Banana Coffee Cake with Honey Glaze

Have leftover bananas sitting around? Turn them into this Banana Coffee Cake. And don’t skip out on the honey glaze – it totally makes this breakfast cake!

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Cake for breakfast? Count me in! Also try this Sour Cream Coffee Cake for a more traditional coffee cake recipe.

My husband doesn’t like banana bread. Such a shame, right? Luckily, the kids all do, so that doesn’t stop me from making it, but I’ve made it my goal to find ways of using those overripe bananas that my husband will actually get behind. Well, I think I’ve found the answer.

Why We Love This Recipe

First of all – bananas in the form of cake. Win! Second, cake for breakfast. Double win!! But really, how could you go wrong with this Banana Coffee Cake? This is definitely not a plain jane recipe with nothing going one. You start with a moist cake, full of banana flavor. The sour cream in the cake makes it so that it is not dry in the least. Because no one wants cake that is dry and flavorless.

The cake on its own would be wonderful. But you’re going to take it even further. With a streusel topping. If you know me, I’m all about the streusel. In fact, I’ve been known to double the topping when there is a streusel. I didn’t double this one, but it still makes enough to put a generous layer on the cake. On top of the streusel are the pecans. I almost skipped the nuts, because I was feeding this to my family and they aren’t always 100% on board with the nuts, but I decided to add them anyway. The nuts totally enhanced this coffee cake. If you can, try not to omit them!

And last, but certainly not least, is the honey glaze. I think I want to drizzle this glaze on absolutely everything. SO good.

Tips and Tricks

• The more ripe the bananas are, the sweeter they will be. I like to use them when they have lots of black on them.
• You can also use bananas that you have put in the freezer. Just thaw them out first.
• Don’t overmix your batter for best results.
• This is intended for breakfast or brunch, but I’d eat it for dessert, as well!
• Store leftover coffee cake tightly covered for up to 5 days.

More Breakfast Treats

Dutch Baby
Stuffed French Toast
Banana Oat Bread
Monkey Bread
Homemade Cinnamon Rolls
Overnight French Toast Casserole

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Banana Coffee Cake with Honey Glaze

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★★★★★

5 from 1 review

• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Breakfast
• Method: Baked
• Cuisine: American

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Description

Have leftover bananas sitting around? Turn them into this Banana Coffee Cake. And don’t skip out on the honey glaze – it totally makes this breakfast cake!

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Scale 1x2x3x

Ingredients

Cake:

• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, at room temperature
• 2 ripe bananas, mashed
• 1/4 cup sour cream
• 1 egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup milk

Streusel:

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into cubes
• 1/3 cup toasted chopped pecans

Honey Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons honey
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon milk
• 1 1/2 tablespoon unsalted butter, melted

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Instructions

Preheat the oven to 375ºF. Grease an 8-inch square baking dish. Set aside.

Combine the sugar and butter in a large bowl and cream with an electric mixer until light and fluffy, about 5 minutes.  Beat in the bananas, sour cream, and egg.  Mix until thoroughly combined.

In another bowl, stir together the flour, baking powder, baking soda, nutmeg and salt.  Add the dry ingredients into the banana mixture, then add the milk.   Beat until completely combined.  Pour the batter into the reserved dish.

In another bowl, combine the flour, both sugars, and the cinnamon.  Add the butter – using a pastry cutter, fork, or your fingertips, cut the butter into the mixture until coarse crumbs form.  Sprinkle the topping over the batter, then sprinkle the pecans on top.

Bake until the cake is golden brown, about 35 minutes.

While the cake is cooking, make the glaze.  In a small bowl, whisk together the powdered sugar, honey, vanilla, milk and melted butter.

Drizzle the cake with the glaze, then let it cool for 10 minutes before cutting into squares.

Coffee cake with last up to 2 days covered.

Recipe Notes:

Recipe from Big Bad Breakfast

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.

Nutrition

• Serving Size: 1 piece
• Calories: 343
• Sugar: 25 g
• Sodium: 307 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 32 mg

Keywords: banana coffee cake