This recipe for Peanut Butter and Banana Coffee Cake is going to have you drooling. I can think of no better way to wake up in the morning than to a large slice of breakfast cake. It’s wonderful with a cup of coffee and is definitely the best way to start your day. The delicious cinnamon crumb topping paired with light and fluffy cake that’s flavored with peanut butter and banana is going to be a huge hit at breakfast!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10
Ingredients
For the topping
¾cup(97g)all-purpose flour
½cup(100g)light brown sugar, packed
1teaspoonground cinnamon
5tablespoonsunsalted butter, softened
For the cake
½cup(120g)creamy peanut butter
⅓cup(80ml)vegetable or canola oil
½cup(100g)granulated sugar
2large eggs
1cup(227g)mashed banana, about 2 to 3 large bananas
1teaspoonvanilla extract
2cups(260g)all-purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cup(120ml)milk
Instructions
Preheat the oven to 350ºF. Lightly grease a 10-inch springform pan. Set aside.
Make the topping
In a small bowl, combine the flour, sugar, and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles peas sized crumbs. Set aside.
Make the cake
In a large mixing bowl, beat the peanut butter, oil, and sugar together until well combined. Add the eggs, one at a time, mixing well after each addition. Beat in the mashed banana followed by the vanilla.
In a separate bowl combine the flour, baking powder, baking soda, and salt. Stir with a whisk. Add half of the flour mixture to the banana mixture. Stir to combine. Gradually add the milk followed by the remaining flour mixture. Mix until well combined.
Pour the batter into the prepared pan. Sprinkle the topping evenly over the top. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 30 minutes. Slice and serve. Cover and store leftovers in the refrigerator.
Notes
Make ahead tip
Bake the cake as directed and cool completely. Tightly cover the cooled cake and freeze for up to 3 months. Thaw overnight in the refrigerator. Bring the cake to room temperature before serving. You can also warm the cake slightly by baking it at 300°F for 15 minutes.