I think fall may have officially arrived. Maybe. Maybe not. As much as I love the cooler fall days, I would much rather take an afternoon nap in the warm sun.
It has been a while since the last banana treat, so I couldn’t wait any longer to share this bad boy with you. There are so many layers of goodness going on in this coffee cake that I’m not sure where to start.
Those flavors paired so well together that I had to find another way to put them together because you need to experience it too.
One thing that I did differently on this banana caramel coffee cake was to boost the crumble topping. Giant crumbs and a sweet glaze drizzled on top was probably the best thing I could have done to this cake. It might be a super ugly cake when it comes out of the oven, but holy cow does it taste good
Click here to watch video : https://www.youtube.com/watch?v=R0IAU24yPB8
Recipe # 1
Banana Caramel Coffee Cake
Prep Time: 30 minutesCook Time: 55 minutes
Yield: 24 pieces of cake
Banana Caramel Coffee Cake
Try a piece of this Banana Caramel Coffee Cake warm out of the oven. The crumble topping and sweet glaze with have you going back for another piece in a hurry.
Ingredients
For the Cake
1/2 cup butter, softened
8 ounces cream cheese, softened
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 cup mashed ripe banana
2 teaspoons vanilla
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
For the Caramel Cheesecake
1 (14 oz.) can dulce de leche
4 ounces cream cheese, softened
For the Crumb Topping
1 cup flour
1/2 cup brown sugar
2 teaspoons cinnamon
6 Tablespoons butter, softened
For the Glaze
1 cup powdered sugar
5 teaspoons milk
Instructions
1- Preheat the oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray.
2- Beat the butter, cream cheese, and sugars until creamy. Add the egg, banana, and vanilla and beat . . again.
3- Slowly mix in the flour, baking powder, baking soda, salt, and cinnamon until it is all mixed in.
4- Spread in the prepared pan. Set aside.
5- Spoon the dulce de leche into a microwave safe bowl. Heat for 15-20 seconds or until slightly . . . . warmed. Mix the cream cheese in until it is creamy.
6- Place big spoonfuls of the caramel mixture on top of the batter. Use a knife to cut the caramel into . . the batter evenly.
7- Mix together the crumb ingredients until big crumbs form. Use your hands to clump the mixture . . . together. Sprinkle on top of the cake. Bake for 55 minutes. Remove and let cool.
8- Whisk together the powdered sugar and milk. Drizzle over the top of the cake. Cut into 24 squares.
9- Serve slightly warm. Refrigerate leftovers. Reheat cold squares in the microwave for 10-15 . . . . . . seconds before serving again.
Recipe # 2
Chocolate Chip Banana Bread
Ingredients
2 cups (280 g) all purpose flour
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3 ripened bananas
½ cup (113 g) unsalted butter, softened
1 cup (200 g) white granulated sugar
2 eggs, room temperature
1 tbsp milk or buttermilk
1 tsp vanilla extract
3/4 cup (131 g) chocolate chips (optional)
Directions
1. Pre-heat oven at 325ºF (163ºC)
2. In a medium bowl, mix flour, salt, baking soda and baking powder. Set aside.
3. In a separate bowl, mash the bananas with a potato masher or fork. Set aside.
4. In a large bowl cream butter and sugar, you can do this with a handheld mixer or a spatula. Then, add the eggs, one by one and mix well. Add the milk and then the vanilla extract. Now, add the bananas and the chocolate chips. Finally, add the dry ingredients and mix well until the flour disappears.
5. Pour the batter into a prepared 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle comes out dry.
6. Once the bread is ready, let it rest inside the pan on a cooling rack for 10 minutes. Then, take it out of the pan and let it cool completely on the rack before serving.
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