Banana Crumb Coffee Cake
This Banana Crumb Coffee Cake is perfect for breakfast, brunch, or dessert!
Equipment
- 9" x 13" baking dish
- Stand Mixer
- large bowl
- Small bowl
Ingredients
Crumb Layers
- 0.5 cup cold unsalted butter cut into small cubes, use vegan butter for dairy-free
- 1 cup all-purpose flour gradually add more by the tablespoon 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 large ripe bananas peeled and mashed
- 0.5 cup unsalted butter softened to room temperature, use vegan butter for dairy-free
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup almond milk can also use 1%, 2%, whole milk, or buttermilk
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons almond milk
Instructions
Instructions
- Preheat oven to 350º F. Grease a 9" x 13" baking dish with butter or cooking spray; set aside.
- In a large bowl, use your hands or two forks to crumble together the cold butter cubes, flour, sugars, and cinnamon until the mixture resembles a crumbly topping. Set aside the crumb mixture.
- In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a stand mixer, mix softened butter on medium until creamy, about 2 minutes. Add the sugar and mix for another minute, until well incorporated. Then add the eggs, vanilla, and mashed bananas, and mix just until ingredients are incorporated (do not overmix!).
- Turn the mixer down 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 pour the remaining cake mixture on top of that layer and finally, top evenly with the remaining crumb topping.
- Bake at 350º for 50-55 minutes, until a toothpick comes out clean.
- To make the optional glaze: In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk. Add more milk as needed until you get the glaze consistency you prefer. Set aside.
- Cool at room temperature for 5-10 minutes before drizzling the glaze over the top, 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 in a freezer-safe container for up to one month. Thaw completely at room temperature before serving. Use vegan butter and almond milk to keep it dairy-free. Remember the butter must be cold and cut into small cubes for the crumb topping. Do not use a spread.
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
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