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sticky banana toffee coffee cake
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Sticky Banana Toffee Coffee Cake

A cross between banana bread and coffee cake with a sticky streusel topping.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread, banana cake, sticky banana toffee coffee cake, sticky toffee coffee cake
Servings: 12 slices
Calories: 430kcal
Cost: $40

Equipment

  • 1 8 inch square metal pan
  • parchment paper for the pan
  • 1 large mixing bowl
  • 1 smaller bowl to make the streusel and the coffee cake ribbon
  • 1 saucepan to make the toffee sauce
  • 1 Whisk
  • 1 rubber spatula

Ingredients

For the cake

  • 3 bananas overripe, mashed
  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ cup plain Greek yogurt
  • 1¼ cups all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt

For the coffee ribbon

  • ½ cup brown sugar
  • 1 tbsp instant espresso or ground coffee
  • 1 tsp cinnamon

Streusel Topping

  • ½ cup all purpose flour
  • 1½  tbsp granulated sugar
  • ¼ cup unsalted butter chilled

Toffee Sauce

  • 1 cup granulated sugar
  • 5 tbsp unsalted butter
  • ¼ cup heavy cream
  • ¼ cup coffee

Instructions

  • Start with the cake. Line your pan with parchment paper and preheat the oven to 350℉.
  • In a large bowl, mash the bananas until no lumps remain. Then add the melted butter and sugar. Whisk until no lumps remain.
    3 bananas, ½ cup unsalted butter, ¾ cup granulated sugar
  • Add the eggs and vanilla and cinnamon and whisk again. Then add the Greek yogurt and whisk until all combined.
    2 eggs, 2 tsp vanilla extract, 1 tsp cinnamon, ½ cup plain Greek yogurt
  • In a separate bowl, mix together the flour, baking soda and salt. Then add it to the wet ingredients and mix until just combined with a rubber spatula.
    1¼ cups all-purpose flour, ¾ tsp baking soda, ½ tsp salt
  • Make the coffee sugar ribbon. In a small bowl, combine the brown sugar, cinnamon and espresso granules.
    ½ cup brown sugar, 1 tsp cinnamon, 1 tbsp instant espresso
  • Layer half of the banana cake batter into the bottom of your pan and smooth it out. Sprinkle the coffee sugar mixture in an even layer on top of the batter. Then gently spoon the rest of the batter on top of the sugar mixture and spread it into one even layer.
  • Make the streusel. In a bowl, add the flour and sugar. Slice the butter into small pieces and add it to the mixture. Start working it together with your fingers. If the mixture is too wet, add flour by the tablespoon until the mixture becomes crumbly and forms little balls. If needed, pop it it in the fridge to firm up (if it's too soft to work with).
    ½ cup all purpose flour, 1½  tbsp granulated sugar, ¼ cup unsalted butter
  • Sprinkle the streusel on top of the cake in an even layer. Then place it in the center rack of the oven and bake for 35-40 minutes, or until a knife comes out almost entirely clean when inserted.
  • While the cake is baking, make the toffee sauce. In a saucepan, add the sugar and heat over medium high heat. Stir occasionally and let it melt completely, about 4-5 minutes. It will look clumpy at first before it completely melts into liquid.
    1 cup granulated sugar
  • Remove the pan from the stove and immediately add the butter. It will bubble, but just stir until it is completely melted. Then stir in the heavy cream and the coffee. Place it back onto the heat and let it simmer on low for five minutes to let it thicken. Stir frequently. Let it cool for 5 minutes.
    5 tbsp unsalted butter, ¼ cup heavy cream, ¼ cup coffee
  • Once the cake is done, take a skewer and poke small holes into the cake (all over), piercing only about ¾ths of the way through. Spoon the sauce over the cake, allowing the cake to absorb the sauce. Let it sit for about 30 minutes before serving.