This super moist Banana Coffee Cake is like a cross between the best banana bread and a cinnamon coffee cake. It's also amped up with a cinnamon sugar swirl and sweet crumble topping!
Banana Cake all-purpose flour baking soda salt unsalted butter granulated sugar light brown sugar sour cream large egg vanilla extract bananas cinnamon Topping all-purpose flour cinnamon granulated sugar light brown sugar unsalted butter powdered sugar milk homemade salted caramel
1. Start by making the crumble – Combine the flour, cinnamon, and sugars. Mix in the melted butter. The mixture should resemble wet sand. Place the bowl in the refrigerator to chill while the rest of the cake is made. 2. Whisk together the sugars and butter. 3. Once fully combined, whisk in the sour cream, egg, vanilla, and mashed banana.
4. Gently mix in the dry ingredients using a rubber spatula. 5. Spread half of the batter into the pan. Combine the cinnamon sugar mixture and sprinkle an even layer on top. 6. Cover with the remaining batter and gently spread it even.
7. Remove the crumble from the refrigerator. It should now be cold and firm. Crumble it on top in an even layer. 8. Bake for 40-45 minutes or until a toothpick in the center comes out clean with a few moist crumbs. 9. Allow the cake to cool for about 30-40 minutes.
10. While it cools, whisk together the powdered sugar and milk to make the icing. It should make a glue-like consistency. If it’s too thick, add 1/2 tbsp of milk at a time until it turns smooth. 11. Drizzle the icing on top of the slightly warm cake and enjoy!