In Good FlavorThis Banana Berry Coffee Cake is great for breakfast or dessert. Its perfect balance of bananas and juicy berries is complemented by the buttery crumb topping, which provides the right amount of crunch and sweetness.
With warmer temperatures and increasing humidity, bananas can spoil quickly. This coffee cake is an excellent way to use bananas that might otherwise go to waste. It’s perfect for mornings when you don’t have time for a big breakfast or when you just want something to grab and go. Enjoy this delicious treat while reducing food waste!I
This cake is moist and delicious! The abundance of mashed bananas, berries, and sour cream provides excellent moisture. The crumb topping offers just the right amount of crunch, butteriness, and sweetness.
How long will this cake last?
This cake is best stored in an airtight container in the refrigerator, where it will remain fresh for five or more days. Refrigerating the cake also helps keep the streusel topping crisp.
While the cake can be kept at room temperature for one day, I recommend refrigerating it after that to prevent the crumb topping from becoming soft due to moisture. To help absorb excess moisture, place a paper towel over the top of the cake before sealing it in the airtight container.
Recipe highlights:
- Mash bananas. Place it in a sieve to drain the water. Discard liquid. Set aside.
- Cream butter and sugar. Add egg. Beat until well blended.
- Mix in sour cream, bananas, vanilla, and almond extracts.
- Mix in dry ingredients.
- Combine flour, sugars, and melted butter to make the streusel (I forgot to add brown sugar in the photo below, hence the follow-up photo).
- Work mixture until crumbly.
- Place the batter and berries in a prepared baking pan in layers.
- Add the streusel topping.
- Bake at 350° F for about 45 minutes.
- See the recipe card below for detailed instructions.
What type of bananas to use?
For the best results, use soft, overripe bananas that have a lot of dark brown spots. The ideal bananas are so ripe that you can smell them from a few feet away. These bananas provide optimal flavor, moisture, and sweetness to your cake. In contrast, less ripe bananas will contribute less of these qualities.
To ensure you always have overripe bananas on hand, you can freeze them. Start by peeling the bananas and cutting them into chunks. Arrange the chunks on a parchment-lined baking sheet and freeze for about two hours or until they are solid. Once frozen, transfer the chunks to a plastic zip-lock bag or an airtight container and store them in the freezer until you are ready to use them. Remember to defrost the banana chunks before adding them to your cake batter.
How to make bananas ripen faster?
If you don’t have any on hand, there are there are ways to speed up the ripening process:
- Place the bananas in a paper bag. Close the bag and place it in a warm area to ripen for 2 to 3 days. If you have greenish bananas, it will take longer. The bag helps trap the ethylene gas the bananas naturally release, speeding up the process. Placing an apple or two in the bag also expedites ripening.
- For immediate ripening, bake them. Preheat the oven to 300° F. Place the bananas on a lined and rimmed baking sheet. Bake for roughly 30 minutes or until the bananas are soft and black. Allow to cool before peeling.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- A 9-inch square cake pan—this one is non-stick aluminized steel with extended handles for easy grip.
- This green mixing bowl set has a non-slip base and a pour spout.
- Silicone spatula for scraping the mixing bowl.
- This Cuisinart handheld mixer has 9 speeds and comes with a storage case.
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Banana Berry Coffee Cake
Description
This Banana Berry Coffee Cake is great for breakfast or dessert. Its perfect balance of bananas and juicy berries is complemented by the buttery crumb topping, which provides the right amount of crunch and sweetness.
Ingredients
For the streusel:
Instructions
- Preheat oven to 350° F.
- Peel and mash bananas with a fork. Measure out one cup. Place in a sieve for at least 10 minutes to allow water to drain. Discard liquid.
- Combine flour, baking powder, baking soda, and salt in a small bowl. Set aside.
- Add sugar and 6 tablespoons butter to a large mixing bowl. Beat on medium-high until light and fluffy, about 1 minute.
- Beat in egg until well incorporated.
- Add extracts, bananas, and sour cream. Beat until well incorporated. The mixture will look granular, but it’s fine and smooths out once the dry ingredients are added.
- Add dry ingredients, 1/3 at a time, into the wet. Blend just until combined.
- Rub the 2 teaspoons butter onto the bottom and sides of a 9-inch square pan. Dust with flour, tapping out the excess, or line with parchment paper for easy cake removal.
- Spread half of the batter into the pan. Add half of the berries, tucking some into the batter.
- Add the remaining batter. Spread evenly. Add the remaining berries, tucking some into the batter.
- Add the streusel mixture to the top.
- Bake at 350° F for 40-45 minutes or until a tooth comes out with a few dry crumbs attached. Then, place the cake onto a cooling rack to cool.
- Combine all of the ingredients into a small mixing bowl.
- Use a fork or spatula to combine until the mixture looks like damp, coarse sand.
- Makes 9 servings.
To make the streusel:
Note
- Layering the batter and berries helps prevent frozen berries from bleeding into the batter. If using fresh berries, you could use the layering method or mix the berries into the batter first. Fresh, uncut berries should not bleed into the batter as much as frozen.
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Mixing bananas and berries–genius! And the cake is so pretty with the pink and blue berries showing!
Thank you Inger. I think berries make banana baked goods even better, and I love the pretty pops of color they provide.
Love the idea of combining berries into a delicious banana bread. The photos alone make me wish a had a piece right now.
I think the bananas and berries compliment each other beautifully. I’m happy to know the photos had you sold, Karen 🙂