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We always have over ripe bananas around here. I don’t much care for fresh bananas but I love anything baked with bananas. This is one of my current favorites, as I also love anything with a streusel topping, cinnamon and granola….all of them shine in this recipe! If you don’t have any granola, it’s ok to skip it. Add nuts or not.
Banana Coffee Cake with Cinnamon Streusel
makes 9 squares
dry ingredients for batter:
1 1/3 cup flour
1/3 cup sugar
3 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped and toasted nuts or granola
streusel:
1/2 cup flour
1/2 cup brown sugar
2 teaspoons Baker’s Sprinkles or your favorite blend of baking spices, such as cinnamon, nutmeg, ginger, allspice etc
1/4 cup chopped and toasted nuts or granola
1/4 cup melted butter
wet ingredients for batter:
1/2 cup mashed bananas (about 2)
1/2 cup sour cream
1/3 cup canola or vegetable oil
1 egg, lightly beaten
1/2 teaspoon vanilla
1/3 cup nuts or granola, optional
Preheat oven to 350º. Lightly spray a 8×8 pan with cooking spray and line with parchment paper, leaving a 1″ edge of paper above the pan for lifting cake out of pan. Lightly spray the paper.
For the batter: In a large bowl, mix together the dry batter ingredients: flour, sugar, brown sugar, baking powder, baking soda, salt and granola. Set aside.
For the streusel: In a small mixing bowl, mix the flour, brown sugar, spices and nuts or granola. Add melted butter and mix until crumbly. Set aside.
For the wet ingredients for the batter: In a medium bowl, mix the mashed banana with the sour cream, oil, egg and vanilla. Add this to the flour mixture and stir until just combined.
Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the streusel, breaking it up into medium sized clumps. Pour remaining batter over streusel and gently spread to edges using an off set spatula. Top with remaining streusel. Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.