Banana sour cream coffee cake

This banana sour cream coffee cake is packed with so much deliciousness! Every bite has a tender buttery crumb, lots of banana flavour, and a cinnamon sugar streusel. It’s the perfect way to start the day.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a 9x9 inch square metal pan with parchment paper and set aside. Preheat the oven to 350℉. Mash the bananas and set aside. Melt the butter and as it cools, prep the rest of your ingredients.

Step 2

In a small bowl, add the butter, cinnamon, flour, and sugar and mix with a fork or your hands until a wet sand texture forms. I recommend using your hands for this step! This will be your streusel. Set it aside.

Step 3

In a large bowl, add flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.

Step 4

In a large bowl, whisk melted and cooled butter, oil, brown sugar, bananas, egg, vanilla, and sour cream until smooth.

Step 5

Add the dry ingredients. Using a spatula, gently fold until a soft batter forms. Do not overmix!!!

Step 6

Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Then finish by sprinkling the remaining streusel.

Step 7

Bake for 35-45 minutes or until a toothpick comes out clean. Mine took 42 minutes exactly!

Step 8

Once cooled, make the glaze by mixing together the icing sugar and vanilla (or milk). Drizzle, allow it to set, and enjoy!