Banana Coffee Cake with Walnut Streusel

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4.42 from 12 reviews

Banana Coffee Cake with Walnut Streusel

Eileen Gray

Super moist banana cake layered with walnut streusel and topped with walnut crumb topping.

Prep Time30

Bake Time1

Total Time1 30

Servings:16 servings

Ingredients

Streusel

2 ½ oz brown sugar (⅓ cup)
2 ½ oz granulated sugar (⅓ cup)
4 oz walnuts (1 cup)
2 teaspoons ground cinnamon
2 ¼ oz cake flour (½ cup, see note)
2 oz unsalted butter (room temperature)

Batter

8 oz very ripe bananas (1 cup mashed)
4 oz sour cream (½ cup)
2 large eggs
1 teaspoon vanilla extract
9 oz cake flour (2 cups)
6 oz granulated sugar (¾ cup)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
6 oz unsalted butter (room temperature)

Instructions

Make the Streusel

Combine 2 ½ oz brown sugar, 2 ½ oz granulated sugar, 4 oz walnuts and 2 teaspoons ground cinnamon in a food processor. Process until the nuts are chopped coarsely but not ground to a powder. Remove ⅔ cup (3½ oz) for filling, Add 2 ¼ oz cake flour and 2 oz unsalted butter to the remaining streusel and process until it just begins to form clumps.

Make the Batter

Butter and flour a 9" springform pan. Preheat the oven to 350 °F.
Combine 8 oz very ripe bananas (mashed) with 4 oz sour cream, 2 large eggs and 1 teaspoon vanilla extractt, set aside.
In a mixing bowl, combine 9 oz cake flour, 6 oz granulated sugar, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon table salt. Mix the dry ingredients on low speed to distribute the salt and leavening.
With the mixer running on low, add 6 oz unsalted butter to the dry ingredients. Add ½ the banana mixture and increase the speed to medium. Mix on medium speed for 2 minutes to lighten the batter. Scrape the bowl and beater.
With the mixer on low speed add the remaining banana mixture in two batches. Scrape the bowl and beater between additions.
Pour ½ of the batter into the prepared pan and smooth to an even layer. Sprinkle the reserved streusel filling over the batter. Drop dollops of the remaining batter over the filling and smooth to an even layer. Grab big clumps of the streusel topping and break them into chunks evenly over the batter.
Bake until the cake springs back when lightly touched or a toothpick inserted in the center comes out clean, about 45 minutes.
Cool for 10 minutes before releasing the springform pan.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The cake keeps well at room temperature for several days.

The recipe can also be baked as muffins. You should get about 12 jumbo or 24 standard muffins.

Nutrition