Banana Coffee Cake
YIELD: 12 pieces
PREP TIME: 35 minutes
BAKE TIME: 35 minutes
for the crumb topping:
2 1/2 cups unbleached, all-purpose flour
3/4 cup packed Imperial Sugar Light Brown Sugar
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
12 tablespoons salted butter, melted
for the coffee cake:
2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup mashed ripe banana
1/4 cup sour cream, room temperature
5 1/2 tablespoons caramel sauce, such as Ghirardelli, divided
2 teaspoons vanilla extract
1/2 cup salted butter, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs, room temperature
For serving (optional):
Preheat oven to 350. Grease and flour an 11x7-inch pan.
Make the crumb topping. Whisk flour, light brown sugar, salt, and cinnamon in a bowl. Sprinkle vanilla over the top. Pour in melted butter. Use your hands to work together until the mixture forms moist clumps. Set aside.
Make the cake. Whisk flour, baking soda, cinnamon, and salt together. In another bowl, whisk together mashed banana, sour cream, 2 tablespoons caramel sauce, and vanilla. Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, scraping down bottom and sides of bowl as needed.
On low speed, add flour mixture in two additions, mixing in wet ingredients between the two additions. Mix just until combined. Spoon into prepared pan and spread evenly.
Drizzle remaining 2 1/2 tablespoons caramel sauce over cake batter. Scatter crumb topping over top, forming clumps with your fingers as you scoop from the bowl onto the cake.
Bake for 35 minutes or until a toothpick inserted into the cake layer comes up with moist crumbs. Let cool completely on a wire rack.
Cut into squares to serve. If desired, spoon a little caramel sauce onto each plate, sprinkle with a pinch of flaky sea salt, then place coffee cake on top.
