the remaining banana batter over the crumble layer.

10. 10

    Finish by sprinkling the remaining cinnamon crumble over the top.

11. 11

    Bake for about 35–38 minutes, beginning to check around 35 minutes. Test with a toothpick inserted into an actual cake section rather than directly through a cinnamon layer; it should come out with moist crumbs but no wet batter.

    Start 38-minute timer
12. 12

    Let the cake cool before adding the drizzle.

Maple Cream Cheese Drizzle

13. 13

    For the drizzle, whisk the softened cream cheese, maple syrup, vanilla, and a pinch of salt together.

14. 14

    Add the milk a little at a time, whisking until the cream cheese mixture is thin enough to drizzle and reaches the desired consistency.

15. 15

    Drizzle the maple cream cheese mixture all over the cooled cake before serving.