The Best Brown Butter Banana Coffee Cake with Cinnamon Streusel and Chocolate Chips
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Prepare yourself for an extraordinary treat with this incredible Brown Butter Banana Coffee Cake! It’s not just a cake; it’s an experience, featuring a divinely moist chocolate chip banana cake infused with the rich, nutty notes of brown butter. What truly sets this coffee cake apart is its generous double layer of cinnamon streusel crumb. You’ll find a delightful streusel layer baked right into the center of the cake, creating a hidden surprise, and another lavish scattering of crumbs on top, offering a perfect textural contrast. The delicious crunch of the streusel topping perfectly complements the soft, tender, and incredibly moist cake crumb underneath. This versatile cake is ideal for any occasion – serve it with a warm cup of coffee or tea for a cozy morning at home, elevate your brunch spread, or impress guests at any gathering. Its comforting flavors and inviting aroma make it an instant favorite.
This Brown Butter Banana Coffee Cake recipe is a dream come true for all banana cake enthusiasts, offering a wonderfully comforting treat that’s perfect for breakfast, brunch, or as a delightful afternoon snack! The star of this recipe is the incredibly soft and tender banana cake, which is loaded with sweet chocolate chips and bursts with intense banana flavor. It’s the ultimate solution for those forgotten, overly ripe bananas on your counter, transforming them into something truly spectacular. Beyond its remarkable texture and flavor, this cake is crowned with an abundance of irresistible cinnamon streusel crumbs and finished with a delicate vanilla glaze, adding another layer of sweetness and visual appeal. This recipe is designed to be straightforward yet yields a sophisticated dessert that tastes like it came from a gourmet bakery.
If you’re looking for more delightful and fresh cake recipes, be sure to try our Raspberry Lemon Coffee Cake for a zesty twist, the comforting Apple Crumb Cake, and the fruity Blueberry Coffee Cake. Each offers a unique flavor profile perfect for any sweet craving.
WHY THIS BROWN BUTTER BANANA COFFEE CAKE RECIPE WORKS SO WELL
This recipe stands out for several key reasons, ensuring a perfectly balanced and incredibly delicious coffee cake every time:
- Super Moist Banana Cake: The foundation of this coffee cake is a banana cake that’s exceptionally moist and tender. This isn’t just due to the mashed bananas, which contribute natural sweetness and moisture, but also the careful balance of wet ingredients. The combination ensures a crumb that’s soft and delicate, resisting dryness even days after baking. It’s a forgiving recipe, making it accessible for bakers of all skill levels to achieve a wonderfully soft texture.
- Elevated Brown Butter Flavor: Browning the butter is a game-changer in this recipe. This simple step transforms regular butter into a nutty, caramel-scented elixir, adding a depth of flavor that is simply irresistible. This rich, toasted essence permeates the entire cake, providing a sophisticated backdrop to the sweet banana and chocolate, taking the coffee cake from good to truly gourmet.
- Abundant & Layered Crumble: We don’t just sprinkle crumbs on top – this recipe features a double dose of cinnamon streusel! A generous layer of the crunchy, sweet crumble is strategically placed within the cake batter, creating an exciting textural surprise with every slice. The remaining streusel is then generously sprinkled over the top, forming a beautiful golden crust. The best part? Both layers are made from the same easy-to-prepare mixture, simplifying the process without compromising on flavor or texture. The interplay of soft cake and crunchy streusel is what makes this coffee cake so addictive.
- Perfect Use for Overripe Bananas: This recipe is a fantastic way to utilize those spotty, overripe bananas that often sit on your counter. Their increased sweetness and softer texture are exactly what this cake needs, ensuring maximum banana flavor and natural moisture without any added fuss.
- Chocolate Chip Perfection: The mini chocolate chips melt slightly into the warm cake, creating pockets of rich, melty chocolate that perfectly complement the banana and brown butter. They add another layer of flavor and texture, making each bite even more satisfying.
ESSENTIAL INGREDIENT NOTES FOR SUCCESS
Understanding the role of each ingredient is crucial for baking success. Here are some key notes to help you get the best results for this Brown Butter Banana Coffee Cake. For a full list of ingredients with precise measurements, please refer to the recipe card below.
- All-Purpose Flour: This forms the structure of our cake and crumble. For a light and airy cake, I prefer using all-purpose flour with a protein content between 10-11%. Overmixing flour can lead to a tough cake due to gluten development, so mix just until combined.
- Granulated Sugar: Beyond sweetness, granulated sugar plays a vital role in keeping the cake moist and tender. It also helps with the cake’s browning and creates a more delicate crumb.
- Dark Brown Sugar: Used in the crumble, dark brown sugar provides a richer, molasses-like flavor compared to light brown sugar, and contributes to a chewier, more flavorful streusel topping.
