Peanut-Butter-Banana Coffeecake Recipe

Name: Peanut-Butter-Banana Coffeecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cold unsalted butter, cut into small pieces, plus more for greasing the pan; 1/4 cup all-purpose flour, plus more for coating the pan; 1 cup old-fashioned oats; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 1/2 cup unsalted butter, at room temperature; 1 cup chunky peanut butter; 1 cup sugar; 3 eggs; 1 teaspoon vanilla extract; 1 medium-size ripe banana, peeled and coarsely mashed; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 teaspoon kosher salt; 8 ounces sour cream

Servings: persons

1/4 cup cold unsalted butter, cut into small pieces, plus more for greasing the pan
1/4 cup all-purpose flour, plus more for coating the pan
1 cup old-fashioned oats
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup unsalted butter, at room temperature
1 cup chunky peanut butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 medium-size ripe banana, peeled and coarsely mashed
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
8 ounces sour cream

1
Preheat oven to 350 degrees.
2
Butter and flour a 10-inch springform pan.
3
To make the topping, combine oats, flour, brown sugar, cinnamon and salt in a bowl.
4
Rub in the butter with your fingers until mixture forms coarse crumbs.
5
Set aside.
6
To make the cake, use an electric mixer to beat butter and peanut butter together.
7
Add the sugar and beat until light and fluffy.
8
Mix in the eggs 1 at a time, then the vanilla and banana.
9
Sift together the flour, baking powder, baking soda, cinnamon and salt.
10
Add to the butter mixture alternately with the sour cream, mixing just to combine.
11
Scrape the batter into the prepared pan and smooth the top.
12
Sprinkle on the topping, pressing it into the batter slightly.
13
Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.
14
If the topping browns before the cake is done, cover loosely with aluminum foil.
15
Cool on a rack.
16
Remove the sides of the pan, cut into slices and serve.

1540

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup cold unsalted butter, cut into small pieces, plus more for greasing the pan, 1/4 cup all-purpose flour, plus more for coating the pan, 1 cup old-fashioned oats, 1/4 cup brown sugar, and more.

Yes, Peanut-Butter-Banana Coffeecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut-Butter-Banana Coffeecake

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