Banana Caramel Coffee Cake – A Perfectly Moist and Flavorful Dessert

This Banana Caramel Coffee Cake combines the best of banana bread and cinnamon coffee cake into one irresistibly moist and flavorful dessert. The dense banana cake is swirled with a cinnamon-sugar layer for added sweetness, topped with a brown sugar crumble for a perfect crunchy contrast. Finished with a sweet icing drizzle, this cake is a delightful treat for any occasion, especially for breakfast, brunch, or an afternoon snack. Serve it slightly warm, and enjoy with a cup of coffee for the ultimate indulgence.

Ingredients:

For the Banana Cake:

• 1 ½ cups (195g) all-purpose flour
  
  

• ¾ teaspoon baking soda
  
  

• ½ teaspoon salt
  
  

• 6 tablespoons unsalted butter, melted
  
  

• ½ cup (100g) granulated sugar
  
  

• ½ cup (100g) light brown sugar, packed
  
  

• ⅓ cup (80g) sour cream, room temperature
  
  

• 1 large egg, room temperature
  
  

• 2 teaspoons vanilla extract
  
  

• ¾ cup (190g) mashed ripe bananas (about 2 medium bananas)
  
  

For the Cinnamon Sugar Layer:

• 3 tablespoons light brown sugar
  
  

• 1 ½ teaspoons cinnamon
  
  

For the Crumble:

• 1 cup + 2 tablespoons (150g) all-purpose flour
  
  

• 1 teaspoon cinnamon
  
  

• ⅓ cup (65g) granulated sugar
  
  

• ⅓ cup (65g) light brown sugar, packed
  
  

• ½ cup (110g) unsalted butter, melted
  
  

For the Icing (optional):

• ½ cup powdered sugar
  
  

• 1 tablespoon milk
  
  

Directions:

1. Preheat your oven to 325°F (163°C) and grease an 8x8-inch baking pan. Line the pan with parchment paper, allowing it to hang over the sides for easy removal.
   
   

2. In a small bowl, prepare the crumble by mixing flour, cinnamon, sugars, and melted butter. The mixture should resemble wet sand. Place it in the refrigerator to chill.
   
   

3. For the banana cake, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
   
   

4. In a large bowl, whisk together the sugars and melted butter. Add the sour cream, egg, vanilla, and mashed bananas, whisking until fully combined.
   
   

5. Gradually add the dry ingredients to the wet ingredients and gently mix with a rubber spatula until just combined. Be careful not to overmix.
   
   

6. Spread half of the batter into the prepared pan. Sprinkle the cinnamon sugar mixture evenly on top.
   
   

7. Carefully spoon the remaining batter over the cinnamon sugar layer and gently spread it into an even layer.
   
   

8. Remove the crumble from the refrigerator and crumble it over the top of the batter, ensuring an even distribution.
   
   

9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
   
   

10. Allow the cake to cool for 30-40 minutes. Meanwhile, whisk together the powdered sugar and milk to make the icing.
    
    

11. Drizzle the icing over the cooled cake, then slice and serve.
    
    

Nutritional Value (per serving):

• Calories: 314 kcal
  
  

• Carbohydrates: 46g
  
  

• Protein: 3g
  
  

• Fat: 14g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 36mg
  
  

• Sodium: 260mg
  
  

• Potassium: 214mg
  
  

• Fiber: 2g
  
  

• Sugar: 29g
  
  

• Calcium: 26mg
  
  

• Iron: 1mg