Brown Butter Cinnamon Streusel Banana Coffee Cake
I made this brown butter cinnamon streusel banana coffee cake because we had very ripe bananas that desperately needed to be used up. My kids always love having cake with streusel so I knew this one would be a big hit. Although this cake was a bit time-consuming to make it’s worth the extra effort because browning the butter for the streusel makes it over the top wonderful. I gave my kids a small slice of this banana coffee cake for an afternoon snack and it disappeared quickly with big thumbs up from both of them.
How to Make Brown Butter Cinnamon Streusel Banana Coffee Cake
Preheat the oven to 350 degrees. Coat an 8 x 8 baking dish with cooking spray.
Make the brown butter streusel by heating the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a dish to cool. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
Meanwhile, whisk together the flour, sugar, brown sugar, cinnamon, and salt until well combined. Add the cooled brown butter and mix with a fork until completely incorporated. Add the ice water and mix until crumbly. Chill in the refrigerator until needed.
Make the banana coffee cake by mixing together the flour, white sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In another bowl, mash the banana very well then mix in the sour cream, oil, egg, and vanilla extract until well combined. Add the flour and mix until just combined.
Spread half of the batter evenly into the prepared baking pan. Sprinkle with half of the chilled streusel.
Carefully spoon the remaining batter evenly over the top of the streusel and gently smooth. Sprinkle the remaining streusel over the top.
Bake for 32-37 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack for a couple of hours.
Make the glaze by whisking the powdered sugar, heavy cream, and vanilla extract until creamy and smooth. Drizzle the glaze on top of the cooled banana coffee cake then slice and serve. Enjoy.
Store remaining coffee cake covered in the refrigerator.
Equipment
Ingredients
Brown butter Cinnamon Streusel:
- 6 tbsp unsalted butter
- ¾ cup flour
- ½ cup white sugar
- ½ cup brown sugar
- 1¼ tsp cinnamon
- ¼ tsp salt
- 1 tbsp ice water
Banana Coffee Cake:
- 1⅓ cup flour
- ⅓ cup white sugar
- 3 tbsp brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 very ripe bananas
- ½ cup sour cream
- ⅓ cup vegetable oil
- 1 egg, room temperature
- 1 tsp vanilla
Vanilla Glaze:
- ½ cup powdered sugar
- 1-2 tbsp heavy cream or milk, to taste
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Coat an 8 x 8 baking dish with cooking spray.
- Make the brown butter streusel by heating the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a dish to cool. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Meanwhile, whisk together the flour, sugar, brown sugar, cinnamon, and salt until well combined.
- Add the cooled brown butter and mix with a fork until completely incorporated.
- Add the ice water and mix until crumbly. Chill in the refrigerator until needed.
- Make the banana coffee cake by mixing together the flour, white sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mash the banana very well then mix in the sour cream, oil, egg, and vanilla extract until well combined.
- Add the flour and mix until just combined.
- Spread half of the batter evenly into the prepared baking pan.
- Sprinkle with half of the chilled streusel.
- Carefully spoon the remaining batter evenly over the top of the streusel and gently smooth. Sprinkle the remaining streusel over the top.
- Bake for 32-37 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool on a wire rack for a couple of hours.
- Make the glaze by whisking the powdered sugar, heavy cream, and vanilla extract until creamy and smooth. Drizzle the glaze on top of the cooled banana coffee cake then slice and serve. Enjoy.
- Store remaining coffee cake covered in the refrigerator.
Streusel is always a favourite! This looks mega delicious, Pam.
this looks amazing and delicious Pam! love it!
This sounds glorious!!!
This coffee cake looks delicious.
I wonder would this coffee cake freeze ok?
Diane,
I’m not sure…I’ve never tried freezing a coffee cake before. If you try, please let me know how it goes.
-Pam
I love bananas and I love streusel coffee cake, so this sounds pretty perfect!
I hope you and your family are all well, Pam; I’ve been pretty much sulking for the last 6 weeks. But we’re staying healthy here, and that counts for something. Happy Friday!
i feel like you’re the only blogger who understands how amazing brown butter is! this cake looks phenomenal. 🙂
I don”t have sour cream or cow’s milk to make it sour. Only almond milk. Can I substitute with yogurt? Thanks.
Diane,
Yogurt should work just fine! Hope you enjoy it.
-Pam
Diane,
I always use plain whole milk yogurt in replacement for sour cream and plans whole milk kefir for replacement with buttermilk when I cook. Never had a flub up!!!!! Even at the table, such I use yogurt on baked potatoes.
I made mine that way this AM and it was delish!!!!! Thanks for the recipe, Pam. I had bananas just begging for a ride in some sort of baked good!
Jodashde,
I’m so glad you liked it! Thanks for letting me know.
-Pam
I made this last week and it’s absolutely outstanding!! I skipped the vanilla drizzle but it was still amazing. Highly recommend to anyone looking for a new spin on their old bananas.
ep,
Thanks for letting me know! I’m very happy you liked this recipe.
-Pam
I make this recipe frequently as it’s my sons all time favorite! I add blueberries to the batter as well and have added shredded unsweet coconut to change it up now and then. This has become a staple here. Thanks for sharing this recipe!
Christine,
Please tell your son that I’m so happy he loves this coffee cake. Thank you for taking the time to let me know. Adding blueberries & coconut sounds tasty!
-Pam