Banana Coffee Cake with Crumb Topping
Perfect for breakfast or brunch, this moist banana coffee cake with crumb topping gives it some sweet cinnamon with great texture. Beautiful in a bundt pan.
Equipment
- bundt pan
- mixer
Ingredients
Banana Coffee Cake
- 2 cup all purpose flour
- 1¾ cup sugar
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup oil canola or vegetable
- 2 eggs large
- 1 tsp vanilla extract
- 3 bananas ripe
- 1 tsp ground cinnamon
Crumb Topping
- ¾ cup all purpose flour
- ¾ cup brown sugar light or dark
- 6 tbsp butter cold and cubed
- 1 tsp ground cinnamon
Instructions
Banana Coffee Cake
- Preheat your oven to 350°F.
- In a mixer bowl add the oil, bananas, eggs, vanilla, and cinnamon.
- Mix on low speed until combined. There will be some lumps from the bananas, that's ok.
- In a separate bowl, combine the flour, sugar, baking soda, baking powder, and salt.
- Whisk the dry ingredients together.
- Turn the mixer on low again and slowly add the dry ingredients into the mixer. Mix until combined.
Crumb Topping
- Spray your bundt pan with nonstick spray.
- In a separate bowl, add the flour, brown sugar, and cinnamon. Then add the cold, cubed butter to the bowl.
- Use two forks or a pastry cutter to break down the butter into pea-sized butter pieces.
- Pour the crumb topping into the bottom of the sprayed bundt pan. Spread it around evenly.
- Add the banana coffee cake batter to the top of the crumb topping in the pan.
- Bake in your preheated oven for 55 minutes until toothpick inserted comes out clean.
- Let it cool on a wire rack for 15 minutes. Then place a plate or serving dish on top of the coffee cake, then flip it over to remove cake from the pan.
- Let it cool another 15 minutes before serving.