Description
Tender banana coffee cake topped with chunky brown-butter cinnamon streusel and light vanilla glaze.
Ingredients
Scale
- 1 cup (226 g) unsalted butter, divided
- 2 1/2 cups (313 g) all-purpose flour, divided
- 1 cup (200 g) packed light brown sugar, divided
- 2 tsp ground cinnamon
- 1 tsp fine salt, divided
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (150 g) granulated sugar
- 2 large eggs (100 g without shells), room temperature
- 1 cup (230 g) mashed ripe banana
- 1/2 cup (120 g) full-fat sour cream, room temperature
- 2 tsp (10 ml) vanilla extract
- 1/4 cup (60 ml) whole milk, room temperature
- 3/4 cup (90 g) powdered sugar
- 1 tbsp (15 ml) whole milk, plus more as needed
Instructions
- Brown the butter in a light saucepan. Divide between two bowls and cool for 15 minutes.
- Heat the oven to 350°F (175°C). Line a 9-inch (23 cm) square light metal pan with parchment.
- For the crumb, mix 1 cup (125 g) flour, 1/2 cup (100 g) brown sugar, cinnamon, and 1/4 tsp salt. Stir in 6 tbsp (85 g) brown butter, squeeze into clumps, and chill.
- Whisk remaining flour, baking powder, baking soda, and remaining salt.
- Beat remaining brown butter with granulated sugar and remaining brown sugar. Beat in eggs one at a time.
- Mix in banana, sour cream, vanilla, and 1/4 cup milk. Fold in dry ingredients.
- Spread in the pan and cover with cold crumb. Bake 38-45 minutes, until a center tester has no wet batter.
- Cool completely. Whisk powdered sugar with 1 tbsp milk and drizzle lightly before cutting into 12 squares.
Notes
Weigh the mashed banana, cool the brown butter, and chill the streusel so the crumb remains distinct.