Spiced Banana Bread Coffee Cake Recipe

Spiced Banana Bread Coffee Cake

• Level: Easy
• Yield: 8 to 10 servings
• Nutritional Information per Serving (1 of 10 servings): Calories 522, Total Fat 21 g, Saturated Fat 12 g, Carbohydrates 79 g, Dietary Fiber 2 g, Sugar 50 g, Protein 6 g, Cholesterol 90 mg, Sodium 258 mg
• Total Time: 1 hr 40 min (plus cooling)
• Active Time: 30 min

Transform your breakfast routine with this irresistible Spiced Banana Bread Coffee Cake, fusing the comforting flavors of moist banana bread and crumbly coffee cake. A cozy kick of garam masala elevates the tender sour cream base and buttery streusel topping, crowned with a sweet confectioners' sugar glaze that begs for your morning coffee.

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon garam masala
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup mashed very ripe bananas (about 2 to 3 bananas)
• 1/2 cup sour cream

For the Topping and Glaze:

• 3/4 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 5 tablespoons cold unsalted butter, cut into cubes
• 1 1/4 teaspoons garam masala
• Pinch of salt
• 1 cup confectioners' sugar
• 2 to 3 tablespoons milk

Instructions

1. Prepare the cake: Heat the oven to 350F. Line a 9-inch square baking pan with two overlapping sheets of parchment paper, leaving about 2 inches of overhang on all sides for easy cake removal. Mix the flour, baking powder, garam masala, baking soda, and salt in a bowl. In a large bowl, beat the butter and granulated sugar using a mixer on medium-high until light and fluffy, about 3 minutes. Add in the eggs and vanilla, then blend in the mashed bananas. With the mixer on low, alternate beating in the flour mixture and sour cream in three parts until combined. Increase speed to medium-high briefly to fully incorporate. Pour the batter into the prepared pan.
2. Make the topping: Blend together flour, brown sugar, butter, 3/4 teaspoon of garam masala, and salt in a medium bowl. Use your fingers to mix until the mixture forms crumbly clumps with no dry flour left. Sprinkle this evenly over the cake batter. Bake until the topping is golden and a toothpick inserted in the center comes out clean, about 60 to 65 minutes. Remove the cake from the oven and let it cool in the pan on a rack.
3. Prepare the glaze: In a bowl, whisk the confectioners' sugar, the remaining 1/2 teaspoon garam masala, and 2 tablespoons of milk until smooth. Add more milk as needed to achieve a drizzle-able consistency. Lift the cooled cake from the pan using the parchment overhang and drizzle the glaze over the top before serving.

Photograph by Kate Sears