Bananas for Bananas: Banana Bread Coffee Cake

There are many food hybrids. The piecaken, cronut, cookie shot, waffle taco, cinnamon roll pancakes, wonut, just to name a few. But one food hybrid that I’ve never seen is a combination of banana bread and coffee cake. So I decided to make a new trend. And here-in lies the top-secret recipe to Banana Broffee Break. Yeah… That’s a really bad name. So if any of you have any good name suggestions to this banana bread-coffee cake hybrid, let me know in the comments below! Let’s get baking!

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This recipe is really cool. Looking at it, you can see it is pretty much a banana bread recipe with a streusel topping. So how does it become a coffee cake? It’s all about texture. The beginning step of this process is crucial. You must cream the butter and sugar together for an extremely long time in order to incorporate as much air as possible into the batter. The result is not a dense banana bread, but a lighter, fluffier version.

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Another thing you might notice in the recipe is the optional coconut milk instead of buttermilk and the optional shredded coconut in the batter. I totally recommend using the coconut products to give your banana bread some tropical flavor. After all, I LOVE coconut. However, I know a lot of people don’t like that nutty flavor and chewy texture of coconut, so yes, it is optional to add to the recipe.

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Oh, and don’t forget the crumb/streusel/the-reason-to-live out of the recipe.This streusel recipe is quite different from your normal recipe in the sense that it is made with powdered sugar. The result (tasty, of course) is that the bread actually darkens more than the streusel, leaving a beautiful contrast of light brown from the bread and a toasted white color of the streusel.

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When baking this awesome brunch item, make sure not to over bake. When a toothpick comes out clean, you are done baking it.

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Look at the beautiful banana bread coffee cake.

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Bask in it’s glory. And as usual: Yum!

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Banana Bread Coffee Cake

Adapted from Little Bits Of 

  • 1 egg
  • 1 c. sugar
  • 1/2 c. unsalted butter/Earth Balance buttery sticks, at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp banana extract (optional)
  • 1/2 c. buttermilk or full-fat coconut milk w/ 1 tsp lemon juice/apple cider vinegar
  • 2 overripe bananas, mashed
  • 2 c. all-purpose flour/whole-wheat pastry flour/white whole-wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3/4 c. unsweetened shredded coconut (optional)
Crumb Topping:
  • 1/2 c. powdered sugar
  • 1/2 c. all purpose-flour/whole-wheat pastry flour/white whole-wheat flour
  • 4 Tbsp unsalted butter/Earth Balance buttery sticks, melted
  • 1/2 tsp cinnamon
  • Pinch of salt
  1. In a large bowl of a mixer, fitted w/ a paddle attachment, beat together the sugar, egg, vanilla, &  banana extract (optional) until combined. Add the butter & beat until smooth & the butter is fully incorporated. You want to incorporate as much air as possible into the batter, so paddle the butter-sugar mixture for longer than you think you should. Beat in the buttermilk & bananas.
  2. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, and coconut. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan* with non-stick spray and pour in the batter.
  3. Make the crumb topping by combining the powdered sugar, flour, cinnamon, salt, & melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.

* Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.

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