Caramel Banana Coffee Cake combines the gooey magic of caramel with banana’s comforting sweetness. It’s the dessert you pretend is breakfast because, why not? Moist, buttery, and topped with a sticky caramel drizzle, this coffee cake doesn’t just satisfy cravings—it creates new ones. Every bite blends ripe banana richness with caramel decadence, making it a showstopper for brunch or an indulgent midnight snack. The crumbly topping and soft interior bring texture and flavor into perfect harmony. Serve it with coffee or hoard it for yourself. Either way, it’s unapologetically irresistible and worth every sinful calorie.
Caramel Banana Coffee Cake
A decadent caramel-topped banana coffee cake with crumbly goodness. Ideal for brunch, dessert, or moments of sheer indulgence.
Ingredients
Cake Batter:
- 2 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
Crumb Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup cold butter cubed
- 1 teaspoon cinnamon
Caramel Drizzle:
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Cream butter and sugar until fluffy. Add eggs, mashed bananas, and vanilla extract. Beat until smooth.
- Combine flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into the wet, alternating with sour cream.
- Pour the batter into the prepared pan and spread evenly.
- For the crumb topping, mix brown sugar, flour, and cinnamon. Cut in butter until it forms coarse crumbs. Sprinkle over the batter.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
- For the caramel drizzle, heat sugar in a saucepan until melted and amber in color. Add cream, butter, and a pinch of salt. Stir until smooth.
- Drizzle warm caramel over the cooled cake before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Potassium: 9%
- Iron: 5%
- Vitamin A: 7%
- Vitamin C: 5%
Additional Notes
- For extra crunch, add a handful of chopped pecans or walnuts to the crumb topping.
- Replace sour cream with plain yogurt for a lighter twist.
- Store leftovers in an airtight container, but good luck having any left!
