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I actually made this a few weeks ago, after yet another family visit that left behind the remains of a bunch of bananas. Neither of us is at all fond of eating fresh bananas, particularly ones that are getting past their prime.
On the other hand, such bananas are just reaching the perfect stage for baking, and we are both big fans of baked stuff with bananas. And if your grandkids happen to leave behind some nearly-overripe bananas and you don’t feel like baking with them right away, did you know that you can freeze them to use later? It’s true – just wrap them in plastic wrap, or put them in a ziplock bag, and plop them right into the freezer. When you want to use them again, you can thaw them and use as you would fresh bananas in any recipe.
I’ve even seen recipes for smoothies that use frozen bananas, but you will have to test that one yourself, since I don’t like them in smoothies either. I only really like them in a sugar-laden carby dessert kind of way. I make up for it by eating lots of kale though, so I figure it all comes out even in the final balance.
The best thing about this Banana Streusel Coffee Cake though is that pebbly, crunch streusel topping – and the ribbon of it that runs through the center of each slice. A little bit of heaven right there, trust me!
Banana Streusel Coffee Cake
Ingredients
The Topping
- 1/2 cup very soft butter
- 1 cup sugar
- 1 cup all purpose flour
- 1 teaspoon cinnamon
The Coffee Cake
- 1/2 cup soft butter
- 1 cup light brown sugar
- 2 eggs
- 3 or 4 very ripe bananas mashed
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup buttermilk
Instructions
Make the Topping
- Measure the topping ingredients into a medium bowl, and combine, using a large fork to kind of mash it all together. It will form nice big crumbles. Set aside.
- Generously butter 4 small loaf pans and preheat the oven to 350º
Make the Coffee Cake
- In the bowl of a stand mixer, cream the butter.
- Beat in the sugar and eggs, then the bananas and vanilla.
- Combine the dry ingredients, and add to the butter mixture.
- With the mixer running, add the buttermilk, and mix until completely combined and smooth – a minute or so at medium speed.
- Fill the loaf pans about 1/3 full, in an even layer, reserving remaining batter for the moment.
- Scatter a few tablespoons of the topping over the batter in each pan - you will use about half of the topping.
- Divide the remaining batter among the pans, and smooth the top.
- Scatter the remaining over the tops of the loaves, pressing lightly with the back of spoon to make sure it adheres to the cake.
- Bake on the middle rack for about 35 to 40 minutes, turning the loaves and switching their relative positions about half way through. Test for doneness by inserting a toothpick near the center of the loaves - no more than a moist crumb or two should come out.
- When done, cool in the pans for about 5 minutes, loosen the edges with a table knife, and finish cooling on a rack. Best served warm, and it can be reheated if wrapped in foil first.
- Refrigerate leftovers.
I’m not the least bit sorry that I don’t like to just eat a plain old banana. You won’t be either.
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This is SO right up my alley — love that layer of streusel!
Thanks Sue – I’m a big fan of streusel myself!
HI Donalyn!
I was laughing to myself while reading your banana likes and dislikes, lol…The frozen banana “trick” is really worth doing. I’ve been buying a lot of bananas lately because the only way I can eat cherrios is with bananas in my cereal!
Frozen bananas in smoothies are a favorite of mine too. I can only make smoothies using bananas though if they are frozen, lol…My Nutirbullet has been getting quite a healthy workout!
Your Banana Streusel Cofee Cake sounds pretty darn amazing. I LOVE that it makes 4 small loaves. I would imagine they freeze beautifully too. Thank you so much for sharing, Donalyn…
They do freeze very nicely Louise – with only two of us here most of the time, it is a plus!
I am like you in terms of fresh banana…and even in smoothie I have a hard time to accept…but somehow I like when is baked, in another word, only not raw in any shape or form hehehe!
This banana bread looks delicious, especially when there is a layer of streusel…great with a cup of coffee.
Thanks for sharing the recipe Donalyn…have a great week 🙂
Thanks Juliana – glad to see I am not alone in my opinions 🙂
Noe that you’ve showed me how to master pumpkins, I think I’ll go on to this coffee cake!! I LOVE bananas anyway I can get them, and this looks SO good!
Thanks Aimee – bananas are a little easier I think!
I can never get too much streusel! So small pans for me. 😉 This really is a sensational looking cake — thanks.
Thanks John!
Looks really fabulous, and definitely on my list of recipes to try soon!
I hope that you enjoy it Marti 🙂
Oh yum – These little coffee cakes look scrumptious!
Thanks Amy – hope that you get the chance to give them a try!
What a beautiful coffee cake, wouldn’t mind a delicious giant piece for breakfast 😀
Cheers
Choc Chip Uru
That is a very idea idea CCU! 😉