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    Home - Cake

    Published: Apr 11, 2016 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Banana Coffee Cake with Graham Cracker Streusel

    Jump to Recipe Print Recipe

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey-roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    I love brunch. I wish we did brunch every day. Instead of having breakfast in the morning, the country as a whole stops what it’s doing to sit down for brunch. Kind of like siestas in Spain, except with food. Whoever the next president is, I hope you take this suggestion into consideration! Seriously though, brunch is the best.

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    The best part of brunch is near the end when you sit down after a meal with a cup of coffee and a bit of something sweet. This banana coffee cake with graham cracker streusel is that perfect “something sweet.” It isn’t overbearingly sweet, but has an intoxicating banana aroma. The graham cracker streusel adds a wonderful flavor and crunch while the roasted honey almonds adds nuttiness and texture. Don't skip out on the roasted honey almonds.

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    Waiting for this to cool is torture because the banana and graham cracker streusel smells so amazing out of the oven. But it will be worth it. This banana coffee cake actually tastes better once it’s cool enough to touch, but still slightly warm. If you want to have it for dessert, you can top it with a small scoop of vanilla ice cream.

    If you don’t have overripe bananas, you can also roast your bananas in a preheated oven for about 14 minutes, turning halfway through. You can also freeze your bananas completely, then let them thaw completely. This only works if you plan this out ahead of time. Personally, roasting bananas is my favorite method because it gives so much flavor to the banana.

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    Want More Coffee Cake?

    Try this cinnamon roll coffee cake or this raspberry chocolate coffee cake. You may also love this pumpkin coffee cake. 

    Irresistibly moist and flavorful banana coffee cake with the crunchiest graham cracker streusel made with honey roasted almonds. You won’t be able to stop at just one slice of this coffee cake!

    Banana Coffee Cake with Graham Cracker Streusel

    Amanda Powell
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Servings 1 cake

    Ingredients
      

    For the Graham Cracker Streusel

    • ¾ cups graham cracker crumbs
    • ⅓ cup packed light brown sugar
    • 6 oz Honey Roasted Blue Diamond Almonds chopped
    • 1 teaspoon ground cinnamon
    • ⅓ cup unsalted butter melted

    For the Banana Coffee Cake

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup 1 stick unsalted butter, room temperature
    • ¾ cup granulated sugar
    • 1 large egg room temperature
    • 3 medium overripe bananas
    • 3 tablespoons plain yogurt

    Instructions
     

    • Preheat the oven to 350 degrees F. Line a 9 x 9-inch baking pan with parchment paper, leaving a couple of inches of overhang.
    • Add all the ingredients for the streusel together. It should form clumps on its own, but press the rest together to encourage more clumps. Set aside.
    • Mix together the flour, baking powder, baking soda, and salt for the cake together and set aside.
    • Beat together the butter and sugar until light and fluffy. Add in the egg and beat well for at least another two minutes. Add in the bananas and beat well for an additional 3 to 4 minutes. Add in the yogurt and beat for another minute.
    • Add the flour into the banana mixture and beat until combined.
    • Pour the batter into the baking pan and top with the streusel. Lightly press down on the streusel to ensure it adheres.
    • Bake for about 35 – 40 minutes, or until a toothpick inserted comes out clean.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

     

    « Apricot Almond Butter Oat Bars
    Pistachio Pound Cake with Vanilla Lavender Strawberries »

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Sabrina says

      April 14, 2016 at 9:32 pm

      Love this!

      Reply
    2. Medha @ Whisk & Shout says

      April 11, 2016 at 5:20 pm

      This looks gorgeous! I love graham crackers- my mom always has them for breakfast, so they really have a coffee cake morning treat vibe to them for me 🙂 Pinning!

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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