Banana Coffee Cake

Prep Time:

35m

Bake/Cook Time:

35m

Yield:

12 servings

This Banana Coffee Cake likely offers a delightful balance of flavors. The ripe bananas provide a natural, fruity sweetness, which is complemented by the rich, deep notes of the caramel sauce. The cinnamon in both the cake and the crumb topping adds a warm, spicy undertone, while the sour cream contributes a subtle tanginess, enhancing the overall richness of the cake. The crumb topping, with its combination of brown sugar and butter, adds a sweet, buttery crunch, contrasting nicely with the soft, moist texture of the cake. The optional drizzle of caramel sauce and a sprinkle of flaky sea salt on top add a layer of gooey sweetness and a hint of saltiness to balance the flavors.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Crumb Topping

2 1/2 cups unbleached, all-purpose flour
3/4 cup Imperial Sugar Light Brown Sugar, packed
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
12 tablespoons salted butter, melted

Banana Coffee Cake

2 cups unbleached, all-purpose flour*
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe banana
1/4 cup sour cream, room temperature
5 1/2 tablespoons caramel sauce, such as Ghirardelli, divided
2 teaspoons vanilla extract
1/2 cup salted butter, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs, room temperature

Finishing

Caramel sauce, optional
Flaky sea salt, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Grease and flour a 11 X 7-inch pan.
Make crumb topping. Whisk flour, light brown sugar, salt, and cinnamon in a bowl. Sprinkle vanilla over top. Pour in melted butter. Use your hands to work together until mixture forms moist clumps. Set aside.
To make cake, whisk flour, baking soda, cinnamon, and salt together. In another bowl, whisk together mashed banana, sour cream, 2 tablespoons caramel sauce, and vanilla. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, scraping down bottom and sides of bowl as needed.
On low speed, add flour mixture in two additions, mixing in wet ingredients between the two additions. Mix just until combined. Spoon into prepared pan and spread evenly.
Drizzle remaining 2 1/2 tablespoons caramel sauce over cake batter. Scatter crumb topping over top, forming clumps with your fingers as you scoop from the bowl onto cake.
Bake for 35 minutes or until a toothpick inserted into the cake layer comes up with moist crumbs. Let cool completely on a wire rack.
Cut into squares to serve. If desired, spoon a little caramel sauce onto each plate, sprinkle with a pinch of flaky sea salt, then place coffee cake on top.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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