Banana Coffee Cake

Don’t throw out your overripe bananas. Photo via flickr by Roberto Verzo.

What to do with overripe bananas? Make coffeecake. I’m a big fan of banana bread, but I changed it up for a nice coffeecake that has a subtle banana taste and takes care of two items I always have leftover: sour cream and bananas. The coriander in the topping adds a holiday flair and can be omitted if it’s not your thing.


2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup mashed banana (1 overripe banana)
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs

1/2 cup flour
1 tsp. cinnamon
1/2 tsp. coriander
1/2 cup dark brown sugar
1/2 cup chopped walnuts
6 Tbsp. butter, softend

Preheat oven to 350 degrees. Combine dry ingredients for the cake and then add in wet ingredients. Stir until incorporated. Pour into a greased 8*8 in. baking pan. Combine first five topping ingredients in a bowl and then cut in butter until mixture is pebbly. Sprinkle topping on the cake and bake until tester comes out clean, about 35 minutes. If top starts to get too dark, cover with a bit of foil. Serve with coffee or tea.

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