This banana coffee cake with streusel topping is a combination banana bread and cinnamon coffee cake. This moist banana crumble cake requires exactly 2 ripe bananas, is dairy free and the perfect indulgent breakfast.
Preheat the oven to 350 F. Line an 8-inch square pan with parchment paper. Microwave the butter for 10 seconds to soften.
In a small bowl, mix together the cinnamon streusel topping ingredients with a fork. Cut up the butter into small chunks. Set the bowl in the freezer while you make the cake batter.
½ cup (62g) all purpose flour, ⅔ cup (134g) brown sugar, 2 tablespoon cinnamon, ¼ cup butter, chilled
To a blender, combine the banana, milk, sugar, yogurt, and butter. Blend about 30 seconds or until creamy.*
2 bananas, ripe, peeled and cut into chunks, ½ cup (118ml) milk, ½ cup (100g) cane sugar, ¼ cup yogurt, plain, ¼ cup butter, softened
Add flour, baking powder and salt to a mixing bowl. Add the blended mixture to that and use a spoon or hand mixer to combine.
1 ½ cup (186g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
Add half the batter into the pan and spread half the crumble mixture. Then add the rest of the batter and spread the rest of the crumble.
Bake the cake for 50-55 minutes at 350 F. Test the center of the cake with a knife to see if it comes out clean to indicate the cake is done. Cool before cutting to serve.
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Notes
Storage: Store this moist coffee cake in a sealed container at room temperature for up to 2 days or in refrigerator for 5 days. Or freeze for up to one month.*Instead of a blender, you can use a mixture but it might take some work because the bananas need to be broken into a puree.Make the streusel topping first and set it to chill so it doesn't melt fast in the oven.You can use a smaller pan for a higher cake. For example, you can use an 8-inch round pan, or a 7-inch round pan, or even a 6-inch pan and make 3 muffins.