Banana Coffee Cake with Espresso Streusel
This might be an unpopular opinion, but I really dont like things in my banana bread. Chocolate chips or walnuts need to mind their business and leave bananas alone.
I want a banana bread that’s full of warm spices and if there is a crunchy top – that’s even better! Which is why I made this Banana Coffee Cake. It’s a delicious grab and go breakfast and would be even better warmed up with a scoop of ice cream for dessert.
What not just make a loaf of banana bread? Because spreading the batter out into a 9″x9″ leaves more surface area for streusel which makes every bite equally delicious!
This first time I tried making this recipe I realized I forgot the sugar until the batter was already mixed, WHOOPS. I didn’t want to throw everything out so I gently stirred in the sugar by hand and threw it in the oven then sent it in to work with my husband. As far as I know not a single person complained or even knew and this is just a little reminder for anyone that needs to hear it that just because something isn’t perfect that doesn’t mean you should throw it away and to be honest no one will probably ever notice. It’s fine. Just like the saying about pizza – even bad cake is still cake.
Prep?
- The streusel can be made a day in advance.
- Butter can be browned up to 5 days in advance and melted before using.
- Coffee Cake can be baked and stored in an airtight container at room temperature for 2-3 days.
Equipment
- 9″x9″ Baking Pan
- Parchment Paper
- Stand Mixer or Hand Mixer
- Measuring Spoons
- Scale
- Fork
- Medium Frying Pan
- Mixing Bowls
Banana Coffee Cake with Espresso Streusel
Course: Dessert, BreakfastDifficulty: Easy16
servingsIngredients
- Banana Cake
226g Unsalted Butter
360g (3 Cups) All Purpose Flour
1 tsp Ground Cinnamon
0.5 tsp Freshly Grated Nutmeg
1 tsp Kosher Salt
1 Tbsp Baking Powder
3 Large Very Ripe Bananas
3 Eggs, Room Temperature
0.5 Cup Full Fat Greek Yogurt, Room Temperature
250g (1 .25 Cup) Brown Sugar
100g (0.5 Cup) White Sugar
2 tsp Vanilla Paste
- Espresso Streusel
200g (1 Cup) Brown Sugar
113g (0.5 Cup) Unsalted Butter, Cold
60g (1/2 Cup) All Purpose Flour
2 Tbsp Instant Espresso Powder
1 tsp Ground Cinnamon
Pinch of Salt
Directions
- Preheat the oven to 350F.
Grease and line a 9″x9″ baking pan with parchment paper.
Cut streusel butter into 0.5″ peices. - Toss all of the streusel ingredients into a stainless steel bowl.
Rub the butter into the dry ingredients by picking up a handful of the mix and squishing the butter between your thumb and fingers before dropping it back into the bowl.
The streusel should resemble wet sand and no large peices of butter should remain.
Place the streusel in the fridge until ready to use. - Cut the butter for the cake into 1″ pieces and transfer to a pan over medium heat.
I used an 8″ pan here.
When the butter has melted begin to stir constantly until the mixture foams, then froths and the milk solids turn a deep golden brown.
Remove from the heat and set aside. - While the butter cools mix the flour, salt, cinnamon, nutmeg and baking powder in a medium bowl and set aside.
- In a large bowl mash the banana with a fork before adding in both sugars and eggs then use your hand mixer on low to combine until smooth.
Add in brown butter and yogurt and mix again.
Add dry ingredients in two stages mixing gently after each addition. - Add half of the batter to your prepared baking dish and use an offset spatula or knife to smooth into an even layer.
Sprinkle with half of the steusel.
Add the remaining batter on top and use your offset spatula to smooth the top once more.
Cover with the remaining streusel. - Transfer to the over and bake at 350F for 50-60 minutes or until an instant read thermometer reaches 200F.
Notes
- Cake will keep at room temperature in an air tight container for up to three days.