- Baking Powder and Baking Soda: These are our leavening agents. Baking powder provides lift and a tender crumb, while baking soda reacts with the acidic ingredients (like bananas and sour cream) to create additional rise and a soft, fluffy texture. Ensure they are fresh for optimal results.
- Salt: A small amount of salt is essential to enhance and balance the flavors of the chocolate and banana, preventing the cake from tasting overly sweet and bringing out the complex notes of the brown butter.
- Eggs: Eggs act as a binder, add richness, and contribute to the cake’s structure. It’s crucial to use room temperature eggs, as they emulsify more easily with other ingredients, creating a smoother, more uniform batter and a finer crumb. Take them out of the fridge 1-2 hours before baking, depending on your kitchen’s warmth.
- Oil: A flavor-neutral oil, such as canola oil or vegetable oil, is recommended. Oil contributes significantly to the cake’s moistness and helps keep it tender, especially over several days.
- Sour Cream: Sour cream is a secret weapon for moisture and tenderness in cakes. Its acidity also reacts with baking soda, promoting a beautiful rise, and adds a slight tang that balances the sweetness. Full-fat sour cream is best for richness. Plain Greek yogurt can be used as a 1:1 substitute if needed.
- Butter: High-quality unsalted butter is used in both the cake (browned) and the crumble (room temperature). For the cake, browning it adds incredible depth. For the crumble, room temperature butter is essential for achieving the perfect crumbly texture.
- Overripe Bananas: The riper the bananas, the better! Look for bananas with plenty of brown spots and freckles. These bananas are sweeter and softer, making them easier to mash and ensuring a more intense banana flavor in your cake. Green or yellow bananas won’t provide the same sweetness or moisture.
- Whole Milk: Whole milk adds richness and helps to moisten the batter, contributing to a tender crumb. It’s also used in the vanilla glaze to achieve the perfect drizzling consistency.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors in the cake and glaze. Don’t skimp on quality here, as it makes a noticeable difference.
- Mini Chocolate Chips: I highly recommend using mini chocolate chips, as they distribute more evenly throughout the cake and provide a perfect chocolatey bite without overwhelming the other flavors. If you only have regular chocolate chips, chop them slightly to achieve a similar effect. Dark chocolate chips (60-70% cocoa) work wonderfully here to add a slight bitterness that contrasts with the sweet cake.
- Powdered Sugar: Used exclusively for the glaze, powdered sugar (confectioners’ sugar) dissolves easily to create a smooth, pourable topping.
STEP BY STEP INSTRUCTIONS FOR BAKING PERFECTION
Creating this delicious Brown Butter Banana Coffee Cake is a straightforward process, but following these detailed steps will ensure a perfect bake. You’ll primarily need a hand whisk or stand mixer, two large mixing bowls, a frying pan, and a spatula.
The complete recipe with all measurements and a printable version is available in the recipe card at the bottom of this post.
Before you begin, preheat your conventional oven to 175ºC/350ºF. Prepare a 23 cm/9-inch springform pan by greasing it lightly and lining the bottom with parchment paper. This prevents sticking and ensures easy cake removal.
STEP 1: Prepare the Cinnamon Crumble. In a medium bowl, combine the all-purpose flour, dark brown sugar, and ground cinnamon. Mix these dry ingredients thoroughly with a spoon or whisk. Next, add the room temperature butter. Using your fingertips, a fork, or a pastry blender, work the butter into the dry mixture until a crumbly texture forms and no dry flour remains. The crumbs should be pea-sized and irregular. Set this irresistible streusel mixture aside while you prepare the cake batter.
STEP 2: Brown the Butter for the Cake. In a light-colored frying pan or saucepan, melt the butter over medium heat. Watch it carefully as it melts and starts to foam. Continue cooking, stirring occasionally, until the butter solids at the bottom turn a deep golden brown and the butter emits a nutty aroma. This usually takes about 5-7 minutes. Immediately pour the browned butter into a separate heatproof bowl to stop the cooking process and prevent burning. Place the bowl in the refrigerator for about 10-15 minutes to allow it to cool down slightly. It doesn’t need to be completely cold, just cool enough so it won’t cook the eggs when added. While it cools, you can prepare the other cake ingredients.
STEP 3: Combine Wet Ingredients for the Cake. In a large mixing bowl, add the slightly cooled brown butter and granulated sugar. Whisk them together vigorously with a hand whisk, or use a stand mixer with the paddle attachment on medium speed, until the mixture is light and creamy. Reduce the speed to low, then add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. Scrape down the sides of the bowl as needed to ensure everything is well combined.
