Brunch is the BEST.
Seriously the best.
It’s like the Disney princess of meals – birds chirping, sun shining, cake before 10am…..pretty much best morning ever. Plus I get booze before noon and cinnamon rolls are considered a “side dish”.
Only I’m not going to lie, probably what I love most about brunch is that I DON’T make it. Sunday morning is usually a big enough struggle to draw straight eyeliner or locate my purse, so when someone else makes me coffee…pours my coffee! Prince charming.
My other favorite Skinny Cinnamon Crumb Coffee Cake!
BUT for special occasions – like Easter! I love cooking for my family and friends, it’s my turn to spoil everyone – plus I’m a big show off and my coffee cake kicks butt.
So for those of you roped into cooking Easter Brunch tomorrow, this coffee cake is really yummy, and so so quick & easy to make! Literally mix the ingredients in a bowl, smush some butter with brown sugar and cinnamon for the streusel topping – and put in the oven. Picture a smooth banana flavor with the perfect hint of warm cinnamon in the crumbly topping. Rock star.
Have a great Easter weekend everyone! Chicago weather is going to be STUNNING! Can’t wait to beat my little cousins in our Easter egg hunt.
Yields 12 servings
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 teaspoon coarse salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small cubes
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoons coarse salt
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 very ripe bananas
- 1/2 cup plain low-fat yogurt
- To Make the Streusel Topping: In a medium bowl, whisk together the flour, brown sugar, salt, and cinnamon. Add the cubes of butter, and using your fingertips, work it into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
- To Make the Cake: Set the oven rack in the middle position and preheat your oven to 375 degrees. Coat an 8×8 inch baking pan with baking spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Then add in and beat the vanilla and the bananas.
- With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Beat in the yogurt.
- Gently scrape the batter into the prepared pan. Sprinkle the streusel top ping over the batter, pressing some of the mixture into pea-size clumps with your fingertips, for added texture.
- Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the streusel topping starts to brown too much, cover in tin foil and finish the baking time.
- Transfer to a wire rack to cool. Serve warm or room temperature.