This Coffee Cake is a classic and so simple to make for any occasion. Love how the bananas’ natural sweetness, delicious flavour and they create a lovely moist texture. The walnuts and cinnamon streusel topping adds delicious flavours of the cinnamon and walnuts. A perfect recipe to serve for breakfast, dessert or an afternoon treat.
I think many of us have had ripe bananas sitting around and sometimes if you are like me, once they turn super ripe I freeze them. When making this recipe or any banana bread or cake recipe for that matter, always make sure your bananas are ripe with brown spots on them and completely yellow.
I had frozen bananas in my freezer that needed to used up and this Banana Coffee Cake was the perfect solution! It’s is so flavourful and moist that has you only wishing you could keep eating it. 🙂
A few suggestions before you make this cake:
- Make sure your bananas are ripe and how you know this is there should be black spots on the skins of the banana. How many times have you had a banana that wasn’t quite ripe? Well, it tastes bitter and you don’t want to use unripe bananas for baking.
- How many of you freeze overripe bananas? If you are like me, then you would have a few sitting in your freeze. These bananas are sweet and perfect for baking. Take them out ahead of time to allow them to thaw, then open the top end of the banana and squeeze out the banana from the peel rather then trying to peel the banana as it would be too difficult and basically impossible.
- I used a 9 inch springform pan for this recipe: you can substitute with a 9 inch cake pan, but make sure the sides are at least 2 inches deep; also a loaf pan would work.
SOME TIPS AND SUGGESTIONS
- Make sure your bananas are ripe and how you know this is there should be black spots on the skins of the banana. How many times have you had a banana that wasn’t quite ripe? Well, it tastes bitter and you don’t want to use unripe bananas for baking.
- How many of you freeze overripe bananas? If you are like me, then you would have a few sitting in your freeze. These bananas are sweet and perfect for baking. Take them out ahead of time to allow them to thaw, then open the top end of the banana and squeeze out the banana from the peel rather then trying to peel the banana as it would be too difficult and basically impossible.
- I used a 9 inch springform pan for this recipe: you can substitute with a 9 inch cake pan, but make sure the sides are at least 2 inches deep; also a loaf pan would work.
INGREDIENTS AND TIPS
Butter: I used unsalted butter, that way you have more control of the salt content
Sugar: I added only 1/3 cup of sugar in this cake, and whenever I can I like to reduce the amount of sugar in recipes. In this case, there is a topping with added sugar, and the glaze has sugar, so when you do the calculations, I felt that was plenty of sugar, and the bananas adds sweetness as well. This cake is perfect in moisture, it’s light in texture, and has tons of flavour. The only difference may be the height, it tends to be a little more dense but not noticeable at all.
Eggs: adds structure, stability and height to this cake
Flour: all purpose flour is the best choice for this cake
Baking soda and baking powder: are both leavening agents that helps to give this cake the height.
Salt: is a flavour enhancer
Bananas: adds lovely flavour and moisture to this cake
Maple syrup: I wanted the slight maple flavour in the cake as well
Vanilla: adds a lovely vanilla flavour
Streusel: combine flour, brown sugar, cinnamon, butter and walnuts
Glaze: mix together powdered sugar, maple syrup and milk
HOW TO MAKE THIS DELICIOUS COFFEE CAKE
In a small bowl, combine flour, brown sugar, cinnamon, and cold butter for the streusel. You will add the walnuts once the streusel is added for each layer. Set in the refrigerator until ready to assemble cake.
Mash the ripe bananas with a fork or masher in a small bowl. Set aside.
In a separate bowl, sift together the flour, baking soda, baking powder and salt.
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, and beating well after each addition. Add the dry ingredients to the creamed mixture alternately with the banana mixture, by starting with flour and end with flour. Mix until combined, but don’t over mix.
Scoop 1/2 of the batter to the baking pan and using a spatula and knife to spread the batter evenly. Sprinkle the streusel evenly over the batter and half the walnuts. Add the remaining batter and spreading evenly, then add the remaining streusel and the walnuts on top and you can always add a little extra chopped walnuts on top of the streusel.
Bake for 40-45 minutes, until a tooth pick inserted in the middle of the cake comes out clean. Depending on your oven, it can take 40 minutes. This cake was baking for about 43 minutes, and I may have brought it out a couple of minutes earlier.
Stir together the maple glaze ingredients in small bowl, and drizzle the glaze on top of the cake, allowing it to cascade down the sides or drizzle on each individual slice.
Enjoy this delicious, and moist cake that is full of flavour and texture with a cup of tea or coffee anytime of the day. This cake is perfect to make ahead for those family gathers.
STORE the coffee cake at room temperature for up to 3 days in an air-tight container with a lid. You can also store in the refrigerator for up to 1 week. This coffee cake is a great dessert to make ahead and freeze for up to 3 months.
Did you make this recipe…..
I would love to hear your comments, suggestions and feedback 🙂
Banana Coffee Cake with Maple Glaze
Equipment
- electric mixer, 9 inch baking pan
Ingredients
Cake:
- 1/2 cup butter, room temperature (1 stick)
- 1/3 cup raw fine sugar
- 2 large eggs
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 ripe medium bananas (about 1 ½ cups)
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Streusel:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 4 oz unsalted cold butter
- 3/4 cup chopped walnuts
Glaze:
- 1/2 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350°F and line a bottom of a 9 inch baking pan with parchment paper, and grease the sizes and the dollops on the bottom to keep the parchment paper in place when adding the batter.
- In a small bowl, combine the flour, brown sugar, cinnamon and cold butter for the streusel. Add the walnuts once you sprinkle the streusel on each layer. Set in the refrigerator until ready to assemble cake.
- In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, and beating well after each addition.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mash the bananas in a measure cup or small bowl, using a fork stir in maple syrup and vanilla.
- Add the dry ingredients to the creamed mixture alternately with the banana mixture, by starting with flour and end with flour. Mix until combined, but don’t over mix.
- Scoop 1/2 of the batter to the baking pan and using a spatula and knife to spread the batter evenly. Sprinkle the streusel evenly over the batter and half of the walnuts. Add the remaining batter and spreading evenly, then add the remaining streusel and walnuts on the top. You can always add extra chopped walnuts.
- Bake for 40-45 minutes, until a tooth pick inserted in the middle of the cake comes out clean.
- When sufficiently cool, turn the cake out onto your serving platter. Stir together the glaze ingredients, and drizzle the glaze on top of the cake, allowing it to cascade down the sides or drizzle on each individual slice.
Nutrition
