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–+ servings

Banana Bread Coffee Cake

Print Recipe
A moist, spiced banana coffee cake made with sourdough discard, layered with cinnamon-cardamom sugar and topped with a buttery streusel. Easy and so good.
Servings 12 people

Ingredients

Cake

  • 1.5 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • 6 tbsp coconut oil, melted can sub for melted butter
  • 1/2 cup granulated sugar
  • 1/3 cup sourdough starter (discard or active) can sub for greek yogurt
  • 1 egg room temp
  • 2 tsp vanilla extract
  • 3 ripe, mashed bananas

Cardamom-Cinnamon Sugar

  • 3 tbsp granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom

Streusel

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 4 tbsp salted butter softened or melted

Optional Icing

  • 1/2 cup powdered sugar sifted
  • 1 tbsp milk or cream
  • 1/4 tsp vanilla extract

Instructions

  • Preheat & prep Preheat your oven to 325°F (165°C). Grease an 8x8-inch square pan and line with parchment paper.
  • Make the streusel first. Combine the flour, sugar, and cinnamon in a bowl. Work in the softened butter with your fingers until the mixture is mixed and you get clumpy, crumbly bits. Pop it in the fridge while you make the batter.
  • Mix the cinnamon layer. Stir together the sugar, cinnamon, and cardamom in a small bowl. Set aside.
  • Whisk your dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, and cardamom.
  • Mix your wet ingredients. In a large bowl, whisk together coconut oil, sugar, discard, egg, vanilla, and mashed bananas until combined.
  • Combine. Add the dry ingredients to the wet and fold gently until just combined. A few streaks of flour are totally fine (don't overmix).
  • Assemble! Pour half the batter into your prepared pan and spread evenly. Sprinkle all of the cinnamon layer over the batter. Spoon the remaining batter on top and gently spread to cover.  Scatter the cold streusel evenly over the top.
  • Bake. Bake at 325°F for 40–45 minutes, until a toothpick inserted in the center comes out clean and the streusel is lightly golden. Start checking at 40 minutes.
  • Cool. Let it cool in the pan for at least 20 minutes before slicing. Cool fully before adding icing.
  • Optional icing. Whisk together the powdered sugar, milk, and vanilla until smooth and drizzleable. Add a splash more milk if it's too thick. Drizzle over the cooled cake.

Notes

Coconut oil: Refined = neutral flavor, unrefined = subtle coconut hint. You can also sub for melted butter if you prefer that.
Sourdough discard: Can be active starter or discard. If you don't have starter on hand, sub for Greek yogurt.
No ripe bananas? Pop your bananas in a 250°F (12°C) oven for 15 minutes and they'll be good to go!