Description
This super moist banana coffee cake is topped with a layer of crunchy streusel and drizzled in a homemade salted caramel sauce.
Ingredients
Scale
Banana Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup canola oil
- 1/2 cup 2% greek yogurt
- 1 whole egg + 1 egg yolk
- 1 cup mashed ripe bananas, about 2 medium bananas
- 1 teaspoon vanilla extract
Crumble
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup light brown sugar
- 3 tbsp unsalted butter, cold and cubed
Caramel Sauce (half the recipe)
Instructions
- Preheat your oven the 350F and grease and line an 8×8 baking pan.
- Start by making the crumble. In a small bowl, throw in all the ingredients. Use your hands to crumble everything together. Set aside.
- In another bowl, whisk together the dry ingredients for the banana cake (flour, baking soda, salt, and cinnamon). Set aside.
- In a large bowl, whisk together the sugars and oil. You can use a hand mixer, stand mixer, or just a whisk. Once fully combined, whisk in the greek yogurt and eggs, then the mashed bananas and vanilla.
- Fold in the dry ingredients in two batches.
- Evenly spread the batter into your prepared pan and top with the crumble. Bake for 25-30 minutes or until a toothpick comes out clean. Let it cool at room temperature before taking out of the pan.
- While they cool, make half of my caramel sauce recipe. Pour into a glass container and let it sit out to cool down.
- Drizzle the caramel all over the top of the banana coffee cake and slice. They’re best when served warm. Enjoy!
Keywords: cake, banana cake, coffee cake, crumb cake, easy caramel sauce
