BANANA CINNAMON CHIP COFFEE CAKE — Moist, delicious banana cake with layers of cinnamon chip and pecan streusel. Great for breakfast, dessert or after school snacking.
Forget regular old banana bread! This Banana Cinnamon Chip Coffee Cake takes banana bread to a whole new level!
What makes this banana cake extra special are the wonderful layers of sugary, nutty streusel, made with cinnamon chips, brown sugar and pecans.
Which is fine, because it has fruit in it, right? It also makes a great after school snack with a tall glass of cold milk.
If you can’t find cinnamon chips (there usually a seasonal fall thing around here), then chocolate or even butterscotch chips would be an equally tasty substitution.
I have purchased cinnamon chips on Amazon when I can’t find them locally in stores. But if you don’t have cinnamon chips, and you’re craving banana right now, chocolate chips are what I recommend.
I usually double this recipe and make it in a 9×13 pan, or it doesn’t last more than a day around here. Of course, I live with a trio of hungry teenage boys, so I’m kind of in the habit of doubling most recipes.
This Banana Cinnamon Chip Coffee Cake is one of my very favorite way to use up over-ripe bananas. In fact, I suggest buying a few extra bananas next time you’re at the grocery store, just so you can make this cake!
Be sure to save this Banana Cinnamon Chip Coffee Cake recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Bananas
Color: First, decide when you’ll be using your bananas. For bananas you’ll be eating right away, Choose bright yellow fruit with little to no green around the ends. Some light brown speckling is okay.
If you won’t be using your bananas for a few days, look for fruit with more green around the ends. Most bananas will ripen at room temperature in a few days.
Appearance: Look for full, plump bananas with peels, stems, and tips that are fully intact. Avoid bananas that are bruised, split, or have deep, sunken dark spots on the peel.
Storing: Keep unripe bananas at room temperature – storing them next to other fruit such as tomatoes will speed up the ripening process. Ripe bananas can be stored in the fridge–the skin will turn black but the flesh will be good for several more days.
Here’s what you’ll need to make Banana Cinnamon Chip Coffee Cake
- Cinnamon chips (or chocolate chips)
- Brown sugar
- Spices: cinnamon, salt
- Baking soda
- Baking powder
- 1 cup cinnamon chips
- 2/3 cup packed brown sugar
- 3/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 egg
- 1 teaspoon vanilla
- 3 mashed bananas
- 3 tablespoons buttermilk
- Preheat oven to 350 degrees. Spray an 8 or 9-inch square baking pan with non-stick cooking spray.
- In a medium bowl, stir together cinnamon chips, brown sugar, pecans and cinnamon to make streusel; set aside.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Using an electric mixer, beat sugar, butter, egg and vanilla until fluffy.
- Beat in mashed bananas and buttermilk.
- Add dry ingredients and mix well.
- Spread half of the batter into the prepared pan. Sprinkle with half of the streusel.
- Repeat with the remaining batter and streusel.
- Bake 45-50 minutes, or until toothpick inserted in center comes out clean.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 426 Total Fat: 15g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 20mg Sodium: 263mg Carbohydrates: 73g Fiber: 3g Sugar: 50g Protein: 4g
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Who Dished It Up First: Adapted from 3B’s-Baseball, Baking and Books