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Brown Butter Banana Coffee Cake

Indulge in Brown Butter Banana Coffee Cake Bliss

Enjoy the delightful Brown Butter Banana Coffee Cake, combining ripe bananas, brown butter, and mini chocolate chips for a delicious treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 1 cup Dark Brown Sugar Light brown sugar can be used for a milder flavor.
  • 1 teaspoon Ground Cinnamon Feel free to replace with nutmeg or ginger.
  • 1/2 cup Unsalted Butter (Room Temperature and Browned) Browning gives a delightful nuttiness.
  • 1 cup Granulated Sugar Coconut sugar makes a lower-glycemic alternative.
  • 1 teaspoon Baking Powder Essential for leavening.
  • 1 teaspoon Baking Soda Essential for leavening.
  • 1/2 teaspoon Salt Can be omitted for low-sodium diets.
  • 2 large Eggs Flax eggs work as a vegan alternative.
  • 3 medium Overripe Bananas About 300 grams for optimal sweetness.
  • 1/2 cup Whole Milk Consider dairy-free options.
  • 2 teaspoons Vanilla Extract Swap for almond extract for variety.
  • 1 cup Mini Chocolate Chips Can be replaced with dark chocolate chunks or omitted.
For the Crumb Topping
  • 1 cup All-Purpose Flour Helps create the crunchy texture.
  • 1/2 cup Dark Brown Sugar Adds a delightful caramel flavor.
  • 1 teaspoon Ground Cinnamon Adjust according to your taste preference.
  • 1/4 cup Unsalted Butter Should be cold for a crumbly texture.
For the Glaze
  • 1 cup Powdered Sugar Sift for a smooth glaze.
  • 2 tablespoons Whole Milk Room temperature is key to avoid lumps.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Pastry cutter

Method
 

Preparation
  1. Preheat the oven to 175ºC (350ºF). Line the bottom of a greased 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the flour, dark brown sugar, and ground cinnamon for the crumb topping. Cut in the cold unsalted butter until coarse crumbs form.
  3. In a skillet, melt unsalted butter over medium heat and cook until golden brown and nutty, about 5 to 7 minutes. Let cool slightly.
  4. Whisk the cooled browned butter with granulated sugar until fluffy. Add eggs one at a time, mixing well after each.
  5. Sift together the flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the mashed bananas, milk, and vanilla. Fold in mini chocolate chips.
  7. Pour half the batter into the prepared pan, sprinkle half the crumb topping, layer remaining batter, and finish with the rest of the crumble.
  8. Bake for 45-50 minutes, or until a cake tester comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack. Mix glaze ingredients and drizzle over the cooled cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 6mgCalcium: 2mgIron: 5mg

Notes

Make sure to watch the butter closely while browning; it should be golden, not burnt. Measure bananas for optimal sweetness and layer batter evenly for consistent texture.

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