BANANA CINNAMON BREAKFAST CAKE
Banana Breakfast Cake is a delicious banana coffee cake with a tasty vanilla glaze. Everyone loves when we have this for breakfast! A soft and tender banana coffee cake with cinnamon oat crumb topping and icing makes for a great breakfast treat.
Servings: 16
Calories: 340kcal
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 tsp lemon juice
- 1 tsp vanilla
- 2 ripe bananas mashed
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Crumb Topping
- 1/2 cup butter
- 1 cup powdered sugar
- 1/2 cup flour
- 1/2 cup quick oats
- 1 tsp cinnamon
- 1/2 cup chopped walnuts optional
Glaze (optional)
- 3/4 cup powdered sugar
- 1 Tbsp melted butter
- 2 tsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 or 8x11 glass pan with nonstick spray.
- In a large bowl, combine the eggs, sugar, melted butter, buttermilk and vanilla. Stir until combined. Add in bananas.
- Combine dry ingredients in a separate bowl. Mix 1/3 of the dry ingredients into the wet ingredients, stirring just until combined. Repeat until ingredients are completely mixed. (Note: quick breads/ cakes like this do better if mixed by hand! Don't over mix and it's okay if there are a few lumps!)
- Pour batter in the prepared pan.
- To prepare the crumb topping, combine all ingredients except butter. Cut butter into small pieces and add to the mixture. Using a pastry cutter (or 2 forks) blend the ingredients until crumbly. Pour over top of batter in the pan.
- Bake for 35-40 minutes. Let cool and drizzle with glaze.
Glaze
- Whisk together the glaze ingredients until smooth and drizzle over cake as desired.
Nutrition
Calories: 340kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 266mg | Potassium: 149mg | Fiber: 2g | Sugar: 28g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg