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#Banana bread crumb cake how to
#Banana bread crumb cake full

Dust with powdered sugar or lemon icing and enjoy! SUBSTITUTIONS Then, cool the coffee cake on a cooling rack before serving. Bake at 350 degrees Fahrenheit for 45-50 minutes. Spread the crumble evenly over the batter. Use a fork to break up the crumble if needed. Add the mashed banana, sour cream, eggs, and vanilla. Use your fingertips to rub the lemon zest into the sugar. STEP 2: Combine the sugars and lemon zest. STEP 1: Make the cinnamon brown sugar crumble. Mix together the cinnamon, flour, salt, light brown sugar and finely chopped nuts in a small bowl.

#Banana bread crumb cake how to

Here is how to make this banana blueberry sour cream coffee cake. It tastes so good with the blueberries! It’s optional but recommended! Lemon zest- Lemon zest adds a hint of bright fresh flavor.Do not thaw frozen blueberries before using. Blueberries– Use fresh or frozen blueberries.They are soft, sweet and perfect for baking! Use a fork or potato masher to mash the banana. Overripe bananas will have brownish-black peels or peels with brown spots on them. Butter-We are using melted, unsalted butter in both the batter and the crumble.If you want to omit them, just add more all purpose flour in their place. Walnuts- Walnuts add extra flavor and crunch to the crumble topping.

#Banana bread crumb cake full

Please see recipe card below for full list of ingredients and measurements. Perfect anytime of the day- Enjoy a piece for breakfast, brunch, an afternoon snack or dessert!īelow are some useful notes on some of the ingredients.Tender banana blueberry cake- It’s a cake, but tastes a lot like banana bread! Cinnamon walnut crumble- This crumble is sweet, crunchy and delicious.If you’re looking for another coffee cake recipe, try my delicious apple cider coffee cake and my summery rhubarb coffee cake. This recipe combines everything I love about my banana bread recipe and my lemon blueberry muffins! It’s full of banana flavor and bursts of blueberries. This is the best blueberry banana coffee cake! It’s moist and tender and has a crunchy cinnamon brown sugar crumble. No mixer needed for this quick, easy recipe. It’s loaded with blueberries and overripe bananas. Store leftovers tightly wrapped at room temperature.Moist, fluffy Blueberry Banana Coffee Cake topped with a sweet, crunchy cinnamon brown sugar crumble.

Bake for 40 minutes on convection or up to 50-55 minutes in a conventional oven, or until the center is set and a toothpick comes out clean.Cover the filling with the remaining batter and then top with remaining crumb mixture.

To Assemble: Pour 1/2 of the batter into the prepared pan.

Make the Crumb Filling & Crumb Topping: In a large bowl combine the cold, cubed butter, light brown sugar, and flours using a pastry blender or fork until a coarse crumb forms.

Set batter aside while you make your crumb mixture.

Add in the flour mixture and milk in alternating portions and stir until combined.

In a large bowl stir together the mashed bananas, butter, sugar, eggs and vanilla until mixed well.

Make the Cake Batter: In a medium bowl whisk together flour, baking powder, salt, and cinnamon.

Coat a 9×13 metal baking dish with baking spray, line with parchment paper (overhang on long sides), lightly coat with baking spray set aside.

16 T (2 sticks, 1 cup) cold unsalted butter, cubed.

8 T (1 stick, 1/2 cup) unsalted butter, room temperature.

I weighed the ingredients, used unsalted butter, incorporated whole wheat pastry flour and cinnamon, omitted the glaze, and modified the baking time for a convection oven.

😉 It was incredibly moist and delicious- and easy to make. He did not hesitate before casting his vote. I was planning to make banana bread but then told my husband about this cake.