Banana Breakfast Coffee Cake

Banana Breakfast Coffee Cake
Mark Boughton Photography / stylinh: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 20 mins
  • Cook: 35 mins

A brown sugar streusel with chopped walnuts adds richness and crunch to this tender banana cake.


1/2cup all-purpose flour
1/2cup firmly packed light brown sugar
1teaspoon ground cumin
6tablespoons cold unsalted butter
1/2cup finely chopped walnuts
2cups all-purpose flour
1teaspoon baking soda
1teaspoon baking powder
1/2teaspoon ground nutmeg
1/2teaspoon salt
1/2cup unsalted butter, softened
2/3cup sugar
2 eggs
1teaspoon vanilla extract
1cup mashed very ripe bananas
1/3cup 2 percent low-fat milk


  1. Preheat oven to 350F. Coat a 9-inch-square baking pan with cooking spray.
  2. For topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
  3. For cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
  4. 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.
  5. 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.

Nutritional Info *per serving

  • Glycemic Load 11.46
  • Calories 430
  • Fat 21g
  • Saturated Fat 11g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 80mg
  • Sodium 430mg
  • Potassium 200mg
  • Carbohydrate 55g
  • Fiber 2g
  • Sugars 28g
  • Protein 7g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 10%