Oh. Em. Gee! Guys, I totally baked the best thing ever today. Really, I did. It’s been a while since I’ve been this in love with something I’ve made.
I bought a crapton of bananas last week for snacks for Girls on the Run practice, but I had quite a few leftover. I figured I could always bake something with them, so I just left them alone until they were nearly black. Oh, by the way, anyone else think super ripe bananas smell like alcohol? I’m sure there’s a chemical reaction reason for that, but I don’t know why. Anyway, ripe bananas obviously lead to banana bread, which is delicious, but kind of played out if you know what I mean. So I made cake instead. I kind of consider this a coffee cake, but probably only because it has streusel. I guess I just equate streusel with the Entenmann’s coffee cakes of my youth.
The cake recipe is not super sweet, and would actually make a super awesome banana bread if you just want to use a loaf pan and skip the streusel. Ohhh, or banana coconut steusel muffins! Yeah. Make this baby portable. That would be pretty baller too.
Sour-Cream Banana Cake
- 1/2 cup butter, softened to room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 overripe bananas, roughly mashed
- 1/2 cup sour cream (light works just fine)
- 1-1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat your oven to 350F.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add extract, eggs, sour cream and bananas and beat until well-mixed. Some chunks of bananas are fine.
- In a smaller bowl, combine flour, baking soda and salt.
- Slowly add dry ingredients to wet ingredients and mix gently until just combined.
- Pour in 9″ cake pan (or loaf pan).
- Cover with streusel topping (below) or continue onto step 8 and skip topping.
- Bake cake at 350 for 45 minutes, or until done. Begin check after 35 minutes.
Coconut Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened coconut flakes
- 1/2 cup sugar in the raw (or regular sugar)
- 1/4 cup cold butter, cut into 1/2 inch cubes
- Using pastry cutter or a mixer on low setting, mix ingredients together until butter is pea sized and mixture resembles coarse sand.
- Cover cake completely.
- Enjoy tropical deliciousness.
This was so crazy good. I enjoyed it as an afternoon snack, but I could totally see myself eating a small slice for breakfast and not feeling the slightest bit guilty about it. I love that the coconut streusel gives it an unexpected injection of tropical flava.
And now I’m off to couch it up. I did not sleep well last night and spending the afternoon with 12 3rd graders is exhausting! I don’t know how teachers do it everyday. 🙂