Banana Coffee Cake with Peanut Butter Streusel

Banana Coffee Cake 2
I love good banana bread as much as the next person, but sometimes I can’t help but feel there is something missing. Like streusel. Or peanut butter. Or some magical combination of the two.

A year ago I attempted to make a peanut butter banana bread but was seriously underwhelmed with the results, so this time I knew I had to go in another direction.

I caved in and bought an 8″ round cake pan a few days ago because my sanity was beginning to wither away due to a lack of baking.  Fortunately, with this cake, it seems to have returned. 

With mushy bananas on my counter and a jar of peanut butter in my care package (you’re the best, Mom!) I knew I had to make another attempt at the banana bread and peanut butter combination.  I have always been the kind of person to eat coffee cake for the streusel (and cucpakes for the frosting), so I decided I would make a banana coffee cake with peanut butter streusel.  And I am so glad I did.

The cake is denser and moister than other coffee cakes I’ve had, but I think that provides a great base for the streusel.  I scaled down the original recipe, which was written for an 8″ square pan, because the only baking pan I own is the aforementioned 8″ round one. 

Banana Coffee Cake 4

(cake adapted from Epicurious)
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla
1 cup mashed banans (this was 3.5 small bananas for me)
1 cup plus 2 tbsp all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp plain yogurt

2 tbsp peanut butter (I used natural crunchy)
1 tbsp butter
1/2 cup flour
1/2 cup sugar

Preheat the oven to 350 F.
Grease an 8″ round cake pan.
Cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla, then the bananas.
In a separate bowl, mix the flour, baking soda, baking powder and salt together with a fork.
Add to the banana mixture and stir gently until combined.
Stir in the yogurt, then pour into the pan. Set aside while you make the streusel.
To make the streusel, put the peanut butter and butter into a bowl and mix them together.
Add the flour and sugar and rub between your fingers until the mixture looks like wet sand with little pebbles.
Sprinkle over the cake evenly and bake for about 35 minutes, or until a cake tester comes out clean.
Cool in the pan on a rack, then cut into slices to serve.

Banana Coffee Cake 6

14 Responses to “Banana Coffee Cake with Peanut Butter Streusel”

  1. 1 Erin July 27, 2009 at 7:05 am

    WOW! Now that sounds like good stuff!!!

  2. 2 Susan Marie July 27, 2009 at 11:17 am

    I will definitely try this – peanut butter and bananas together is one of my favorites! I even go so far as to put them in a sandwich. 🙂

    My husband is retired Army, and was stationed one year in Seoul in the 80’s, while I stayed Stateside with 3 children ages 5, 2, and 3 months. I did go and visit him there for a couple of weeks, and had a great time wandering through Seoul, and exploring other parts of S. Korea by train. One of my favorite memories is a stupendous buffet the Koreans had laid out, with all native dishes. I was determined to try it all, though I knew I wouldn’t always know what I was eating! About half-way through, my husband said “You know, I’m amazed. You’ve been eating things I haven’t had the nerve to try.”!

    Anyway, I’ve bookmarked your site, and look forward to trying out some of your recipes!

  3. 3 Sophia July 27, 2009 at 11:37 am

    BOOKMARKING definitely! This is one heck of a banana cake! I’m always looking for new banana cake recipes, and this one takes the cake, no pun intended!

  4. 4 ashley July 27, 2009 at 12:42 pm

    ohhhhh yum!! great flavor combo! looks great!

  5. 5 Biz July 27, 2009 at 2:27 pm

    Glad I found you again! I am adding you to my blog roll so I don’t miss a post. 😀

  6. 6 Jessica July 27, 2009 at 4:41 pm

    This sounds awesome! I would never have put all those flavors together in a coffee cake streusel!

  7. 7 The Leftoverist July 29, 2009 at 7:23 am

    Yum! I can’t wait to try this. I’m so impressed with everything you manage to pull together in your Korean kitchen.

  8. 8 BluePencil July 30, 2009 at 6:09 am

    We’ll be sure to try this–as soon as the high temps drop below 100 and I can bear to turn on the oven again.

  9. 9 Maryanna July 30, 2009 at 10:27 pm

    Mmmm. I love PB with banana.

  10. 10 Woman with a Whisk August 2, 2009 at 7:50 pm

    Beautiful pictures! And peanut butter in the streusel — such a great idea. I love peanut butter and bananas, so I can’t wait to make this one!

  11. 11 Karen September 4, 2009 at 2:10 am

    My daughter made this cake yesterday and we are still raving how good it tastes…

  12. 12 Nina March 6, 2012 at 5:30 am

    The coffee cake with peanut butter streusel was the best I’ve ever made and I’ve made many! Thanks so much. My kids loved it. We ate the whole thing in one sitting! They are stalking the bananas to see if they are ripe enough to make another cake. 🙂

  13. 13 Tuneeshaw May 24, 2012 at 9:37 am

    This turned out great! I didn’t have any yogurt so I used sour cream instead…tum!

  14. 14 Honey What's Cooking August 4, 2012 at 12:12 pm

    just made this with a few modifications, can’t wait to see how it turns out. i’ll be posting this on my blog.. will definitely give you credit. brilliant recipe!

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