It’s hard to believe we are already almost halfway through the first month of 2026. As predicted, this week has been a little colder and more wintery, but still no snow. Maybe next week?
I have a 3 day weekend this weekend which is much appreciated. Last weekend I had a bit of a setback so I’m behind schedule now, but I think I can use the extra day to get caught up as long as I’m strategic. I try to always stay on schedule and have my recipes ready in time, but some things can’t be controlled.
Anyways, let’s talk about this post. I think this is my favorite January recipe. It was a very satisfying recipe because I tested it once and didn’t make any changes before the final draft because I was so happy with it. Most recipes require multiple tests and lots of trial and error, so it’s refreshing to get a recipe that just works out. Plus, this is just a delicious recipe and so comforting and cozy for cold winter weather (in theory that is).
Describe this Cake to Me
Taste: The cake itself has a gentle, buttery vanilla flavor which serves as the perfect blank canvas to highlight the bittersweet caramelized bananas, warming cinnamon, and deep bourbon.
Texture: The cake itself is unbelievably fluffy and light, while the caramelized banana layer on the bottom adds the perfect amount of moisture. And finally, the cinnamon crumble on top adds a crunch to diversify the textures the perfect amount.
Ease: This recipe is a step up from a classic coffee cake, but it’s really not very difficult. The banana layer comes together quickly and easily in a saucepan and doesn’t require you to actually make a caramel which is always easier. The batter is a simple mix, no more difficult then a classic vanilla cake batter. And finally, the crumble on top is a simple four ingredient mix, with no big challenges. The hardest part is waiting for this cake to bake!
The Bananas
The caramelized banana layer to this coffee cake is the same base I used on my caramelized banana muffins last year. It starts by melting butter in a saucepan just until it starts to brown, then we add in our brown sugar, followed by the bananas. The heat and the sugar help to break down the bananas and melt the mixture into a sauce, which we add in cinnamon, bourbon, and vanilla to. Once this comes together, we pour it into the bottom of our pan, and let it chill in the freezer while we make the batter. This won’t freeze the banana mixture but it will solidify it enough so that is doesn’t completely mix with the batter when we layer them.
The Batter
This batter is so simple, but always yields a light and fluffy cake, even next to the bananas which tend to make things dense. It comes together with the usual suspects, butter, sugar, eggs, vanilla, sour cream, milk, flour, baking powder, baking soda, and salt. Simple kitchen staples but when the butter is creamed with the sugar and we add in the sour cream and milk it creates the perfect balance of fluffy and moist. We spread this batter on top of the banana layer and set it aside to make the crumble.
The Crumble
This is my go to crumble for muffins, quick breads, and coffee cakes. I first used it in my fig and walnut coffee cake way back in January 2024, and haven’t switched it up much sense. It comes together with softened salted butter, brown sugar, flour, and cinnamon. This makes the perfect crunchy crumble to top off our cake, that is still loaded with flavor and melts in your mouth.
Caramelized Banana Coffee Cake
Ingredients
Method
- Grease an 8 inch square baking pan with butter. Set aside.
- In a medium sized saucepan, melt the butter over medium heat. Stirring occasionally. It will begin to sizzle and foam, and will eventually start to brown. Just as it's starting to brown, add in the sliced bananas, brown sugar, and cinnamon. Stir together and the mixture should begin to melt together. Add the bourbon and vanilla and continue cooking on medium heat, stirring constantly, for another 3 minutes. Pour the mixture into the bottom of the previously prepared baking pan. There should still be large chunks of banana. Place the pan with the bananas in the freezer while we make the batter.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using either a hand or stand mixer fitted with a paddle attachment on medium speed, beat together the butter and granulated sugar until fluffy and creamed, around 2 minutes. Add in the eggs and vanilla and beat on medium speed until combined. Add in the sour cream and milk and mix to combine. Add the dry ingredients into the wet ingredients and mix on low speed until just combined. The batter will be slightly on the thicker side.
- Remove the pan from the freezer and gently spread the batter on top of the bananas. It's ok if they combine a little bit, but try to avoid it. Set aside while we make the crumble topping.
- Preheat the oven to 350℉.
- In a medium sized bowl ,toss together the flour, brown sugar, and cinnamon. Add the softened salted butter and using your hands, massage the butter into the other ingredients until you have a crumbly mixture without any big clumps of butter. You can use a spatula to do this but I find that hands work best. Sprinkle the crumble right on top of the batter.
- Bake the cake for 35-45 minutes, or until an inserted toothpick comes out clean and the cake bounces back when lightly poked. Let the cake cool in the pan set on a wire cooling rack for 30 minutes before slicing and serving while it's still warm. This cake is best enjoyed warm with a cup of coffee!
- Leftovers last up to 5 days sealed in an airtight container in the refrigerator.