Description

This express banana coffee cake features a tender, moist crumb enriched with sour cream and topped with a thick, buttery cinnamon streusel. It’s the perfect way to transform overripe bananas into a bakery-style treat in under an hour.

Ingredients

3 to 4 very ripe, spotty bananas
1/2 cup sour cream or Greek yogurt
1 cup light brown sugar, divided
2 teaspoons ground cinnamon, divided
1/2 cup unsalted butter, softened
1/2 cup granulated white sugar
2 large eggs
2 cups all-purpose flour, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup cold unsalted butter, cubed

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease two 8×4-inch loaf pans.
In a small bowl, mash the bananas thoroughly and stir in half of the brown sugar, the vanilla extract, and 1 teaspoon of cinnamon.
In a large mixing bowl, beat the softened butter and white sugar until pale and fluffy, then mix in the eggs one at a time.
Sift 1.5 cups of the flour, the baking soda, and the salt into the butter mixture; stir until barely combined and then fold in the sour cream.
Gently pour the banana mixture into the batter and stir just until combined, being careful not to overmix.
In a separate bowl, combine the remaining flour, remaining brown sugar, and remaining cinnamon; cut in the cold butter with a pastry cutter until coarse crumbs form.
Divide the batter between the two pans, sprinkle the streusel topping evenly over both, and bake for 35-40 minutes until a toothpick comes out clean.

Notes

To keep the cake as moist as possible, ensure you do not overbake; start checking with a toothpick at the 35-minute mark. If you do not have a pastry cutter for the crumb topping, you can use two forks or your fingers to rub the butter into the dry ingredients until pea-sized clumps form.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Breakfast
Method: Baking
Cuisine: American