Moist Banana Coffee Cake Recipe
It's easy, no mixer needed. No weird ingredients. Just pantry staples and overripe bananas turning into the most craveable breakfast cake you'll make all year.
Ingredients
Browned Butter
- 10 ounces butter This is to be browned, 2 ½ sticks butter
Banana Coffee Cake
- 1½ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 8 tablespoon Butter
- 1 large Eggs
- ¾ cup Granulated Sugar
- 3 medium- large Ripe bananas
- ⅓ cup Buttermilk
- 1 teaspoon Vanilla extract
Brown Butter Crumble
- ¾ cup All-purpose flour
- ⅓ cup Brown sugar
- 1 teaspoon Cinnamon
- 6 tablespoon Brown butter
Brown Butter Glaze
- 3 tablespoon Brown butter
- 1 cup Powdered sugar
- 3 tablespoon Heavy cream
Instructions
Brown the Butter
- Add the butter to a medium saucepan and cook over medium-low heat. Let the butter melt, foam, and begin to sizzle.
- As it cooks, occasionally scrape the bottom of the pan with a spatula to keep the milk solids from sticking. Continue cooking until the butter turns golden brown and smells nutty. Once the sizzling begins to slow down, remove it from the heat.
- Set the brown butter aside and let it cool until warm. You will use it for the cake, crumble, and glaze.
This is a large batch of brown butter that gets measured and divided into each part of the recipe.
Make the Banana Cake Batter
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving some overhang so the cake is easy to remove.
- In a large bowl add the bananas and mash them with a fork and then add the cooled brown butter, eggs, sugar, and vanilla extract to a mixing bowl. Mix until everything is well combined.
- Add the baking powder, baking soda, and salt. Mix until incorporated.
- Add the flour and gently mix until just combined. Do not overmix the batter should be thick and there should be no visible pockets of dry flour.
- Pour the batter into the prepared pan and spread it into an even layer.
Make the Brown Butter Crumble
- In a medium bowl, combine the flour, brown sugar, cinnamon, and warm brown butter.
- Mix with a fork or your hands until the mixture forms small, crumbly pieces. Sprinkle the crumble evenly over the banana cake batter.
Bake
- Place the coffee cake in the preheated oven and bake for 40–45 minutes.
- Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack.
Make the Brown Butter Glaze
- While the cake bakes, combine the brown butter, powdered sugar, and heavy cream in a small bowl.
- Whisk until smooth. If the glaze is too thick, add a small amount of heavy cream at a time until it reaches your desired consistency.
The glaze is optional. You can also dust the cooled cake with powdered sugar or leave it plain.
Glaze and Serve
- Let the coffee cake cool until it is warm but not hot. Drizzle the brown butter glaze over the crumble topping.
- Slice the banana bread coffee cake and serve warm or at room temperature. Enjoy with a cup of coffee!