Banana bread coffee cake

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Directions:

For cake:

  • 1/2 cup brown sugar
  • 2 Tbsp white sugar
  • 1 large banana
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1 cup Flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

For crumble:

  • 1/4 cup brown sugar
  • 2 tbsp white sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 pinch salt
  • 1/4 cup cold butter
  • 1/2 cup flour

Directions:

For crumble:

  • To make the crumb topping, combine all ingredients.
  • Cut cold butter into mixture using a pastry cutter or a fork.

For cake:

  • Preheat oven to 350 degrees F.
  • Lightly coat a small loaf pan or a 6in cake pan.
  • In a large bowl, combine flour, cinnamon, nutmeg, ground ginger, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, banana, and sugars until light and fluffy, about 2-3 minutes.  Add egg and vanilla.
  • With the mixer on low speed, add sour cream and dry ingredients adding them in two additions, beginning and ending with the dry ingredients. Stir ingredients after each addition, but only until just combined.
  • Scoop the batter evenly into prepared baking dish. Sprinkle the crumble topping, using the tips of your fingers lightly press the crumbs into the batter.
  • Place into oven and bake for 20-30 minutes, or until a toothpick comes out clean.