Banana Coffee Cake with Walnut Streusel
Super moist banana cake layered with walnut streusel and topped with chunky walnut crumb topping.
servings
Ingredients
Streusel & Topping
- 2 ½ oz brown sugar (⅓ cup)
- 2 ½ oz granulated sugar (⅓ cup)
- 4 oz walnuts (1 cup)
- 2 teaspoons ground cinnamon
- 2 ¼ oz cake flour (½ cup, see note)
- 2 oz unsalted butter (room temperature)
Batter
- 8 oz very ripe bananas (weight after peeling)
- 2 large eggs (room temp)
- 1 teaspoon vanilla extract
- 4 oz sour cream (½ cup, divided)
- 9 oz cake flour (2 cups)
- 6 oz granulated sugar (¾ cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- 6 oz unsalted butter (room temperature)
Instructions
Make the Streusel
- Combine 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 4 oz walnuts and 2 teaspoons ground cinnamon in a food processor. Process until the nuts are chopped coarsely. Remove ½ cup (2 ½ oz) for filling. Add 2 ¼ oz cake flour and 2 oz unsalted butter to the remaining streusel and process until it begins to form clumps. Set this aside for the topping.
Make the Batter
- Butter and flour a 9" springform pan. Preheat the oven to 400 °F .
- In a small bowl, use a fork to mash 8 oz very ripe bananas. You should get about 1 cup of banana. Add 2 large eggs and 1 teaspoon vanilla extractt, and half of the sour cream. Set aside.
- In a mixing bowl, combine 9 oz cake flour, 6 oz granulated sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon table salt. Mix the dry ingredients on low speed to distribute the salt and leavening.
- With the mixer running on low, add 6 oz unsalted butter and the rest of the sour cream to the dry ingredients. Mix to combine then beat on medium speed for 2 minutes to lighten the batter. Scrape the bowl and beater.
- With the mixer on low speed add the banana mixture in two batches. Scrape the bowl and beater between additions.
- Pour ½ of the batter into the prepared pan and smooth to an even layer. Sprinkle the reserved streusel filling over the batter. Drop dollops of the remaining batter over the filling and spread to cover the filling. Grab big clumps of the streusel topping and break them into chunks over the batter.
- Slide the pan onto the bottom rack of the oven. Bake for 10 minutes then reduce the heat to 350 °F. Bake another 35-40 minutes until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before releasing the springform pan.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake keeps well at room temperature for several days.
This recipe can be baked as 12 jumbo muffins. The muffin tins should only be about 1/2 full after the crumbs are added. You're better off under filling than over filling the pans.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!