Well I tend to buy too many bananas quite often. I’m a little picky about how ripe my bananas are. They really only have a 2 day perfect ripeness window for me. Outside of that they are under ripe and not sweet enough or over ripe and become too soft. And for some reason I prefer eating bananas sliced rather than just biting it. It’s a texture thing. Anyone else like that?
I also sometimes end up with too many ripe bananas because one day Carly will love them so I get a bunch at the store and then the next day she won’t take a single bite! Oh to remember the days when she was just 12 months and would eat everything I put in front of her. I should have known it wouldn’t last forever.
K so let’s talk about this little cake of awesomeness. This coffee cake is perfectly moist and is loaded with streusel. We’re talkin’ streusel on top AND a layer of it in the middle! PLUS there is more sweetness added with the glaze drizzled all over. And for a good crunch I sprinkled the top layer of streusel with walnuts. Pecans work too but walnuts and bananas are pretty much the perfect pair.
If you’re looking for a good banana bread try this one! But seriously, you’ve got to try this coffee cake.
Banana Coffee Cake
- 1 1/3 cup flour
- 1/3 cup sugar
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspon salt
- 1-2 bananas 1/2 cup
- 1/2 cup sour cream
- 1/3 cup canola oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup walnuts chopped
For the streusel:
- 1/2 cup flour
- 1/2 cup brown sugar
- 2 teaspoon cinnamon
- 1/4 cup melted butter
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons heavy cream half-and-half, or milk
- 1/4 teaspoon vanilla
Preheat oven to 350 degrees F. Lightly grease a 8x8 inch pan.
In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
In a small mixing bowl, mix flour, brown sugar and cinnamon. Add the melted butter and mix until crumbled.
In a medium bowl, mash the banana and mix in the sour cream, oil, egg, and vanilla. Add to the flour mixture and stir until combined.
Spread half the batter evenly into the prepared pan. Sprinkle with 1/3 of the streusel. Pour the remaining batter evenly over the struesel. Top with remaining struesel and walnuts.
Bake for 30-35 minutes until toothpick comes out clean.
Recipe Source: Garnish & Glaze original recipe