Walnut Crumble Banana Coffee Cake. An absolutely scrumptious idea for a weekend brunch cake or serve it warm with caramel sauce for Sunday dinner.
In our never ending quest to find more ways to use those over-ripe brown speckled bananas sitting on the counter top, here comes another great coffee cake recipe sure to be a welcome addition to any weekend brunch.
The walnut crumble is actually a kind of shortbread with the walnuts ground right into the dough. It pairs beautifully with the simple delicious taste of the tender banana cake while providing a buttery, tasty, nutty textural contrast.
Go bake up something really delicious with those ripening bananas on your counter top. We know you have them…you’re staring at them right now aren’t you?
Like this Walnut Crumble Banana Coffee Cake recipe?
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- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/3 cup butter
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 4 medium mashed bananas
- 1 cup flour
- 1/2 cup butter
- 1 tsp cinnamon
- 1 cup whole walnuts (measure them whole, then finely chop them.)
- 1/4 cup brown sugar
Sift together the flour, baking powder, baking soda, nutmeg and cinnamon. Set aside for later.
Cream together the butter and sugar.
Beat in the egg and vanilla extract.
Mix in the mashed bananas.
Fold the dry ingredients into the banana mixture until the flour mixture is well incorporated.
Preheat oven to 325 degrees F.
Spread batter evenly into a greased parchment lined 9 inch spring form pan.
Prepare the crumble by pulsing together all of the ingredients in a food processor until well combined. (or rub them together well with your fingertips.)
Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces which get scattered all over the surface of the batter.
Bake for 60-70 minutes at 325 degrees F or until a toothpick inserted in the centre comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked. With large cakes like this the baking time in different ovens could be as much as 10 minutes difference. Trust the toothpick!
Cool in the pan for about 10 minutes before removing the sides of the spring form pan and moving the cake to a wire rack to cool completely or onto a serving plate if you plan to serve it warm.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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