Banana Coffee Cake with Cinnamon Crumble and Salted Caramel Glaze Recipe
This moist and flavorful Banana Coffee Cake combines ripe bananas with a tender crumb and a spiced cinnamon crumble topping. Perfect for breakfast or a cozy afternoon snack, it is finished with a simple sweet icing or optional homemade salted caramel, making it a delicious treat for banana and coffee cake lovers alike.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Banana Cake
- 1 1/2 cups (195g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tbsp unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/3 cup (80g) sour cream, room temperature
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 3/4 cup (190g) mashed ripe bananas (about 2 medium bananas)
Crumble Topping
- 1 cup + 2 tbsp (150g) all-purpose flour
- 1 1/2 tsp cinnamon
- 3 tbsp light brown sugar
- 1 tsp cinnamon (for cinnamon sugar mixture)
- 1/3 cup (65g) granulated sugar
- 1/3 cup (65g) light brown sugar, packed
- 1/2 cup (110g) unsalted butter, melted
Icing
- 1/2 cup powdered sugar
- 1 tbsp milk (adjust as needed)
- Optional: homemade salted caramel for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line an 8×8 inch baking pan with parchment paper, allowing the paper to hang over the sides for easy cake removal.
- Make the Crumble: In a bowl, combine the flour, 1 1/2 tsp cinnamon, granulated sugar, and light brown sugar. Stir in the melted butter until the mixture resembles wet sand. Place the crumble mixture in the refrigerator to chill while preparing the cake batter.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, and salt. Set aside.
- Combine Sugar and Butter: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and 6 tbsp melted butter until fully combined.
- Add Wet Ingredients: To the sugar and butter mixture, whisk in the sour cream, egg, vanilla extract, and mashed bananas until smooth and well mixed.
- Incorporate Dry Ingredients: Gently fold the dry flour mixture into the wet batter using a rubber spatula, mixing until just combined to keep the batter light.
- Layer the Batter and Cinnamon Sugar: Spread half of the cake batter evenly into the prepared baking pan. In a small bowl, combine 1 tsp cinnamon, granulated sugar, and light brown sugar to make the cinnamon sugar mixture. Sprinkle this evenly over the batter.
- Add Remaining Batter: Carefully spread the remaining batter over the cinnamon sugar layer, smoothing it out evenly.
- Add Crumble Topping: Remove the chilled crumble from the refrigerator. It should be cold and firm. Crumble it evenly over the top of the cake batter.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for 30-40 minutes so it sets up before adding icing.
- Prepare the Icing: While the cake cools, whisk together powdered sugar and milk to form a glue-like consistency. Adjust milk by adding 1/2 tbsp at a time if the icing is too thick, until smooth.
- Finish and Serve: Drizzle the icing over the slightly warm cake. Alternatively, top with homemade salted caramel for an extra indulgent touch. Slice and enjoy!
Notes
- Make sure bananas are ripe for the best flavor and moisture.
- Do not overmix the batter to keep the cake tender and light.
- Crumble topping needs to be chilled so it holds texture when baked.
- Use parchment paper with overhang for easy removal of the cake from the pan.
- The icing consistency should be thick enough to drizzle but not runny; adjust milk carefully.
- Optional salted caramel adds a deliciously rich finish if preferred over icing.
