Description
A delightful banana coffee cake topped with a crumbly mixture, perfect for breakfast or tea time.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup brown sugar (for crumb topping)
- 1/2 cup rolled oats (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add in the mashed bananas, eggs, and vanilla, mixing well.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, stirring just until combined.
- For the crumb topping, mix brown sugar, oats, cinnamon, and butter until crumbly.
- Pour the batter into the prepared pan and sprinkle the topping evenly over it.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before removing from the pan.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American