Banana Nut Coffee Cake
A moist banana nut coffee cake with a crunchy topping and warm flavors, perfect for any time of day.
Ingredients
Cake Batter:
- 3 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup sour cream
- 3/4 cup chopped walnuts or pecans
Crumb Topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup cold butter cubed
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Cream butter, granulated sugar, and brown sugar until fluffy. Add eggs, mashed bananas, and vanilla, mixing until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture, alternating with sour cream. Fold in chopped nuts.
- Pour batter into the prepared pan, spreading it evenly.
- For the crumb topping, mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly, then stir in chopped nuts. Sprinkle on top.
- Bake for 45 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Potassium: 8%
- Iron: 5%
- Calcium: 6%
- Vitamin A: 4%
- Magnesium: 5%
Additional Notes
- Swap walnuts for pecans for a sweeter, buttery flavor.
- Add a pinch of cardamom for a unique twist.
- Serve warm with a drizzle of maple syrup or honey for extra indulgence.