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 9x13-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!