Banana Coffee Cake with Peanut Butter Glaze

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Banana Coffee Cake with Peanut Butter Glaze

Wait until you taste this banana coffee cake. I combined a cinnamon crumb cake with freshly baked banana bread and the result was, well, it was phenomenal. A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze!

This is absolute, hands down, the BEST banana crumb cake recipe that I have EVER had. I am not even joking a little bit. I would not joke about crumb cake.

How do I ripen bananas fast?

If you have bananas that not yet ripe enough to make banana bread with there are a few ways that you can ripen them. If left alone, the bananas will ripen in about 24-48 hours, when stored together as a bunch. In order to ripen the bananas faster, put the bananas in a warm place. This will riped the bananas in about 12-24 hours. If you need the bananas faster, you can heat them in the oven. Set the oven to 300 degrees and bake the bananas for 15 to 30 minutes.

The skins will be black and shiny when they are done. You also do this in the microwave for about 30 seconds to two minutes.

Can I freeze this banana bread crumb cake?

When you make this banana bread crumb cake you can enjoy it for several days before it goes bad. Store it in an airtight container or in a freezer bag. The cake is best at room temperature however, you can store it in the refrigerator too. If you find that you have more cake than you will be able to eat, you can store this banana bread crumb cake in the freezer. The cake will last for about 3 months in the freezer. Wrap the cake in plastic wrap first and then put it in a freezer bag to keep it from getting freezer burn.

I like to cut the cake into slices before I freeze it. This way, I can take out slices as I am ready to eat them instead of having to bring out the whole cake. When it is time to thaw the slices, bring the cake out of the freezer and leave it on the counter to thaw.

How to make a peanut butter glaze

The peanut butter glaze is heaven sent and takes an already amazing crumb cake to the next level. If you’re a fan of the banana bread-this recipe is for you! This crumb cake tastes just like banana bread layered with a crumb filling and topped with a peanut butter glaze. It’s incredible.

To make the peanut butter glaze, you will mix together powdered sugar, milk, and peanut butter. Whisk together until it is smooth. It is extremely simple to whip together this glaze.

Ingredients for banana crumb cake recipe

How to make a banana coffee cake recipe

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Banana Coffee Cake with Peanut Butter Glaze

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

A soft, tender, easy-to-make banana bread crumb cake, heavy on the crumbs and topped with a to-die-for peanut butter glaze!

4 from 3 votes

Review Recipe

Ingredients 

Crumb Filling and topping:

• 1 cup cold butter, cubed
• 2 cups light brown sugar
• 2 cups all purpose flour

For the Coffee Cake:

• 2 cups all purpose flour
• 3 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 1 cup whole milk

For the Peanut Butter Glaze:

• 2/3 cup powdered sugar
• 2 tablespoon whole milk
• 2 tablespoon creamy peanut butter

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Instructions

• To make the filling/topping: Place bow sugar and flour in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Cover and process until butter pieces are the size of peas, about with 8 to 10 1-second pulses. Place crumb filling/topping in refrigerator until ready to use.
• Preheat the oven to 350°. Grease a 9x13 inch square baking pan and set aside.
• To make the coffee cake: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
• In a large bowl, mix together mashed bananas, butter, sugar, eggs and vanilla until combined.
• Stir in milk and flour mixture until just combined (don't over-mix).
• Pour 1/2 of the batter into the prepared pan. Top with 1/3 of the crumb mixture. Cover the crumb mixture filling with the remaining batter and top with remaining crumb mixture.
• Bake for 45-55 minutes until the center is set and a toothpick comes out clean.
• Cool for 10 minutes in pan set on top of a wire rack.
• To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over warm coffee cake and serve.

Notes

Source: adapted from Cookies and Cups

Author: Laura

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