Do you ever wake up one morning and all of a sudden have a pile of ripe bananas sitting on your counter? I swear it happens overnight! The perfect yellow banana becomes ripe in the matter of a nights sleep. This easy Bakery-Style Almond Banana Coffee Cake with Crunchy Almond Streusel is the perfect solution so you don’t go B-A-N-A-N-A-S over figuring out a recipe for them!
Why You’ll Love this Recipe
There’s something about a coffee cake sitting on the counter that makes a house feel a little more inviting. Growing up coffee cake was made only on special occasions, normally on Christmas day when it’s chilly outside. However, turning the traditional coffee cake into something that uses fresh fruit and almond flour calls for a special treat that can be enjoyed in the summertime as well! Made with ripe bananas, almond flour, a buttery cinnamon-almond crumble, and a sweet cinnamon glaze, every bite is soft, tender, and packed with flavor. Not only does this recipe use pantry friendly ingredients, you can bake this delicious breakfast treat with no heavy duty equipment either.
Tips for Baking this Bakery-Style at Home
Use Very Ripe Bananas
The best bananas for this coffee cake are heavily speckled or mostly brown. As bananas ripen, they become sweeter and softer, adding more flavor and moisture to the cake. If your bananas aren’t there yet, don’t worry. Here’s a little tip to help your bananas become just right for this recipe.
Place unpeeled bananas on a baking sheet and bake at 300°F for 15–20 minutes, or until the peels turn black and the fruit softens. Let them cool completely before mashing and adding to the batter. I have used this shortcut before and it’s great when you’re in a pinch.
Let’s talk Almond Streusel
Not going to lie, I’m a sucky for a good streusel topping. The little crunch with hints of butter and sliced almonds pair so well with the almond banana coffee cake. I’m not saying this is the star of the recipe but definitely close.
When making the Almond Streusel Topping, you have to place it in the fridge to get firm while making the batter. The pieces will clump together while it is chilling and that’s okay. Once you’re ready to top off the coffee cake, simply break apart the pieces and evenly distribute over the cake. Leaving larger clumps together is a great way to create a bakery style finish so don’t be afraid to leave behind larger pieces! Also, be mindful once it’s in the oven! Keep an eye on it once you have about 20 minutes left. If you see the topping getting a little brown, gently tent over tin foil to help reduce it from browning too fast.
Ingredients You’ll Need:
- Unsalted butter
- Light brown sugar
- White granulated sugar
- Bananas: Mash baby mash! Make sure your bananas are mashed before incorporating into the batter for an even taste of banana in every bite.
- Egg
- Vanilla bean paste
- Sour cream: The perfect ingredient to help create a soft crumb in all throughout.
- Almond flour: Brings a subtle softness to the recipe.
- All purpse flour: Please measure your flour appropriately. Too little or too much and this will not turn out how you want it too. This is a key ingredient to help balance the moisture and create a sturdy structure.
- Cinnamon
- Baking powder, baking soda, and salt
- Sliced almonds: Adds a little more crunch factor into the almond streusel topping.
- Powdered sugar
- Cinnamon Syrup: This ingredient that is new from Rising Star brings the perfect amount of warmth and notes of cinnamon to top off this breakfast treat. If you don’t have this Cinnamon Syrup, you can easily replace with same amount of vanilla bean paste or vanilla extract with a pinch of cinnamon.
How to Store the Almond Banana Coffee Cake
Room Temperature
Once completely cooled, store the coffee cake in an airtight container or tightly wrap it with plastic wrap. It will stay fresh at room temperature for up to 3 days.
Refrigerator
For longer storage, place the cooled coffee cake in an airtight container and refrigerate for up to 1 week. The cake may firm up slightly when chilled, so allow slices to come to room temperature or warm them for a few seconds in the microwave before serving.
Freezer
This coffee cake freezes so well which make its great for a busy morning. Wrap individual slices or the entire cake tightly in plastic wrap, followed by a layer of aluminum foil, and place in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, transfer the cake to the refrigerator overnight or let individual slices sit at room temperature for 1–2 hours. For the best texture, add the glaze after thawing if making ahead specifically for freezing.
Let’s Start Baking!
Bakery-Style Almond Banana Coffee Cake with Crunchy Almond Streusel
Ingredients
Almond Banana Bread Coffee Cake:
- ¼ cup unsalted butter, softened (113g)
- ¾ cup light brown sugar, (150g)
- ¼ cup white granulated sugar, (50g)
- 2 bananas, mashed (220g)
- 1 egg, room temperature
- 2 tsp vanilla bean paste
- ½ cup sour cream, room temperature (120g)
- ¾ cup almond flour (72g)
- 1 1/4 cup all purpose flour (156g)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
Almond Streusel Topping:
- ¼ cup unsalted butter, melted (56g)
- ½ cup all purpose flour (63g)
- ½ cup light brown sugar (100g)
- ½ cup sliced almonds
- 1 tsp cinnamon
Cinnamon Glaze:
- ½ cup powdered sugar,
- 2 tbsp milk
- 1 tsp Rising Star cinnamon syrup
Instructions
- Preheat your oven to 350°F (177°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving overhang on the sides.
Almond Streusel Topping:
- Make your Almond Streusel topping first. In a medium bowl, stir together the melted butter, flour, brown sugar, cinnamon, and pinch of salt until crumbly. Fold in the sliced almonds. Place in the refrigerator while making your batter.
Almond Banana Bread Coffee Cake:
- In a large mixing bowl using a handheld mixer or a stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the mashed bananas, egg, vanilla bean paste, and sour cream. Mix on medium low speed until smooth and fully combined.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Spread the batter evenly into the prepared baking dish. Sprinkle the crumble evenly over the batter, gently pressing into the batter.
- Bake for 45-50 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
- Allow the coffee cake to cool completely in the pan.
Cinnamon Glaze:
- In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and cinnamon syrup until smooth. Add additional milk as needed to reach your desired consistency.
- Drizzle the glaze over the cooled coffee cake. Slice and serve!
Notes
- This recipe will make 12 smaller slices or 9 larger slices depending on how it is cut.
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