Banana streusel coffee cake
Banana streusel coffee cake! Combines the richness of banana bread plus the decadence of streusel, so you really cannot go wrong. This is adapted from a recipe I found in my mother’s recipe box, that used up sour milk back in the Depression when the ice man didn’t deliver in time and their milk went sour. It didn’t take us long to learn as kids that if we ignored the bananas on the counter and let them go brown, they would magically turn into banana cupcakes while we were at school.

I’ve adapted it to be gluten-free, and then added the streusel component from the 1950 Betty Crocker Picture Cook Book that she often cooked from.

Banana streusel coffee cake

Banana streusel coffee cake

The richness of banana bread with the decadence of streusel.
4.50 from 2 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 15 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1/2 cup butter (unsalted) can use vegan butter or Spectrum organic shortening
  • 1 cup granulated sugar (organic)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (gluten-free) Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
  • 1/2 teaspoon sea salt can omit for low-sodium version
  • 1/2 teaspoon baking soda can use sodium-free baking soda
  • 1/4 cup yogurt sour milk, buttermilk, or kefir
  • 2 bananas ripe, mashed with a fork

Streusel mixture

  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour (gluten-free) Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 tablespoons butter (unsalted) melted
  • 2 teaspoons cinnamon
  • 1/2 cup walnuts finely chopped

Instructions
 

  • Preheat oven to 350Fº/180Cº/gas mark 4. Grease a 6 ½” by 10” cake pan (or similar size).
  • Cream butter and sugar in mixing bowl.
  • Add eggs & vanilla extract, beating until fluffy.
  • Sift dry ingredients together, then add to batter with yogurt and mashed bananas.
  • Put half of batter into prepared pan.
  • Combine streusel ingredients in a bowl and mix well. Sprinkle half over the batter in the pan.
  • Scrape in rest of the batter and smooth the top, then sprinkle over the rest of the streusel.
  • Bake for 35-50 minutes (will depend on the size of your pan). Top should be firm in the center and spring back when pressed with a finger, but be careful as the sugar in the streusel will be very hot.
  • Cool complete on a wire rack before cutting into squares.