Banana Bread Coffee Cake

Print Recipe

4.91 from 10 votes

Prep Time20

Cook Time50

Servings: slices

Equipment

9 inch Cake Pan or Springform Pan

Ingredients

2 cups all purpose flour spooned & leveled
1 & 1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 lb bananas 1 full cup mashed, 2ish large bananas
1/2 stick unsalted butter 2oz
3/4 cup sugar
1 tbs vanilla extract
2 large eggs room temperature
3/4 cup sour cream
1 cup semi chocolate chips

Coffee Cake Topping

1 cup chopped walnuts
1 tbs ground cinnamon
1/2 cup all purpose flour
1/3 cup dark brown sugar packed
1/3 cup granulated sugar
4 tbs unsalted or salted butter softened

Instructions

Preheat oven to 350 & Grease your 9inch cake pan with butter. Cut parchment circle for the bottom to really ensure it won't stick. Set aside.
When oven is preheated, toast walnuts. On a small baking sheet add walnuts & toast 8-10 minutes or until golden brown & fragrant. Remove and let cool. While walnuts toast, start your banana bread batter.
Mix Dry Ingredients: In a medium bowl, add flour, baking soda, baking powder and salt. Mix Wet Ingredients: In a large mixing bowl with hand mixer, or bowl of stand mixer, add butter, sugar & vanilla. Beat on high until combined (about 1 minute). Add banana & 2 large eggs and beat on low until combined. Scrape the sides & bottom to incorporate all of the butter. Add sour cream and beat again on low.
Make Batter: Add dry ingredients to wet in 2 increments and beat on low until combined. Scrape sides between each addition. Add chocolate chips and fold into batter with rubber spatula. Pour batter into greased cake pan. Bake 15-20 minutes. While baking, we are going to make the coffee cake topping.
Coffee Cake Topping: In a small bowl add softened butter, ground cinnamon, brown sugar, sugar and walnuts. Add flour & mix until combined.* Carefully remove banana bread after 20 minutes & crumble topping gently all over the top. Place back in oven to finish baking (about 30 minutes or until toothpick comes out clean or with a very fine crumb or two. Cool on wire rack & carefully flip remove from pan when cool enough.
Serve when fully cooled (or warm to get the gooey chocolate)

Notes

Springform Pan: you can use a greased cake pan with a parchment circle and removing the coffee cake will be a breeze. It's also even more of a breeze with a springform pan if you have one!
Bananas: make sure they are very ripe (extra brown & ripe is always best)
Sour Cream: feel free to substitute with greek yogurt or a full fat greek yogurt. I LOVE sour cream, but this is a great sub.
the more soft the butter in the topping, the more crumbly the topping will be. so if it is a little warm or melted, it may be a little more crumbly.
I like to use salted or unsalted butter here, but if you use unsalted - add a pinch of salt

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