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