Get ready to transform your morning routine with the most irresistible coffee cake you've ever tasted! Imagine sinking your teeth into a moist, tender cake bursting with ripe banana flavor and studded with sweet, warm cinnamon chips. This isn't just another coffee cake - it's a breakfast game-changer that will have your family racing to the kitchen and your taste buds doing a happy dance. Whether you're looking to impress weekend guests or treat yourself to a luxurious breakfast, this Banana Cinnamon Chip Coffee Cake is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 2 ripe bananas, mashed
- 1/2 cup cinnamon chips
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper, ensuring the sides have some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the mashed ripe bananas and vanilla extract into the wet ingredients, mixing until smooth and well blended.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Gently fold in the cinnamon chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, use the parchment paper to lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces and serve. Optional: dust with powdered sugar or drizzle with a light glaze for extra sweetness.
Tips
- Use overripe bananas for maximum flavor and moisture - the darker and spottier, the better!
- Make sure your butter is truly softened to room temperature for the smoothest, fluffiest cake texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra indulgence, try toasting the cinnamon chips briefly before adding them to the batter.
- Let the cake cool completely before slicing to help it set and prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- For a professional touch, use parchment paper overhang to easily lift the entire cake out of the pan.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
