Banana Coffee Cake

Looking for a way to use up those ripe bananas on the counter?  This easy Banana Coffee Cake has all your favorite ice cream toppings in a delicious breakfast cake.  It's the perfect way to start out the summer.

Summer officially started for us this week.  Our kids are out of school.  Bring on the sun, the shine, the pool, the ice cream, and all the fun that comes with these things.

Now obviously those things can't happen every single day because work, cleaning, chores, and sports still keep going even though summer has arrived.

We need to create a list of fun things to do at the house for days we have to work because I know the kids are going to start asking to watch tv all day long.

Eating ice cream and banana splits are always good for hot summer days, so that needs to be on the list.  What am I saying?  Ice cream is good all year long, right?  

I have a thing for adding banana split flavors to all kinds of treats.  Remember this Banana Split Fluff Salad and this Banana Split Bundt Cake?

Well, now banana splits are not just for dessert. That's right!  I found a way to incorporate one of my favorite summer combos into a breakfast cake.

I had a few ripe bananas on my counter that needed to be used, so I decided to give this Banana Toffee Cake a summer makeover.  Mini chocolate chips, walnuts, and strawberry pie filling gave it the perfect twist on a banana split.

How to make a Banana Coffee Cake

1. Beat the butter, cream cheese, and sugars until creamy.
2. Add the eggs, vanilla, and smashed bananas and mix again.
3. Stir together the dry ingredients and slowly mix them into the butter mixture.
4. Add the chocolate chips and walnuts gently. Spread the batter in the pan.
5. Drop the strawberry pie filling on top of the batter and gently swirl it in.
6. Mix together the crumble topping and sprinkle it evenly over the coffee cake. Bake and cool.
7. Drizzle the glaze on top of the cooled cake and let it set before serving.

This banana coffee cake only got better with every passing day it sat on our counter.  I mean, it was delicious that first day with my coffee, but it was just as great on day 4, too.

I don't really want to admit how many slivers of this coffee cake I ate.  This sweet cake just kept calling out to me every time I walked through the kitchen.

Go into the kitchen for coffee...eat cake.  Head through the kitchen to do laundry...eat cake.  Make dinner...eat cake.  Come home from working out...eat cake.

I like to call it a work hazard. Hey, someone has to take one for the team and eat all the banana cake, right?

More Easy Breakfast Recipes

• Lemon Cheesecake Rolls
• Homemade Blueberry Lemon Danish
• Cinnamon Sugar Apple Cheesecake Danish
• Strawberry Chocolate Cinnamon Roll Bake
• Cherry Crisp Coffee Cake

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Recipe

Banana Coffee Cake

Yield: 24 squares

Prep Time: 25 minutes

Cook Time: 42 minutes

Total Time: 1 hour 7 minutes

Adding your favorite ice cream toppings to banana coffee cake creates a fun summer breakfast treat. It just gets better and better every day.

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Ingredients

For the cake

• ½ cup unsalted butter, softened
• 1 - 8 ounce package cream cheese, softened
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 cup smashed banana ( 2 regular sized)
• 2 teaspoons vanilla extract
• 2 ¼ cups all purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon table salt
• ½ cup mini chocolate chips
• ½ cup finely chopped walnuts
• 1 cup strawberry pie filling

For the crumb topping

• ¼ cup all purpose flour
• ¼ cup oats
• 1 teaspoon cinnamon
• ¼ cup packed light brown sugar
• ¼ cup finely chopped walnuts
• 2 tablespoons unsalted butter, melted

For the glaze

• ½ cup powdered sugar
• 2 teaspoons water

Instructions

1. Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
2. Beat the cream cheese, butter, and sugars until creamy. Add the eggs, banana, and vanilla and beat again.
3. Stir together the flour, baking powder, baking soda, and salt. Slowly beat the flour mixture into the butter mixture until smooth.
4. Stir in the chocolate chips and walnuts by hand.
5. Spread the batter in the prepared pan. Drop the pie filling by spoonfuls onto the batter. Gently swirl the pie filling into the batter using a knife.
6. Stir together the crumble topping until it resembles sand. Sprinkle the topping over the batter.
7. Bake for 42-44 minutes. Do not overbake. Remove and let cool completely.
8. Stir together the glaze ingredients and drizzle over the top. Let set. Store in a sealed container on the counter.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 175mgCarbohydrates: 32gFiber: 1gSugar: 19gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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