Attention all coffee and cake lovers! Are you looking for a perfect combination of sweet and bold flavors to kickstart your day? Look no further than this Brown Sugar-Banana Coffee Cakes Recipe that will surely satisfy your sweet tooth craving.
At first thought, the idea of combining bananas and coffee may seem odd, but I assure you this recipe is worth trying. The recipe transforms ripe bananas into a moist and tender crumb cake that features cinnamon-laced brown sugar crumb topping. The result is a delightful mixture of banana bread and coffee cake, perfect for breakfast or as a snack any time of day.
Not only is this recipe delicious, but it is also incredibly versatile. You can serve it at formal events or casual gatherings, with family or friends, or just to indulge on your own. The best part? It’s easy to make and takes only a few ingredients you’ve probably got already in your pantry like all-purpose flour, brown sugar, baking powder, eggs, vanilla extract, melted butter, salt, and sour cream.
So what are you waiting for? Preheat your oven to 350 degrees Fahrenheit and get started on making these delicious Brown Sugar-Banana Coffee Cakes today. Trust me; your taste buds will be glad you did!
Why You’ll Love This Recipe
Are you on the hunt for an indulgent, yet easy-to-make coffee cake that is perfect for breakfast, afternoon tea or when you have guests over? Look no further than the Brown Sugar-Banana Coffee Cakes recipe!
This recipe transforms ripe, overripe bananas into a moist cake with a tender crumb that features cinnamon-laced brown sugar. The rich flavor and texture of this cake will satisfy any sweet tooth.
One of the best things about the Brown Sugar-Banana Coffee Cakes recipe is its versatility. It can be served as a classic coffee cake or banana bread, making it ideal for any occasion.
What’s more, this coffee cake recipe serves eight to twelve people, so it’s perfect when hosting large groups or when you want to whip up some treats for your family during busy mornings. You can even double the recipe to make extra and freeze it for future use.
So why not try this delicious Brown Sugar-Banana Coffee Cakes recipe today? Your taste buds (and those of your loved ones) will thank you for it!
To make these delicious Brown Sugar-Banana Coffee Cakes, you will need the following ingredients:
– All-purpose flour: 2 cups
– Baking powder: 2 teaspoons
– Baking soda: 1/2 teaspoon
– Salt: 1/4 teaspoon
– Unsalted butter, melted: 1/2 cup (1 stick)
– Brown sugar, packed: 3/4 cup
– Granulated sugar: 1/2 cup
– Large eggs, at room temperature: 2
– Sour cream, at room temperature: 1/2 cup
– Ripe bananas, mashed: 2 medium bananas (about 1 cup)
– Vanilla extract: 1 tablespoon
Note that for a more delicious recipe, you can choose bananas that are overripe. The brown-butter streusel topping is also an important ingredient that adds a delightful cinnamon-laced sweetness to the coffee cakes.
The Recipe How-To
Now that we have all the ingredients ready, it’s time to move on to the actual recipe. Here’s how you can make these delicious brown sugar-banana coffee cakes:
Step 1: Preheat the Oven and Prepare the Pan
Before starting with the batter, preheat your oven to 350 degrees F. Then, prepare a large muffin pan or a 9-inch cake pan by greasing it with either butter or a baking spray.
Step 2: Make the Batter
In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt until well-combined.
In another bowl, mash 2 ripe bananas and add in 1/2 cup of sour cream along with 1/2 cup of melted butter. Mix everything together until smooth. To this, add in 3/4 cups of brown sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is thoroughly combined.
Add the wet ingredients to the dry ingredients slowly in batches, while stirring constantly until you get a homogeneous batter.
Step 3: Add Toppings
If you want to add toppings like streusel or crumb topping, now is the time to do so. Use your fingers to mix together butter, flour, cinnamon, and both granulated and light brown sugar until you get a sandy texture. Sprinkle it over the top of each cake before baking it in the oven.
Step 4: Bake in the Oven
Pour the batter into the prepared pans and smooth out the tops with a spoon. Bake in the preheated oven for about 18-20 minutes for muffins or over 25 minutes for cakes, or until baked through.
Step 5: Cool and Serve
Allow the cakes to cool down for at least 10 minutes, then remove them from the pan carefully. You can serve these brown sugar-banana coffee cakes warm, garnished with anything you’d like, or at room temperature.
Enjoy your scrumptious homemade brown sugar-banana coffee cakes!
Substitutions and Variations
If you don’t have all the ingredients on hand, don’t worry. There are some substitutions and variations you can try. For the Butter, you can use unsalted butter or margarine as a substitute. If you want to make this recipe dairy-free, replace the butter with a non-dairy butter alternative.
For the all-purpose flour, you can use cake flour for a lighter texture or whole wheat flour for a healthier option. To make these cakes gluten-free, swap out the regular flour for an all-purpose gluten-free baking mix.
If you don’t have brown sugar on hand, white granulated sugar can be used instead. However, brown sugar adds a depth of flavor and moisture to the cake that white sugar cannot replicate.
If you’re not a fan of bananas, you can substitute them with other fruits like blueberries or raspberries. You can also add nuts such as pecans or walnuts to give the cake some crunchiness and texture.
For the streusel topping, try using cold butter instead of melted butter to create a crumbly texture. You can also swap out some of the brown sugar for white sugar for a less sweet topping.
Finally, if you want to take these coffee cakes up a notch, try adding a cream cheese frosting to create a banana cream cheese coffee cake. Another delicious variation is adding a banana nut streusel topping or even creating a banana crumble cake by mixing oatmeal into your streusel topping mixture.
With these substitutions and variations, you can easily customize these cakes to your liking and experiment with new flavor combinations.
