Banana Coffee Cake
A moist and tender banana cake topped with a generous layer of cinnamon streusel and mini chocolate chips, perfect for breakfast or dessert.
Ingredients
Scale
- 3 large overripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (for batter)
- 1/2 cup unsalted butter, cold and cubed (for topping)
- 1 large egg
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 cup mini chocolate chips
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 9×9 inch square baking pan.
- In a large bowl, mash the bananas and whisk in the melted butter, sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon.
- Gently fold the dry ingredients into the wet banana mixture until just combined.
- Pour the batter into the prepared pan.
- For the topping, mix the cold cubed butter with a bit of flour, sugar, and the remaining cinnamon until crumbly.
- Sprinkle the crumble and chocolate chips over the batter.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let cool for 15 minutes before slicing and serving.
Notes
- Use very dark, speckled bananas for the best sweetness.
- Do not overmix the batter to keep the texture light.
- Cold butter is essential for a crunchy crumble topping.
Find it online: https://dishmio.com/banana-coffee-cake/