Banana Streusel Coffeecake
Prep time
Cook time
Total time
Prepare a 10" Cake pan with pan grease and a parchment circle for added insurance
Preheat oven to 375° F
Make sure all ingredients are at room temperature before mixing
Serves: 1- 10" cake
  • All Purpose Flour 2 cups (260g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar 1 cup (200g)
  • Salt 1½ teaspoons (7g)
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Ripe Bananas medium sized 3 (approx 335g)
  • Buttermilk ½ cup (120ml)
  • Miniature chocolate chips 1 cup (150g)
  • Toasted Pecans ¾ cup (85g)
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  3. Add the mashed ripe bananas and mix well.
  4. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  5. Add the buttermilk slowly while mixing on medium speed.
  6. Add the chocolate chips and pecans, mix to blend.
  7. Pour batter into prepared pan and then top with frozen streusel.
  8. Bake for approximately 45 to 50 minutes or until a cake tester comes out clean.
  9. Cool completely before slicing
Store cake wrapped well at room temperature for up to 4 days

Store in refrigerator for longer shelf life

Baked cake can be frozen for up to 1 month
Recipe by Gretchen's Bakery at