Second, start making the cake batter by mashing the bananas in a large mixing bowl. Toss in the toasted walnuts and refrigerate. Then, cut cold butter into the dry ingredients with a pastry blender or press with the tips of your fingers until the mixture resembles wet sand. You can always skip straight to the printable recipe card at the end of this post.įirst, make the walnut cinnamon streusel by stirring together flour, brown sugar, kosher salt, and cinnamon. The following instructions, step by step photos and tips are here to help you visualize how to make the recipe. A potato masher is great for mashing the bananas.A pastry blender could be useful to make the streusel with but you could also just use your bare hands.But if you don’t have one, a regular cake pan or square baking pan works just fine and you can serve the cake directly from the pan. A springform cake pan is useful to have so you don’t have to flip the cake out of the pan and mess up the streusel on top.The coffee cake batter and crumb topping can be made entirely by hand, but here are some notes on tool you may need: Cinnamon – cinnamon is also only used in the streusel topping, feel free to adjust the amount to your liking.I always toast the nuts before using them in recipes to bring out their flavor. Walnuts – walnuts are only used in the crumb topping and not the cake since the crumb topping will be added in the middle of the cake as well as the top.For table salt, use about half to two thirds as much. Salt – I always use kosher salt in all my recipes.The baking soda will be activated by the acidity in the brown sugar, so if you’re not using brown sugar in this recipe, replace baking soda with baking powder. Leavening agents – I use both baking soda and baking powder.However, I have not tried it with this particular recipe. Readers have successfully substituted gluten free flour in some other recipes. If you want to make this gluten free, try Bob’s Red Mill or King Arthur gluten free flour. But if you don’t have brown sugar, you can substitute granulated sugar both in the batter and the streusel. Dark or light brown sugar will both work. Sugar – bananas and brown sugar go well together in this recipe.Vanilla – pure vanilla extract is added to compliment the banana flavor and to give the cake more complexity.As for the streusel, salted butter might be too salty since the recipe only calls for a pinch of salt here. You can substitute salted butter but you’ll need to reduce the amount of salt in the batter or omit it all together. Butter – unsalted butter is used for the crumb topping as well as the banana coffee cake batter.Fresh or previously frozen ripe bananas will work here. Banana – super ripe bananas are the star ingredient in this recipe.Below are some notes and substitution tips for each ingredient: It is very easy to make and can be baked in an 8” or 9” cake pan or even a square baking pan.Īs always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post.A typical coffee cake is made with buttermilk, but this recipe uses just banana to maximize the banana flavor. This banana coffee cake features a walnut cinnamon streusel that’s baked in the middle of the cake as well as on top, a quintessential coffee cake characteristic!.Quick to pull together and delicious for both breakfast and dessert. This banana crumb coffee cake is your answer. If you have too many bananas sitting around in the corner of your kitchen browning away, no need to worry. This moist and fluffy banana cake has cinnamon walnut streusel in the middle as well as on top of the cake, giving it a delicious crunch. If you can’t decide between Banana Bread and Coffee Cake, get the best of both worlds with this Banana Coffee Cake.
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