This is a moist delicious Sour Cream Banana Coffee Cake with a just a hint of banana, cinnamon oat pecan streusel, and a vanilla drizzle.
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OK. So I don't LOVE bananas. I usually eat one every morning because it's good for me. I have diabetes, there's some dodgy heart issues lurking about...basically, a banana has lots of good stuff in it that I'm supposed to put inside of me. But unless they're barely ripe and not the least bit squishy, I just can't. I also can't seem to eat them before they turn brown.
What to do? I can't be throwing away perfectly good (from a nutritional standpoint) food and no one else in my house seems to eat them, so I figured out a way to put those brown spotted beasts in a coffee cake so that it barely even tastes like banana!! HaHa! Fooled myself! So tricksy! And it's DELICIOUS!
Cake for Breakfast? The answer is always yes! Especially when it's my Easy French Yogurt Cake. Using just a yogurt pot as the only measuring device, other than a teaspoon, this is a classic French recipe that anyone can master!
Pandemic Pantry Tips:
I ran out of sour cream, but I have Greek yogurt. It's a one-for-one sub. Just use the yogurt!
Looking for more easy recipes?
- Coconut Cloud Cake with Lemon Curd
- Buttermilk Chocolate Cake
- Confetti Snack Cake
- Mixed Fruit Buttermilk Bundt Cake
- Banana Oat Pancakes
- New Jersey Crumb Cake
- Banana Nut Streusel Muffins
📖 Recipe
Banana Streusel Coffee Cake
Recommended Equipment
Ingredients
Streusel
- 1 cup all purpose flour
- ½ cup brown sugar
- 4 teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup whole oats
- 8 tablespoon unsalted butter cut in cubes
Cake
- 2 Bananas mashed
- 1 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- ½ cup melted butter
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 ½ cups all purpose flour
Instructions
- Preheat your oven to 350° and spray a large cast iron pan, or 13X9 inch pan, with nonstick spray or line with parchment paper.
- Place flour, brown sugar, cinnamon, kosher salt, and cold cubed butter into the bowl of your food processor and pulse until combined into a lumpy cornmeal texture. This can also be done using your fingers, making a finger snapping motion to cut the butter into the drying ingredients.
- Pour the mixture into a bowl and add the oats. Pinch together with your fingers to mix the oats in. Set aside.
- Place two bananas into a large bowl and use a fork to mash. Add in sour cream, granulated sugar, eggs, and vanilla extract and whisk until combined, until there are just some small banana lumps visible.
- Drizzle in melted and cooled butter and whisk to combine. Measure in your baking powder, baking soda and kosher salt and whisk one more time.
- Sprinkle all purpose flour over the surface of your wet ingredients and use a spatula to fold in until the last of the flour disappears into the batter.
- Transfer half of the batter into your prepared pan and smooth the top. Sprinkle half of your streusel mixture on top of the batter.
- Using a spoon, or a medium ice cream scoop, dollop the remaining batter evenly over the top of the streusel layer. Use an offset spatula or silicon spatula to evenly spread the batter out. Sprinkle the rest of the streusel on top.
- Bake for 45 to 50 minutes or until a skewer inserted into the middle of the cake comes back clean. Allowed to cool for at least 15 minutes before dusting with powdered sugar and serving.
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I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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