You are here: Home » Recipes » Banana Breakfast Coffee Cake Banana Breakfast Coffee Cake Kitchen Tested Yield 10 servings Prep 20 mins Cook 35 mins This breakfast cake is like banana bread with the streusel topping you can't get enough of. Mark Boughton Photography / stylinh: Teresa Blackburn PrintEmail A brown sugar streusel with chopped walnuts adds richness and crunch to this tender banana cake. Ingredients Topping:1/2 cup all-purpose flour1/2 cup firmly packed light brown sugar1 teaspoon ground cumin6 tablespoons cold unsalted butter1/2 cup finely chopped walnutsCake:2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon ground nutmeg1/2 teaspoon salt1/2 cup unsalted butter, softened2/3 cup sugar2 eggs1 teaspoon vanilla extract1 cup mashed very ripe bananas1/3 cup 2 percent low-fat milk Instructions Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray. For topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts. For cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping. Bake about 35 minutes, until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature. Recipe by Greg Patent.