Banana Coffee Cake 

This banana coffee cake is so amazing!! It’s moist and fluffy with a perfect little crunch from the streusel topping. I could eat this every day! It also makes your house smell heavenly while baking!! 

The best part is that it’s not hard to make at all! I love doing this with overripe bananas every once in a while instead of plain banana bread. 

It is the perfect breakfast treat, snack, or dessert! 

Ingredients 

For the banana coffee cake: 

-3/4 cup (1 1/2 sticks) unsalted butter, room temperature 

-3/4 cups white granulated sugar 

-2 to 3 very ripe bananas, mashed 

-2 large eggs, room temperature 

-2 tablespoons sour cream 

-2 teaspoons vanilla extract 

-1 1/3 cups gluten free 1:1 measure flour (I highly recommend King Arthur brand) 

-3/4 teaspoon baking powder 

-1/2 teaspoon baking soda 

-1/2 teaspoon salt

-1/2 teaspoon ground cinnamon 

For the streusel topping: 

-8 tablespoons (1 stick) unsalted butter, melted

-1 1/4 cups gluten free 1:1 flour 

-1/2 cup light or dark brown sugar, packed

-1/3 cup white granulated sugar 

-1 teaspoon ground cinnamon 

-1/4 teaspoon salt 

For the glaze: 

-1/2 cup powdered sugar 

-2 to 3 teaspoons milk of choice 

-1/2 teaspoon vanilla extract 

Instructions 

For the banana coffee cake: 

1. Preheat oven to 350 degrees Fahrenheit and grease a 9×13 inch baking pan. 
2. Combine the butter and sugar in the bowl of a stand mixer or using a hand mixer. Beat until well combined, then stir in mashed bananas.
3. Add eggs and mix. Add sour cream and vanilla extract and mix until combined. 
4. In separate bowl, combine gluten free flour, baking powder, baking soda, salt, and cinnamon. 
5. Slowly incorporate the dry mixture into the wet mixture until just combined. Do not over mix. 
6. Pour batter into greased pan. 

For the streusel topping:

1. Melt butter in microwave safe, medium sized bowl. 
2. Whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium sized bowl. Pour melted butter over mixture and use a fork to stir until crumbly and combined.
3. Sprinkle streusel evenly over cake batter. 
4. Bake for about 30 minutes. 
5. Remove from oven and cool completely before adding glaze. 

For the glaze:

1. Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled banana coffee cake.
2. Enjoy!!! 

Notes 

-You could add some chopped pecans to the streusel topping for an extra crunch. 

-This can be made with regular wheat flour if you don’t need it to be gluten free. 

Prepared batter in the pan before baking

The mixed up streusel topping

Before baking

Baked and cooled-ready for the glaze

All done!!

Enjoy!! It is DELICIOUS!