Say hello to morning with a big slice of this tasty Banana Walnut Coffee Cake!
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Even now, I’m an early riser. And I see this pattern repeating itself in Robbie. But that’s ok. We’ll just go downstairs, brew a cup of coffee (for Dad) and some milk (for Robbie) and eat a slice of Banana Walnut Coffee Cake. There may or may not be cartoons involved. And not those new-aged cartoons where everyone gets a trophy. I’m talking Tom & Jerry and Wile E. Coyote. Nothing beats an anvil materializing out of thin air and squishing the bad guy. (Although to be fair, I’ve always loved Wile E. And I still pull for him to get that darned Road Runner.) Thank goodness for the Boomerang network at 5:30am.
So Robbie has been on a serious banana kick lately. In fact, I’d count banana among his first 5 words. (And by banana, I mean him saying “nanana.” But he does point at the bananas on the counter when he says it.) We cut them into little pieces for him, and he initially struggled with the slimy texture. But then he got over it, and now he’s a banana-eating machine.
For me, banana bread was a staple growing up. My Mom always had a bunch of bananas on the counter ripening until they were well past a normal banana. But those are the best for baking! So this past week, I wondered what would happen if I merged my mom’s banana bread recipe with my coffee cake recipe. The result was this Banana Walnut Coffee Cake. And it was nothing short of amazing!
Even Laura (who readily admits that she doesn’t like breakfast food) was all about this Banana Walnut Coffee Cake. She’d sit on the floor with a slice, and Robbie would come over and try to pick up the crumbs off of her plate. The fact that this cake had a strong banana flavor only encouraged the little guy even more! We made sure Robbie ate a wholesome breakfast, but we did let him nibble on some of the crumbs from this cake.
If you like banana bread, then you owe it to yourself to try this Banana Walnut Coffee Cake! It’s the kind of cake that can be served for breakfast along with a steaming mug of coffee. Or you can pull this one out for dessert…again with a steaming mug of coffee. We may or may not have served it for both breakfast and dessert. Laura opted to have hers in the morning. I opted to have mine at night. No matter when you prefer your coffee cake, I hope you enjoy this one! It’s good. Like really good!
Banana Walnut Coffee Cake
For the streusel:
For the Streusel
- Using a medium bowl, add walnuts, brown sugar, granulated sugar, cinnamon and nutmeg; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set Streusel aside.
For the Cake
- Preheat oven to 350°F.
- Grease and flour (or spray with nonstick spray) a a 9”x3” round cake pan; set pan aside. (Note: I use a 9" round and 3" tall springform pan for this recipe.)
- In medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined; set mixture aside.
- Using a countertop mixer, cream together the sugars and butter until light and fluffy (~2-3 minutes on medium speed).
- Add eggs, one at a time, mixing after each addition.
- Add vanilla, lemon juice, sour cream, mashed bananas and chopped walnuts; mix on low speed until well combined.
- Add dry ingredients to the bowl and mix on low until just combined.
- Pour half of the batter into greased cake pan. Crumble half of the Streusel on top of batter. Pour remaining batter on top. Finally, crumble remaining Streusel on top of batter. (Tip: Leave some bigger chunks of Streusel on top!)
- Bake at 350°F for 45 minutes. Open oven and tent the top of the cake with a piece of tin foil to prevent the streusel from burning. Continue baking for another 50-55 minutes, or until a toothpick inserted into cake comes out mostly clean.
- Place cake on cooling rack for at least 30 minutes before slicing.