Banana Coffee Cake
  • Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup (1/2 stick) cold unsalted butter
  • Banana Cake:
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mashed over-ripe bananas (about 2-3 bananas, depending on size)
  • ⅓ cup milk
  • 2 teaspoons vanilla extract
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  1. Heat oven to 350 degrees. Butter a 9-inch square pan; set aside.
  2. For streusel topping: In a medium mixing bowl, stir together the ½ cup flour, brown sugar, and cinnamon until blended. Slice the cold ½ stick butter into small pieces and add to bowl. Using a pastry blender or your fingers, crumble mixture until butter is about the size of small peas; set aside.
  3. For banana cake: In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt; set aside. In another medium bowl, stir together the mashed bananas, milk, and vanilla extract; set aside. In bowl of electric mixer, beat softened butter and sugar together until well-blended. Add eggs, one at a time, beating well after each addition. Alternate adding the flour mixture and banana mixture, beginning and ending with the flour mixture, and beating slowly just until combined.
  4. Scrape batter into prepared pan and smooth out evenly. Sprinkle the top evenly with the streusel mixture. Bake for 35-40 minutes or until a cake tester or toothpick inserted in the center comes out clean. Remove from oven and place on wire rack to cool completely. When cooled, cover tightly with plastic wrap and let sit overnight for best flavor and texture. Serve with a scoop of vanilla ice cream.
Recipe by The Culinary Cellar at