The Pioneer Woman Tasty Kitchen
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Banana Coffee Cake

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

The love child of coffee cake and banana bread.

Ingredients

  • FOR THE CAKE:
  • 1-¼ cup Mashed Ripe Bananas
  • ½ cups Butter, Softened
  • 1 cup White Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 3 whole Eggs
  • 1 cup Sour Cream
  • 2-½ cups Cake Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • FOR THE TOPPING:
  • ¼ cups Light Brown Sugar
  • ½ cups All-purpose Flour
  • 2 teaspoons Ground Cinnamon
  • ¼ cups Cold Butter, Chopped

Preparation

For the cake: Preheat oven to 350 F. Spray a standard size bundt pan generously with baking spray. Set aside.

In a large bowl using an electric mixer, beat mashed bananas until pureed (you may also use a food processor if you wish). Add in butter, sugar and vanilla and beat until well-mixed. Add eggs, one at a time, and mix until combined. Beat in sour cream.

In a separate bowl, stir together flour, baking powder and baking soda. Add dry mixture into the wet mixture, 1/2 cup at a time, beating until just combined.

For the strudel topping: In another bowl, mix together brown sugar, flour and cinnamon. Add the chopped butter and use your fingers to combine to form coarse crumbs.

Pour half of the cake batter into the greased pan. Sprinkle half of strudel mixture over the batter. Pour the remaining batter into the pan and smooth the top then top with the remaining strudel mixture.

Place pan on the center rack of the oven and bake for 55-65 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow cake to cool in the pan for 45 minutes before gently inverting it out of the pan onto a serving plate. Cut into 12 equal pieces and serve.

One Comment

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Avatar of sagar

sagar on 1.1.2014

good

One Review

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Avatar of sifueratica

sifueratica on 1.15.2014

Delicious! This cake has a really nice subtle flavor and really is a cross between banana bread and coffee cake. The cinnamon streusel was delicious. Full disclosure: I substituted Greek yogurt for the sour cream and used spelt flour and brown sugar in the recipe. My cake came out perfectly brown at 55 minutes and was spongy and moist.

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