Banana Bread Coffee Cake
Two breakfast favorites in one... Banana Bread and Coffee Cake. This cake is moist, flavorful and delicious! A fun twist on coffee cake!
Crumb filling and topping
- ¾ cup butter cold
- 1 cup brown sugar
- 1 cup flour
- 2 teaspoon cinnamon I used Spouts brand
- 1 ½ cups chopped walnuts I used California Walnuts, available at Sprouts
- 2 cup flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3 ripe bananas
- ½ cup butter room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla I used Sprouts brand
- ¾ cup milk
- ¼ cup sour cream
Prepare crumb filling/topping
Cut cold butter into small cubes and set aside.
In a medium sized bowl add brown sugar, flour and cinnamon. Then add chopped butter and use a pastry blender or a fork to combine all ingredients until coarse crumbs form. Add chopped walnuts and stir to combine. Set aside crumb mixture while you prepare the cake batter.
Prepare cake batter
Preheat oven to 350°F.
Lightly butter, then dust with flour a 9”x13” baking dish (or spray with cooking spray).
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl (or the bowl of an electric mixer), beat butter until smooth. Add sugar and continue to blend. Add very ripe bananas and blend until well combined.
While mixing, add eggs, then vanilla, milk and sour cream.
Add flour mixer and stir until just combined.
Pour ½ of the cake batter into the prepared pan, and then add a layer of the crumb topping (using a bit less than half of the crumb topping).
Pour the additional cake batter on top (using an offset spatula to spread as needed), then top with the remaining crumb topping.
Bake in preheated oven for 50-55 minutes.
Calories: 224kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 159mg | Potassium: 149mg | Fiber: 1g | Sugar: 25g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg