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Banana Crumb Coffee Cake

Banana Crumb Coffee Cake

This banana crumb coffee cake is perfect for breakfast or dessert!
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Breakfast/Brunch, Dessert
Cuisine American
Servings 12 slices
Calories 497 kcal

Equipment

  • Baking dish

Ingredients
  

Crumb Layers

  • 0.5 cup cold unsalted butter cut into small cubes
  • 1 cup all purpose flour gradually add more if needed
  • 1 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon ground cinnamon

Cake

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 medium ripe bananas peeled and mashed
  • 0.5 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup almond milk can substitute with any milk

Glaze (optional)

  • 1 cup powdered sugar
  • 1-2 tablespoons almond milk

Instructions
 

Baking Instructions

  • Preheat oven to 350º F. Grease a 9" x 13" baking dish with butter or cooking spray; set aside.
  • In a large bowl, crumble together cold butter, flour, sugars, and cinnamon until crumbly. Set aside.
  • In another bowl, whisk flour, baking powder, cinnamon, and salt. Set aside.
  • In a stand mixer, mix softened butter until creamy. Add sugar, mix well, then add eggs, vanilla, and bananas. Mix until combined.
  • Turn the mixer to low, and alternate mixing in milk and flour until all ingredients are combined.
  • Pour half of the cake mixture into the prepared baking dish. Top with ⅓ - ¼ of the crumb mixture, then the remaining cake mixture, and finish with the crumb topping.
  • Bake at 350º for 50-55 minutes, until a toothpick comes out clean.
  • To make the optional glaze: whisk together powdered sugar and 1 tablespoon of milk, adding more as needed for consistency.
  • Cool for 5-10 minutes before glazing, slicing, and serving.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to one month. Use vegan butter and almond milk for a dairy-free option.

Nutrition

Serving: 1sliceCalories: 497kcalCarbohydrates: 84gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 348mgPotassium: 181mgFiber: 2gSugar: 56gVitamin A: 532IUVitamin C: 3mgCalcium: 119mgIron: 2mg
Keyword banana cake, Banana Crumb Coffee Cake, Breakfast, Brunch, coffee cake, dessert
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