Brown Butter Banana Coffee Cake
Brown Butter Banana Coffee Cake
Ingredients
For the Brown Butter
- 113 g unsalted butter
For the Cake
- 225 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 150 g granulated sugar
- 50 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 g mashed ripe bananas, about 2 medium
- 60 g sour cream
For the Streusel Topping
- 50 g all-purpose flour
- 50 g granulated sugar
- 25 g brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 56 g cold unsalted butter, cubed
For the Glaze
- 120 g powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Melt 113g unsalted butter in a saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma. Pour the browned butter into a heatproof bowl and set aside to cool.
⏱️ 10 min
- 2
In a bowl, combine 50g all-purpose flour, 50g granulated sugar, 25g brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 56g of cold, cubed unsalted butter. Use your hands to mix the ingredients until a crumbly texture is achieved. Set this mixture aside.
⏱️ 5 min
- 3
In a separate bowl, whisk together 225g all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Set these dry ingredients aside.
⏱️ 3 min
- 4
In a large bowl, combine 150g granulated sugar and 50g light brown sugar. Add 2 large eggs, 1 teaspoon vanilla extract, 120g of mashed ripe bananas, 60g sour cream, and the cooled brown butter. Mix until all wet ingredients are well combined.
⏱️ 5 min
- 5
Gradually add the reserved dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 2 min
- 6
Line a 9-inch (23cm) square baking pan with parchment paper.
⏱️ 2 min
- 7
Pour half of the prepared cake batter into the lined pan. Evenly sprinkle half of the streusel topping over this layer of batter. Carefully pour the remaining cake batter over the streusel layer. Finally, top the cake with the remaining streusel mixture.
⏱️ 3 min
- 8
Preheat your oven to 180°C (350°F). Bake the assembled cake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 180
- 9
Allow the cake to cool completely in the pan before proceeding to glaze it.
⏱️ 60 min
- 10
In a small bowl, whisk together 120g powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until a smooth glaze forms. Drizzle this glaze generously over the completely cooled coffee cake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Banana Coffee Cake
For the Brown Butter
- 113 g unsalted butter
For the Cake
- 225 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 150 g granulated sugar
- 50 g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 g mashed ripe bananas, about 2 medium
- 60 g sour cream
For the Streusel Topping
- 50 g all-purpose flour
- 50 g granulated sugar
- 25 g brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 56 g cold unsalted butter, cubed
For the Glaze
- 120 g powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
Melt 113g unsalted butter in a saucepan over medium heat, stirring occasionally. Continue cooking until the butter turns golden brown and emits a nutty aroma. Pour the browned butter into a heatproof bowl and set aside to cool.
⏱️ 10 min - 2
In a bowl, combine 50g all-purpose flour, 50g granulated sugar, 25g brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 56g of cold, cubed unsalted butter. Use your hands to mix the ingredients until a crumbly texture is achieved. Set this mixture aside.
⏱️ 5 min - 3
In a separate bowl, whisk together 225g all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Set these dry ingredients aside.
⏱️ 3 min - 4
In a large bowl, combine 150g granulated sugar and 50g light brown sugar. Add 2 large eggs, 1 teaspoon vanilla extract, 120g of mashed ripe bananas, 60g sour cream, and the cooled brown butter. Mix until all wet ingredients are well combined.
⏱️ 5 min - 5
Gradually add the reserved dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
⏱️ 2 min - 6
Line a 9-inch (23cm) square baking pan with parchment paper.
⏱️ 2 min - 7
Pour half of the prepared cake batter into the lined pan. Evenly sprinkle half of the streusel topping over this layer of batter. Carefully pour the remaining cake batter over the streusel layer. Finally, top the cake with the remaining streusel mixture.
⏱️ 3 min - 8
Preheat your oven to 180°C (350°F). Bake the assembled cake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 180 - 9
Allow the cake to cool completely in the pan before proceeding to glaze it.
⏱️ 60 min - 10
In a small bowl, whisk together 120g powdered sugar, 1-2 tablespoons milk, and 1/2 teaspoon vanilla extract until a smooth glaze forms. Drizzle this glaze generously over the completely cooled coffee cake.
⏱️ 5 min