Banana Sour Cream Coffee Cake

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 235kcal

Author: Lauren

This Banana Sour Cream Coffee Cake is seriously irresistible! It combines two of my favorite baked good to make the most moist, delicious, sweet, crumbly cake. This banana crumb cake can be enjoyed for breakfast, snack, dessert or a sweet treat any time of day!

Print Recipe

Ingredients

2 medium overripe bananas (240g) ~1 cup mashed
1/2 cup sugar (96g)
1/4 cup unsalted butter melted
1/3 cup sour cream (80g) or Greek yogurt
1 large egg
1 tsp vanilla extract
1.5 cup white whole wheat flour (180g)
1 tsp baking soda
1/2 tsp salt

Streusel:

1/2 cup white whole wheat flour (60g)
1/3 cup dark brown sugar (64g) packed
1 tsp cinnamon
1/4 cup unsalted butter melted

Cinnamon Sugar Swirl:

3 Tbsp dark brown sugar (36g)
1.5 tsp cinnamon

Instructions

Preheat the oven to 325 degrees. Spray a 8x8-inch baking dish with cooking spray and line with parchment paper. Set aside.
Make the streusel first. Add the flour, brown sugar and cinnamon to a small bowl and stir to combine. Then mix in the melted butter. Place in the fridge to chill and harden while you make the rest of the cake.
Mash the banana in a large bow with a fork. Add the butter and sugar and whisk to combine. Then whisk in the sour cream, egg and vanilla.
Add the flour, baking soda and salt and mix just until dry ingredients are incorporated.
Transfer 1/3 to 1/2 of the batter to the prepared dish and spread out into an even layer.
Mix together the cinnamon sugar mixture and sprinkle evenly over top. Gently add the remaining batter evenly over top. Use a rubber spatula to make sure it’s spread out evenly.
Then get the streusel from the fridge and crumble it over top.
Bake for 37-42 minutes, or until a toothpick inserted comes out mostly clean.*
Slice and enjoy alongside some coffee!

Notes

If you wish to drizzle with icing, mix together 1/2 cup powdered sugar with 1 tablespoon of milk and drizzle over coffee cake in a zigzag motion.

*For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean. It will still bake in the hot pan once removed.

Baking Tips:

Don't overbake! For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean. It will still bake in the hot pan once removed.
Use over-ripe brown bananas! You want your bananas to be covered in brown spots. The brown spots bring out the banana flavor more and also help add moisture to our coffee cake.
Weigh your ingredients! Any time you're baking, I recommend weighing your ingredients if you can. If you don't have a food scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack it into a cup) or you will add too much flour and cause your cake to be dry.
Use room temperature ingredients! Use room temperature sour cream and egg. Let your eggs sit our roughly 30 minutes before baking or place them in a bowl of warm water for 3-5 minutes before you using them. It will make a smoother and more consistent batter, therefore a better textured cake.
Use fresh baking soda! Be sure to use baking soda is fresh to help ensure maximum rise of our cake.

Nutrition