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But First We Brunch ยป Recipes ยป Breakfast & Brunch

Sour Cream Banana Coffee Cake

Modified: Dec 29, 2021 by Cynthia Christensen ยท This post may contain affiliate links ยท Leave a Comment

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5 from 1 vote
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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.

Banana coffee cake in a cast-iron pan, with a cake slicer.

Save This Recipe! ๐Ÿ’Œ

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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!

Pandemic Pantry Tips:

I ran out of sour cream, but I have Greek yogurt. Itโ€™s a one-for-one sub. Just use the yogurt!

A slice of banana coffee cake on a floral plate with a fork.

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๐Ÿ“– Recipe

Banana coffee cake in a cast-iron pan, with a cake slicer.

Banana Streusel Coffee Cake

This Sour Cream Banana Coffee Cake is a moist delicious coffee cake with a hint of banana, cinnamon oat pecan streusel, and a vanilla drizzle.
5 from 1 vote
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Cooling time 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 slices
Calories 369 kcal

Equipment

  • Cast iron pan
  • 13X9 pan
  • Medium scoop
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Ingredients
 

Streusel

  • 1 cup all purpose flour
  • ยฝ cup brown sugar
  • 4 teaspoon cinnamon
  • ยฝ 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 ยฝ teaspoon vanilla extract
  • ยฝ cup melted butter
  • 2 ยฝ teaspoon baking powder
  • ยฝ teaspoon baking soda
  • ยพ teaspoon salt
  • 2 ยฝ cups all purpose flour

Instructions

  • Preheat your oven to 350ยฐ 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.

Save This Recipe! ๐Ÿ’Œ

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!

Notes

Butter: If using a food processor to make your streusel, smake sure it is refrigerator cold. If doing it by hand your butter can be room temperature.
Storage: Store enough cake holder or covered container for up to 3 days at room temperature, or five days refrigerated.
Calories: 369kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 333mg | Potassium: 163mg | Fiber: 2g | Sugar: 29g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionistโ€™s or doctorโ€™s counseling.

Tried this recipe?I would love for you to leave a comment!

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Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

More about me โ†’

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