So um… it’s been awhile since we made a coffee cake, right? I think the last time we ventured into breakfast cake territory was when we made this Black Forest coffee cake. I’m not sure what has taken me so long -- cake in the morning is THE BEST!
There are some cakes that might not necessarily be coffee cakes, but are also pretty awesome in the a.m., including my brown butter pumpkin cake with vanilla bourbon glaze (omg) and my apple butter spice cake. Today though? Today is ALL about coffee cake -- more specifically brown butter banana coffee cake!
The thing that sets this recipe apart as a coffee cake in my mind is mostly the crumbly streusel topping. Those buttery square slices covered in bits of brown sugar, flour, butter, and spice are the epitome of coffee cakeness.
Also!!! If you’ve never used brown butter in your cake batter you are in for a real treat. In my opinion, brown butter makes all things exponentially more amazing all year long, but there is definitely something cozy that makes the depth of flavor it adds even more beautiful when the weather has cooled down.
Bananas seem to be my morning go-to (you can find my recipes for banana oat pancakes and fluffy banana muffins <<-- HERE) for fruit to put in foods, and that’s for a good reason. Besides the banana flavor, they add the perfect amount of moisture to baked goods, along with some natural sweetness. Bananas are definitely winning.
The week I made this cake I had a little slice every morning with my coffee while I worked. And I’m not trying to make any crazy claims, but I think I was like 40% more productive WITH cake than without.
Then I sliced up what was left and took it with me to an event for the Humane Society over the weekend, and we were all extra motivated to get our work done -- in the rain!
In case you needed extra incentive to bake a breakfast cake.
For the Crumbly Topping:
Le Creuset 3-quart Stainless Steel Saucepan
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Le Creuset Revolution Spatula