Banana Crumb Coffee Cake

If you buy a lot of bananas like we do, you inevitably also end up with some ripe ones near the end of their prime that you want to use up. There’s only so much chocolate chip banana bread one can make.
So I also like to make this Banana Crumb Coffee Cake to mix things up.
This banana crumb coffee cake is perfect for breakfast, brunch, as an afternoon snack or dessert!

Banana Crumb Coffee Cake

INGREDIENTS:
Crumb Layers:

  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cold butter (8 tablespoons), cut into small cubes I use vegan butter to keep this dairy-free
  • 1 cup all purpose flour (gradually add more by the tablespoon if needed)
  • 1 tsp ground cinnamon

Cake:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3 ripe bananas, peeled and mashed
  • 1 tsp vanilla
  • 1 cup almond milk (you can also use 1%, 2%, whole milk, or even buttermilk)
  • 1/2 cup butter, softened to room temperature again, use vegan butter for dairy-free option
  • 1 1/2 cup granulated sugar
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 large eggs

Glaze (optional):

  • 1 cup powdered sugar
  • 1-2 tbsp almond milk
Banana Crumb Coffee Cake


INSTRUCTIONS:

  1. Preheat oven to 350º F. Grease a 9″ x 13″ baking dish with butter or cooking spray; set aside.
  2. In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture. 
  3. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
  4. In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!) 
  5. Turn the mixer down to low, and alternate mixing in milk and flour until all ingredients are combined.
  6. Pour half of the cake mixture into the prepared baking dish. Top with 1/3 – 1/4 of the crumb mixture. Then pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.
  7. Bake at 350º for 50-55 minutes, until a toothpick comes out clean. 
  8. To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.
  9. Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, slicing, and serving.  

NOTE:

  • Make a day ahead and store in an airtight container. 
  • Freeze in a freezer-safe container for up to one month. Thaw completely at room temperature before serving. 
  • DAIRY-FREE OPTIONS: Use vegan butter and almond milk if you want to keep this recipe dairy-free. 
  • Remember the butter must be COLD and the butter sticks should be cut into small cubes for the crumb topping. Do not attempt to use a spread of any sort for this.

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