Peanut-Butter-Banana Coffeecake

By Molly O'Neill

Total Time
1 hour 15 minutes
Rating
4(74)
Comments
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For a hostess with a houseful of guests, a variety of festive breads, from a peanut butter coffeecake to a yeasted dessert roll studded with cardamom, laced with honey and stuffed with blue cheese, can satisfy a multiplicity of appetites. They can be served with coffee for breakfast or with cheese and soup for lunch or become part of the evening's bread basket.

But expediency is the least of it. Specialty breads, whether they're made from nuts, fruit or vegetables, taste good. They make the house smell warm and cozy, and they make the baker feel like Santa Claus anytime of year.

Featured in: Sweet Tidings

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Ingredients

Yield:Twelve servings

    The Topping

    • ¼cup cold unsalted butter, cut into small pieces, plus more for greasing the pan
    • ¼cup all-purpose flour, plus more for coating the pan
    • 1cup old-fashioned oats
    • ¼cup brown sugar
    • ½teaspoon ground cinnamon
    • ¼teaspoon kosher salt

    The Cake

    • ½cup unsalted butter, at room temperature
    • 1cup chunky peanut butter
    • 1cup sugar
    • 3eggs
    • 1teaspoon vanilla extract
    • 1medium-size ripe banana, peeled and coarsely mashed
    • 2½cups all-purpose flour
    • 2teaspoons baking powder
    • 1teaspoon baking soda
    • ½teaspoon ground cinnamon
    • 1teaspoon kosher salt
    • 8ounces sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

499 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 11 grams protein; 307 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan.

  2. Step 2

    To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl. Rub in the butter with your fingers until mixture forms coarse crumbs. Set aside.

  3. Step 3

    To make the cake, use an electric mixer to beat butter and peanut butter together. Add the sugar and beat until light and fluffy. Mix in the eggs 1 at a time, then the vanilla and banana.

  4. Step 4

    Sift together the flour, baking powder, baking soda, cinnamon and salt. Add to the butter mixture alternately with the sour cream, mixing just to combine.

  5. Step 5

    Scrape the batter into the prepared pan and smooth the top. Sprinkle on the topping, pressing it into the batter slightly. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. If the topping browns before the cake is done, cover loosely with aluminum foil.

  6. Step 6

    Cool on a rack. Remove the sides of the pan, cut into slices and serve.

Ratings

4 out of 5
74 user ratings
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Comments

Paola

"Healthy" version - used 3 bananas and no sugar, low fat yoghurt instead of sour cream and butter. Mix of wholewheat flour and oats. Baked for about 45mins then left in the cooling oven for the remaining 15mins of recommended baking time.

joan

Would suggest using a 12” springform as this took a full 90 minutes to bake. After noting a comment about bland flavour, I doubled the cinnamon and vanilla and also added allspice. I had two ripe bananas so used them both along with a combination of plain yogurt and buttermilk. I also used part ww flour. This was eaten warm from the oven with some Gorgonzola, delicious!!

Angela

Overall this is a good recipe - just a bit dry. I would use 1-2 more bananas and maybe another 1/2 stick of butter in the cake mix next time. I used 1C AP flour + 1C oat flour + 1/2C whole wheat flour, 1t cinnamon + 2t vanilla in the cake mix and that combo worked well. Based on other comments, I baked this in a 9.75" x 9.75" x 2" baking dish and it was FULL... a 9" springform pan never would have worked.

joan

After reading a comment about blandness, I increased the cinnamon, vanilla and added allspice. I used two bananas from my freezer, half ww flour and half all purpose. I didn’t have sour cream so used half plain yogurt and half buttermilk. It turned out beautifully. However, next time I will use a 12” springform as it took a full 90 minutes and by then the sides and bottom were overdone (tho still tasty). I enjoyed it warm with some Gorgonzola!

joan

Would suggest using a 12” springform as this took a full 90 minutes to bake. After noting a comment about bland flavour, I doubled the cinnamon and vanilla and also added allspice. I had two ripe bananas so used them both along with a combination of plain yogurt and buttermilk. I also used part ww flour. This was eaten warm from the oven with some Gorgonzola, delicious!!

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