Description
A moist chocolate chip banana bread coffee cake topped with a cinnamon crumble and drizzled with an espresso glaze. Perfect for breakfast or brunch.
Ingredients
Scale
- ¾ cup (105g) all-purpose flour (for crumble)
- ⅓ cup (85g) packed light brown sugar (for crumble)
- ½ teaspoon ground cinnamon (for crumble)
- ¼ teaspoon salt (for crumble)
- ⅓ cup (75g) salted butter, softened (for crumble)
- 1 cup (237ml) mashed ripe banana (about 2 large bananas) (batter)
- ½ cup (110g) packed light brown sugar (batter)
- ¼ cup (50g) granulated sugar (batter)
- 5 tablespoons salted butter, melted (batter)
- ½ cup (120ml) full-fat sour cream, at room temperature (batter)
- 2 large eggs, at room temperature (batter)
- 1 teaspoon pure vanilla extract (batter)
- 1 ½ cups (215g) all-purpose flour (batter)
- 1 ½ teaspoon baking powder (batter)
- ¼ teaspoon baking soda (batter)
- ½ teaspoon ground cinnamon (batter)
- ⅛ teaspoon ground nutmeg, heaped (batter)
- ¼ teaspoon salt (batter)
- ½ cup (85g) semisweet chocolate chips (batter)
- ½ cup (60g) powdered confectioners’ sugar (espresso glaze)
- ¼ teaspoon espresso powder (espresso glaze)
- Pinch ground cinnamon (espresso glaze)
- ⅛ teaspoon salt (espresso glaze)
- ¼ teaspoon pure vanilla extract (espresso glaze)
- 3–4 teaspoons (15–20ml) milk (espresso glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a bowl combine ¾ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon salt, and ⅓ cup softened butter; mix until crumbly and set aside for the topping.
- In a separate bowl whisk together mashed banana, ½ cup brown sugar, ¼ cup granulated sugar, 5 tablespoons melted butter, sour cream, eggs, and vanilla until smooth.
- Add 1 ½ cups flour, baking powder, baking soda, remaining ½ teaspoon cinnamon, nutmeg, and ¼ teaspoon salt; stir just until combined.
- Fold in semisweet chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Evenly sprinkle the crumble mixture over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, whisk together powdered sugar, espresso powder, pinch of cinnamon, ⅛ teaspoon salt, vanilla, and milk until smooth and drippy.
- Allow the cake to cool slightly, then drizzle the espresso glaze over the top.
- Slice and serve warm or at room temperature.
Notes
For extra flavor, add a pinch of espresso powder to the batter. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg
Keywords: banana bread,coffee cake,chocolate chip,cinnamon swirl,espresso glaze