This Banana Nut Coffee Cake recipe transforms ripe bananas into a moist, flavorful cake topped with a crunchy streusel. It’s a perfect breakfast treat or an afternoon snack that’s easy to bake and incredibly satisfying.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for natural sweetness and moisture. Use very ripe bananas with brown spots.
- All-Purpose Flour: The base for your cake and streusel.
- Brown Sugar: Adds depth of flavor and moisture. Granulated sugar can be used in a pinch, but brown sugar is preferred.
- Chopped Nuts: Walnuts or pecans work best for the classic flavor and crunch. You can omit them if you have a nut allergy.
- Cinnamon: Key spice for classic coffee cake flavor.
Ingredients:
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup chopped walnuts or pecans (optional)
For the Banana Coffee Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup sour cream or plain Greek yogurt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8-10 slices
- Tools Needed: 9×9 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Streusel Topping
Combine flour, both sugars, and cinnamon in a medium bowl. Cut in the cold butter with a pastry blender or your fingertips until crumbly. Stir in the chopped nuts if using, then set aside.
2. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan, or line with parchment paper for easy removal. This ensures your coffee cake doesn’t stick.
3. Mix Dry Ingredients
In a small bowl, whisk together the flour, baking soda, salt, and cinnamon for the cake. Set this aside. Mixing them well now ensures even distribution in the batter.
4. Cream Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until well combined.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix, as this can make your coffee cake tough. Stir in the mashed bananas and sour cream until incorporated.
6. Assemble and Bake
Pour the cake batter into your prepared baking pan and spread evenly. Sprinkle the streusel topping generously over the batter. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Let the banana nut coffee cake cool in the pan on a wire rack for at least 15 minutes before slicing and serving. This allows the cake to set properly and makes for easier slicing.
Variation Ideas:
- Chocolate Chip: Add 1/2 cup mini chocolate chips to the cake batter for a sweet twist.
- Cream Cheese Swirl: Before baking, dollop softened cream cheese (mixed with a little sugar) onto the batter and swirl with a knife.
- Glaze It: Drizzle a simple powdered sugar glaze (powdered sugar mixed with a little milk or water) over the cooled coffee cake.
Storage Instructions:
Store leftover banana nut coffee cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can gently reheat individual slices in the microwave for a few seconds if you prefer it warm.
Frequently Asked Questions (FAQ):
Q: Can I use overripe bananas?
A: Yes, very ripe bananas with brown spots are ideal for this banana nut coffee cake, as they are sweeter and easier to mash.
Q: What if I don’t have sour cream?
A: Plain Greek yogurt is an excellent substitute for sour cream and will provide similar moisture and tang to your coffee cake.
Q: Can I freeze this coffee cake?
A: Yes, you can freeze cooled coffee cake slices wrapped tightly in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature.
Q: How do I know when the coffee cake is done?
A: The coffee cake is done when a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter clinging to it.
Q: Can I make this in a different sized pan?
A: A 9×13 inch pan will result in a thinner coffee cake and may require less baking time. Keep an eye on it and adjust as needed.
Q: Do I have to add nuts to the streusel?
A: No, you can easily omit the nuts from the streusel topping if you have a nut allergy or simply prefer it without them.