Banana Streusel Coffee Cake with Salted Caramel Glaze

Is it weird that I wake up in the morning trying to think of things to put salted caramel on? You do that too right? That’s what I thought. This coffee cake is my latest salted caramel creation. I mean who doesn’t love bananas, a streusel topping, and a large drizzle of salted caramel? Oh and I may have stuck some chocolate chips in there so that my husband would eat this, and I wouldn’t be forced to eat the entire cake.
Because while I like chocolate, I pretty much hate chocolate chips. Take a chocolate chip cookie for example, I’ll take the cookie minus the chocolate chips. My mom is the same, therefore it must be hereditary.

I’ve been making this cake for quite a long time, like, when I still lived at home long. Back then it was a bit on the boring side,  just a chocolate chip cake with a sprinkling of brown sugar cinnamon topping, albeit still very tasty.  Slowly I have modified it to include a streusel topping, because, let’s be honest,  everything tastes better with a streusel topping. And yesterday was the day I thought to put salted caramel on it. Now there’s a coffee cake.

Banana Streusel Coffee Cake with Salted Caramel 
Makes 1 large 13 x 9 cake
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups mashed very ripe bananas (about 4-5)
1 cup  plain yogurt or sour cream
1 cup chocolate chips (optional)
Streusel Topping

3/4 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup (1/2 stick or 2oz) softened unsalted butter, cut up into small cubes
Salted Caramel 
Makes about 1 1/4 cups
1 cup (225g) granulated sugar
1 cup heavy cream
1/4 teaspoon coarse salt, preferably fleur-de-sel
2 teaspoons pure vanilla extract
Streusel Topping
1. In a small bowl combine flour, sugar, salt, and cinnamon. Using a fork or whisk, mix to combine and break up any brown sugar. Add the softened butter, and using your fingers, work it into the flour mixture until completely distributed and small clumps have formed. Set aside.
1. Preheat oven to 350 degrees, and butter and flour a 9 x 13 inch baking dish.
2. In a medium bowl, whisk to combine both flours, baking powder, baking soda, salt, and cinnamon.
3. In a small bowl mash bananas.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add in the eggs, and beat until fully combined. Add in the vanilla and mashed bananas and mix until incorporated, about 1 minute.
5. Add in half the flour mixture and mix until just combined. Add in half of yogurt and mix until just combined. Repeat with remaining flour and yogurt. Fold in chocolate chips if using.
6. Spread cake batter evenly in pan. Evenly sprinkle the top with the streusel topping. Bake for 50 to 60 minutes or until a toothpick inserted comes out clean.
7. While the cake is baking, make the salted caramel.
8. Once finished baking, let the cake cool for about 10 minutes. Using a skewer or toothpick, poke holes all over the cake. Drizzle the top of the cake with as much salted caramel as you like, roughly about 1/2 to 3/4 cup.
Salted Caramel
1.  Using a medium saucepan, spread the sugar in an even layer over the bottom.
2.  Measure the heavy cream and set aside.
3.  Heat the sugar over medium-low heat. When the sugar begins to bubble and liquify around the edges, use a heatproof spatula to push the sugar towards the centre of the pot.  Continue to stir gently until all the sugar has melted. Once the caramel reaches a deep amber colour, immediately remove the pot from the heat.
4.  Carefully and slowly pour in half of the heavy cream while whisking (the mixture will bubble vigorously).  Stir until incorporated, and then stir in the remaining cream. Whisk in the vanilla extract and the salt.
5.  If any hard sugar has formed, stir the caramel over very low heat until the hardened pieces have melted and you have a smooth sauce.
6.  Store remaining caramel  in an airtight container in the refrigerator. Sauce can be reheated if necessary in the microwave or on the stovetop.
Jessica’s Notes:
  • I’ve substituted half the all-purpose flour for whole wheat pastry flour, because when banana’s are involved no one will ever notice, but you can use just all purpose flour
  • This cake is great on its own without all the fancy toppings, so feel free to omit the streusel or the salted caramel or both.
  • You will have left over salted caramel, keep in the fridge and use it on everything. You can thank me later.
Good Luck and Enjoy!!
  • Redroe5

    I will be making this really soon. Looking forward to it.

  • Redroe5

    I will be making this really soon. Looking forward to it.