Banana Bread Coffee Cake
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A moist and tender banana bread elevated with a crunchy cinnamon-sugar streusel topping and a hidden cinnamon-sugar layer in the middle.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Batter
- 355 g
- 100 g
- 8 g
- 5 g
- 1 g
Streusel Topping
- 4 g
- 1 g
Cinnamon Sugar
- 3 g
Icing
- 60 g
- 15 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.5 kg before cooking, which is about 150 g per serving.
Steps
Preheat your oven to 425°F (220 °C) (220°C (425 °F)). Line or grease a 1.5-pound loaf pan.
Prepare the streusel topping: In a small bowl, mix together the 85g flour, 80g brown sugar, 1.5 tsp cinnamon, and a pinch of salt. Stir in the 70g melted butter until the mixture becomes crumbly. Set this aside; you will use about 1/4 cup for the middle layer and the rest for the top.
Prepare the cinnamon sugar: In another small bowl, combine the 50g brown sugar and 1 tsp cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, 1/2 cup melted butter, granulated sugar, 1/2 cup light brown sugar, and eggs. Whisk the mixture until it is smooth.
Add the sour cream and 2 tsp vanilla extract to the banana mixture and mix until well combined.
Add the 2 1/4 cups flour, baking soda, and 1/4 tsp salt to the wet ingredients. Mix just until combined, being careful not to overmix.
Pour half of the batter into the prepared loaf pan.
Sprinkle 1/4 cup of the prepared streusel and all of the cinnamon sugar mixture evenly over the batter in the pan.
Add the remaining batter over the cinnamon sugar layer and smooth the top.
Top the batter with the remaining streusel mixture.
Bake at 425°F (220 °C) (220°C (425 °F)) for 10 minutes.
Without opening the oven door, reduce the temperature to 350°F (180 °C) (175°C (350 °F)). Continue baking for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
If the streusel begins to brown too quickly, loosely tent the pan with aluminum foil during the last 15–20 minutes of baking.
Allow the bread to cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely.
Optional: Once cooled, whisk together powdered sugar, heavy cream, and vanilla extract to your desired consistency and drizzle over the cake.
Notes
The icing measurements are not specified by the author, but typically 1 cup of powdered sugar to 1-2 tablespoons of cream works well. If you don't have sour cream, Greek yogurt is a common substitute in baking.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 499
- Protein
- 6 g
- Carbs
- 77 g
- Fat
- 19 g
- Fiber
- 2 g
Where the calories come from
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