STEP 4: Incorporate Dry Ingredients and Flavorings. Sift together the all-purpose flour, baking powder, baking soda, and salt in a separate bowl. With the mixer still on low speed (or by hand), add approximately half of this dry ingredient mixture to the wet batter. Mix until just combined, being careful not to overmix. Next, add the mashed overripe banana, whole milk, and vanilla extract. Mix again until thoroughly incorporated. In the remaining half of the dry ingredients, gently toss the mini chocolate chips. This step helps prevent the chocolate chips from sinking to the bottom of the cake. Finally, add the chocolate-tossed dry mixture to the batter and mix only until just combined. A few streaks of flour are fine; overmixing develops gluten and can lead to a tough cake.
STEP 5: Assemble the Layers. Pour half of the prepared cake batter into your parchment-lined springform pan and spread it evenly with a spatula. Then, gently sprinkle about half of the cinnamon crumble mixture over the batter, creating an even layer. Carefully spoon the remaining cake batter over the crumble layer and gently spread it out to cover. Finally, sprinkle the remaining crumble mixture generously over the entire top of the cake. This layering ensures you get that delightful streusel crunch in every bite!
STEP 6: Bake and Cool. Transfer the assembled cake to the preheated oven. Bake for 45-50 minutes, or until a cake tester or toothpick inserted into the center comes out clean with no wet batter attached. The top should be golden brown and spring back lightly when touched. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. After this initial cooling, gently run a thin knife along the edge of the cake to loosen it from the springform pan, then release the sides. Allow the cake to cool completely on the wire rack before applying the vanilla glaze. This ensures the cake has set and the glaze won’t melt.
EXPERT BAKING TIPS FOR THE PERFECT COFFEE CAKE
Achieving baking perfection often comes down to a few key techniques and considerations. Here are some expert tips to ensure your Brown Butter Banana Coffee Cake turns out flawless every time:
- Use a Kitchen Scale for Accuracy: My default setting for my recipes, and highly recommended for consistent results, is grams. Baking is a science, and measuring ingredients by weight (grams) with a kitchen scale is far more precise than using volume (cups). This eliminates discrepancies due to packing flour or sugar differently, ensuring your ratios are always perfect, which leads to consistent texture and flavor.
- Avoid Overmixing the Batter: Once you’ve added the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten in the flour, which can lead to a tough, dense cake. I always finish by hand, using a rubber spatula to give the batter one final gentle fold. This ensures all ingredients from the bottom and sides of the mixing bowl are fully incorporated without overworking the gluten.
- Understand Your Baking Pans (Light vs. Dark): For the best result with this coffee cake, use an aluminum baking pan. These pans are light in color and reflect heat, allowing the cake to bake more gently and evenly. This results in a softer, more tender crumb and a consistently golden-brown crust. If you use a dark-colored baking pan, it will absorb more heat, leading to a darker, potentially thicker crust, and can dry out the cake more quickly. Always grease your pan and line the bottom with parchment paper, regardless of color.
- Room Temperature Ingredients are Key: Ensure eggs and butter (for the crumble) are at room temperature. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a finer, more tender crumb. Cold ingredients can cause the batter to curdle and result in a denser cake.
- Don’t Mash Bananas too Finely: While you want mashed bananas, leaving a few small lumps is perfectly fine and even desirable. These little pieces will soften further during baking, adding pockets of concentrated banana flavor and texture to the cake.
- Prevent Chocolate Chips from Sinking: As noted in the instructions, tossing chocolate chips with a tablespoon of flour before adding them to the batter helps them suspend evenly throughout the cake, preventing them from sinking to the bottom during baking.
- Cool Completely Before Glazing: Patience is a virtue, especially when it comes to glazing. Drizzling the vanilla glaze over a warm cake will cause it to melt and absorb, rather than set into a beautiful, opaque finish. Allow your cake to cool completely on a wire rack for at least 1-2 hours before glazing.
FREQUENTLY ASKED QUESTIONS ABOUT BROWN BUTTER BANANA COFFEE CAKE
Absolutely! While the vanilla glaze adds an extra touch of sweetness and visual appeal, this coffee cake is incredibly delicious and flavorful on its own. The rich brown butter, sweet banana, and crunchy streusel provide plenty of taste and texture, making it a fantastic treat even without the glaze.
Yes, this cake holds up exceptionally well! In fact, the flavors often deepen and become even more harmonious overnight. Store it in an airtight container or covered tightly with plastic wrap at room temperature. It will remain wonderfully moist and delicious for 2-3 days.
The best way to check for doneness is by inserting a long cake tester or a wooden toothpick into the center of the cake. If it comes out clean, with no wet batter clinging to it, your cake is done. If there’s still wet batter, continue baking in 5-minute increments until clean. The top should also be golden brown and spring back slightly when gently pressed.
Yes, you can easily substitute sour cream with plain full-fat Greek yogurt. Use it in a 1:1 ratio. The Greek yogurt will provide similar moisture, tenderness, and a slight tang, without significantly altering the cake’s flavor or texture.
