I’m guilty of over-buying bananas, and it turns out that I totally do it on purpose. I eat a banana almost every single day, but I only like them when they’re perfect- when they’ve just lost all of their green and before any black spots appear. As soon as those black spots appear, the bananas are added to my “banana bread basket.” It’s a place where my ripe bananas can continue to blacken and ripen until they’re so sweet and perfect for baking.
Last weekend, I opted to do a little something different and make a small banana coffee cake with a sugary streusel topping.
The streusel topping is what really made it delicious. There’s nothing like adding a little more cinnamony sugar on top of an already good cake.
This coffee cake turned out tender and moist. My son and his buddy chowed down on it after a late-night sleepover. And it was a nice change from making ho-hum banana bread too.
Here are a few more coffee cake recipes you might enjoy:
Brown Butter Zucchini Coffee Cake by Two Peas and Their Pod Pumpkin Coffee Cake by RecipeGirl Blueberry Streusel Coffee Cake by Life, Love and Sugar Two Berry Coffee Cake by RecipeGirl
Disclosure: I’m working with Eggland’s Best in 2016. They are providing the eggs that I use in my recipes.