Serving and Pairing
If you are a coffee lover like myself, then these brown sugar-banana coffee cakes are the perfect breakfast companion. The cake’s moist and tender crumb features a cinnamon-laced brown sugar-banana flavor that pairs exceptionally well with a freshly brewed cup of coffee.
For an added touch, I recommend serving the cake warm with a dollop of whipped cream or a drizzle of caramel sauce on top. This indulgent treat can also double as an after-dinner dessert, accompanied by a hot cup of tea or coffee.
If you want to take it up another notch, why not consider serving these coffee cakes with banana cream cheese frosting? The creamy texture and sweet yet tangy taste of the frosting perfectly complement the cake’s sweet and nutty flavors.
Alternatively, for more savory pairings, try serving these cakes with breakfast staples like bacon or scrambled eggs. The richness of the cake balances out the saltiness of the bacon or eggs wonderfully, providing you with a well-rounded breakfast experience.
In conclusion, brown sugar-banana coffee cakes are an excellent option for breakfast, brunch, or even as an after-dinner dessert. With such balanced flavors and moist textures, these cakes will undoubtedly be a hit among family and friends alike.
Make-Ahead, Storing and Reheating
If you want to enjoy these Brown Sugar-Banana Coffee Cakes at a later time, you’ll be happy to know that they can be made ahead of time and stored for several days.
To make the coffee cakes ahead of time, simply follow the recipe instructions up to the point of baking. Instead of placing them in the oven, cover them with a plastic wrap or aluminum foil and store them in the refrigerator for up to two days.
When you’re ready to bake them, remove them from the refrigerator and allow them to come to room temperature before placing them in a preheated 350-degree oven. You may need to add an additional five minutes of baking time.
To store baked Brown Sugar-Banana Coffee Cakes, allow them to cool completely before wrapping them tightly in plastic wrap. They can be stored in the freezer for up to three months.
When reheating, remove the plastic wrap and let them thaw overnight in the refrigerator. Preheat your oven to 350 degrees Fahrenheit and place the coffee cake on a baking sheet. Tent it with aluminum foil and bake for 10-15 minutes or until warmed through.
These coffee cakes are best enjoyed fresh out of the oven, but with proper storage and reheating, they can be enjoyed anytime!
Tips for Perfect Results
To ensure that your brown sugar-banana coffee cakes come out with the perfect texture and flavor, follow these tips:
Firstly, make sure that your bananas are ripe – this will give them a sweeter and more intense flavor that will make your cakes taste amazing. If you have overripe bananas that you don’t want to use for banana bread or another recipe, this coffee cake recipe transforms them into a moist and tender crumb.
Secondly, when making the streusel topping for your coffee cakes, be sure to use cold butter. This will help create a crumbly texture that is perfect for a coffee cake topping. If your butter is too soft, the topping may become too greasy or dissolve into the cake itself.
Thirdly, it’s important to incorporate all of the ingredients together well but not over-mix. Over-mixing can cause the gluten in the flour to develop too much, creating a dense cake instead of a light and fluffy one. To avoid this, whisk together the dry ingredients in one bowl and combine the wet ingredients in another before adding them together just until combined – lumps are okay!
Fourthly, use room temperature butter to make the cake batter as it ensures even distribution throughout which helps guarantee a consistent rise when baking.
Lastly, be careful not to overfill your muffin cups when preparing your batter. Only fill them 2/3 full so they have room to expand whilst baking. Overfilled cups won’t cook evenly; fully baked outsides with undercooked middles lead us all to disappointment.
By following these tips, you’ll be sure to create delicious brown sugar-banana coffee cakes that are moist, tender and have just the right amount of sweetness and flavor!
In conclusion, the brown sugar-banana coffee cake recipe is a must-try for any coffee or cake lover out there. This recipe transforms overripe bananas into a moist and tender crumb cake laced with cinnamon and brown sugar. The streusel topping adds a delightful crunch to every bite.
To ensure perfect results, make sure to follow the instructions carefully, and don’t be afraid to experiment with substitutions and variations. You can also pair it with your favorite hot beverage or even add cream cheese frosting for some extra decadence.
Lastly, remember that this recipe is perfect for any occasion. Whether you’re having a cozy morning alone or entertaining friends and family, this banana coffee cake is guaranteed to impress. So why not give it a try? I promise you won’t regret it!
Brown Sugar-Banana Coffee Cakes Recipe
- 2 1/4 cups all-purpose flour, divided
- 1 3/4 cups brown sugar, divided
- 1/2 teaspoon salt, divided
- 1/4 cup butter, cold
- 1/4 cup butter, at room temperature
- 2 large eggs
- 1 tablespoon vanilla
- 1/2 cup mashed ripe banana
- 2 tablespoons baking powder
- 1/4 cup sour cream
- To make streusel mixture, in a food processor or a bowl, whirl or mix 3/4 cup flour, 3/4 cup brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup cold butter into chunks and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside. (Note: to save time in the morning when you are making these, you could do the streusel up to a few days ahead, and store in a zipped baggy in the refrigerator).
- In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup brown sugar until smooth. Beat in eggs and vanilla, scraping down sides of bowl as necessary, until well blended. Beat in mashed bananas.
- In a small bowl, stir together remaining 1 1/2 cups flour, baking powder, and remaining 1/4 teaspoon salt. Stir into banana mixture. Gently fold in sour cream until well blended.
- Grease and flour muffin pans: either a 6-cup jumbo muffin pan, or 18 regular muffin cups.
- Divide batter equally among the 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity) pans, filling each halfway. Sprinkle streusel evenly over tops of cakes (crumble the streusel first if it sticks together).
- Bake in a 350° regular or convection oven until streusel is browned and a wooden skewer inserted into the center of a cake comes out with moist crumbs attached, 18 to 25 minutes. Cool 5 minutes in cups, then invert pan to remove. Serve warm or let cool completely.