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!
- 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
- 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
- 1/2 cup powdered sugar
- 2 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon milk
- 1 1/2 tablespoon unsalted butter, melted
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 from Big Bad Breakfast
- Serving Size: 1 piece
- Calories: 494