Blueberry Banana Coffee Cake

The sweet fusion of bananas and blueberries meets the richness of coffee cake in this delightful treat. Moist and flavorful, this Blueberry Banana Coffee Cake is a perfect brunch or breakfast option, topped with a velvety streusel topping that adds a delightful textural twist to each and every bite.

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/2 cup chopped pecans (optional)
• 1 tablespoon unsweetened cocoa powder

Instructions

Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish and set it aside.

In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy. Beat in the egg, then stir in mashed bananas, Greek yogurt, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Do not overmix. Gently fold in blueberries and pecans, if using.

In a small bowl, whisk together cocoa powder and a tablespoon of the dry ingredients (from the medium bowl).

This will be the streusel topping. Pour half of the cake batter into the prepared baking dish, followed by half of the streusel topping.

Repeat the layers.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Make sure to use very ripe bananas for the best flavor. You can also use frozen blueberries, just thaw and pat dry with paper towels before using.

If using pecans, chop them finely to ensure they’re evenly distributed throughout the cake.

Don’t overmix the batter, as this can lead to a dense cake. For the streusel topping, whisk the cocoa powder with the dry ingredients until well combined to avoid lumps.

When adding the streusel topping, don’t press it down into the batter, just sprinkle it evenly.

If you want a crispy streusel, don’t overbake the cake. This coffee cake is perfect for brunch or breakfast on-the-go, and it’s even better the next day.

You can also wrap individual slices tightly and freeze for up to 2 months.

Nutrional Value

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 4g