Banana streusel coffee cake
The richness of banana bread with the decadence of streusel.
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.