Brown Butter Banana Coffee Cake

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This is the most amazing Brown Butter Banana Coffee Cake! It has a delicious moist chocolate chip brown butter banana cake with a layer of cinnamon crumb streusel. There is both a layer of streusel inside the cake and crumbs on top, that is all made from the same mixture. The crumble streusel topping gives a perfect contrast of textures with its delicious crunch to the soft and tender crumb. Serve it with a cup of coffee or tea for a cosy treat at home or for any gathering.

This Brown Butter Banana Coffee Cake recipe is for all banana cake fans and is a perfect treat for breakfast, brunch or as an afternoon snack! This brown butter banana cake has a incredible soft cake that is filled with chocolate chips and lots of banana flavor. It is perfect to make if you have any ripe bananas that needs to be used. Plus it is topped with lots of crumble and a vanilla glaze.

For more fresh cake recipes, try Raspberry Lemon Coffee Cake, Apple Crumb Cake and Blueberry Coffee Cake.

Jump to:

WHY THIS RECIPE WORKS
INGREDIENT NOTES
STEP BY STEP INSTRUCTIONS
EXPERT BAKING TIPS
FAQ
HOW TO STORE
Brown Butter Banana Coffee Cake

WHY THIS RECIPE WORKS

Banana cake: This banana cake is super moist and easy to make.
Brown butter: The cake has brown butter for extra amout of flavor.
Crumble: There is both a layer of streusel inside the cake and crumbs on top of the cake, and it is all made from the same mixture.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
Sugar: The granualted sugar helps sweeten, as well as give moister to the cake.
Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
Salt: Helps enhance the flavor of the chocolate cake.
Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
Oil: Use a flavor neutral oil, such as canola oil.
Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
Banana: For the best flavor use overripe bananas.
Mini chocolate: I recommend using mini chocolate chips, but you can also use regular that has been slightly chopped.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake this Brown Butter Banana Coffee Cake. This recipe needs an hand whisk, two large bowls and a spatula.

The full recipe is down below in the recipe card.

Preheat the oven at 175ºC/350ºF conventional oven and prepare a 23 cm/9-inch springform with parchment paper.

STEP 1: For the crumble, add the all-purpose flour, dark brown sugar and cinnamon to a bowl and mix it together. Then add the butter mix it together until a crumble structure and there is no dry flour left. Set it aside.

STEP 2: For the cake, start by browning the butter, over medium heat in a frying pan. Once browned, pour it into a bowl and let it cool down in the refrigerator while preparing the other ingredients.

STEP 3: Add the brown butter and granulated sugar in a bowl and whisk it together with a hand whisk or in a stand mixer. At low speed, add the eggs one at a time until they are incorporated into the batter.

STEP 4: Continue on a low speed, add ½ of the dry ingredients and mix it in. Then add the mashed banana, milk and vanilla extract and mix it in. Add the chocolate chips to the last ½ of the dry ingredients and mix it together. Then add it to the batter and mix until just combined.

STEP 5: Add half of the batter into the prepared baking pan. Then gently divide half of the cinnamon crumble. Add the remaining batter and even it out. Finally sprinkle the remaining crumble over the cake.

STEP 6: Bake it for 45-50 minutes or until the cake tester comes out clean. Let it cool down completely on a wire rack. Once cooled down top it with the vanilla glaze.

EXPERT BAKING TIPS

Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

Can it be served without the vanilla glaze?

Yes, it tastes amazing both with and without.

Can it be made a day ahead?

Yes, this cake last well and keeps moist in an airtight container or covered tightly with plastic wrap, stored at room temperature.

When do you know when a cake is done?

I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.

Can I use something else than sour cream?

Yes, it can be switched out 1:1 with plain Greek yogurt.

HOW TO STORE

Store the brown butter banana coffee cake in an airtight container, or tightly covered with plastic wrap, at room temperature. It's best enjoyed within a 2-3 days.

Other Cake Recipes To Try

Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.