Yes, frozen overripe bananas work perfectly! Just make sure to thaw them completely before using. You can thaw them in the refrigerator overnight or on the counter for a few hours. Drain any excess liquid that collects, then mash them as usual. The freezing and thawing process actually breaks down the cell walls, making them even easier to mash and often more flavorful.
Absolutely! This coffee cake freezes beautifully. Once it has cooled completely and been glazed (or not), wrap individual slices or the entire cake tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or at room temperature. You can even gently warm slices in the microwave for a few seconds for that fresh-baked feel.
No problem! You can use regular-sized chocolate chips, but I recommend giving them a rough chop first. This helps them distribute more evenly and prevents them from being too large in the soft cake texture. You can also use chopped dark chocolate bars for a richer flavor.
HOW TO STORE YOUR BROWN BUTTER BANANA COFFEE CAKE
Proper storage is key to keeping your delicious Brown Butter Banana Coffee Cake fresh and moist for as long as possible. Store the cake in an airtight container or wrapped tightly with plastic wrap at room temperature. It’s best enjoyed within 2-3 days of baking for optimal freshness and texture. If you live in a particularly warm or humid climate, storing it in the refrigerator might extend its freshness by an extra day, just be sure to bring it to room temperature before serving for the best flavor and texture. For longer storage, see the FAQ section on freezing the cake.
Other Irresistible Cake & Dessert Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
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Brown Butter Banana Coffee Cake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
Ingredients
CINNAMON CRUMBLE
- 120 g all-purpose flour
- 200 g dark brown sugar
- 1 teaspoon ground cinnamon
- 90 g butter room temperature
BANANA COFFEE CAKE
- 90 g butter browned
- 240 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 150 g granulated sugar
- 2 eggs
- 240 g overripe bananas
- 100 g whole milk
- 1 teaspoon vanilla extract
- 40 g mini chocolate chips chopped dark chocolate
GLAZE
- 60 g powdered sugar
- 1-1 ½ teaspoon whole milk
- ½ teaspoon vanilla extract
Instructions
CINNAMON CRUMBLE
- For the crumble, add the all-purpose flour, dark brown sugar, and cinnamon into a bowl and mix these dry ingredients together. Then, add the room temperature butter, and mix it either by hand, using a fork, or with an electric mixer, until a crumble structure forms and there is no dry flour left. The crumbs should be pea-sized and irregular. Set it aside while preparing the cake batter.120 g all-purpose flour, 200 g dark brown sugar, 1 teaspoon ground cinnamon, 90 g butter
BROWN BUTTER BANANA COFFEE CAKE
- Preheat the oven to 175ºC/350ºF (conventional oven) and prepare a 23 cm/9-inch springform pan by greasing and lining the bottom with parchment paper.
- Start by browning the butter over medium heat in a frying pan. Cook, stirring occasionally, until the butter turns a deep golden brown and smells nutty. Once browned, pour it into a bowl and let it cool down slightly in the refrigerator for about 10-15 minutes while you prepare the other ingredients. It doesn’t need to cool down completely, just enough so it’s not scorching hot.90 g butter
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Mash the overripe bananas thoroughly with a fork or potato masher and set them aside.240 g all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, combine the cooled brown butter and granulated sugar. Whisk them together with a hand whisk or in a stand mixer with the paddle attachment until light and creamy.150 g granulated sugar
- Continue mixing on low speed, adding the eggs one at a time. Ensure each egg is fully incorporated before adding the next, scraping down the bowl as needed.2 eggs
- On low speed, add half of the sifted flour mixture to the wet batter and mix until just combined. Then, add the mashed banana, whole milk, and vanilla extract. Mix until smooth.240 g overripe bananas, 100 g whole milk, 1 teaspoon vanilla extract
- In the remaining half of the flour mixture, toss the mini chocolate chips to coat them. Add this mixture to the batter and mix only until just combined. Be careful not to overmix; a few streaks of flour are acceptable.40 g mini chocolate chips
- Using a rubber spatula, give the batter a final gentle fold to ensure everything is thoroughly combined from the bottom of the bowl.
- Pour half of the cake batter into the prepared springform pan and spread it evenly. Gently sprinkle half of the cinnamon crumble mixture over this layer. Add the remaining cake batter on top and carefully spread it out evenly. Finally, sprinkle the remaining crumble generously over the entire surface of the cake.
- Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. After this initial cooling, gently run a thin knife along the edge of the cake to release it from the springform. Let it cool down completely on the wire rack before applying the glaze.
GLAZE
- In a small bowl, whisk together the powdered sugar, whole milk (start with 1 teaspoon and add more if needed), and vanilla extract until the mixture is completely smooth and reaches a drizzling consistency. Drizzle the glaze evenly over the completely cooled cake, and it’s ready to be served and enjoyed!60 g powdered sugar, 1-1 ½ teaspoon whole milk, ½ teaspoon vanilla extract