Banana nutella swirls, yo.
They’re everything you didn’t know you needed in your life (but especially in your coffee cake).
I’m 90% sure they could lead to world peace, an end to global warming, and even cancer cures.
Bold statement, but I stand by it.
They truly are that magical.
I’m actually astonished at how few coffee cakes I have on this site.
In almost nine years of blogging there are a measly three. THREE!
And only one has a swirl (it’s lemon blueberry and it’s fabulous).
WHAT IS THAT?!
I can’t even pretend to know what I’ve been doing with my time all these years.
Coffee cakes are such a staple cake!
They are simple, but perfect, especially with extravagant amounts of streusel on top (<– non-negotiable), for almost any occasion.
Brunch? CHECK. Breakfast? CHECK. Midday snack? CHECK. Afternoon tea? CHECK. Midnight snack? CHECK.
(I may or may not have extensively tested all of these. No judgement.)
Everyone should have a recipe for one that they can whip up at a moment’s notice.
This recipe is arguably a little bit more involved because of the aforementioned swirl and it takes about an hour to bake because it is large enough to feed a small army, but it is still EASY! And so worth it.
The batter comes together in two bowls and you mix it by hand! Yup, we’re going old-school mixer-free here and it feels so good.
And the swirl is really nothing more than thinly sliced bananas topped by melted nutella drizzles topped by a smattering of brown sugar.
See. –> EASY.
There is actually no excuse not to try it.
Especially because world peace is on the table….
…but also because it’s just really good.
- 1 cup unsalted butter
- 3¾ cups all purpose flour
- 2 cups sugar
- 1 tbsp baking powder
- 1½ tsp salt
- ¼ tsp baking soda
- 1 cup buttermilk
- 4 large eggs, room temperature
- ¼ cup full fat sour cream
- 2 tsp vanilla extract
- 2 small ripe bananas, thinly sliced
- ½ cup nutella
- ¼ cup packed light brown sugar
- 4 tbsp unsalted butter
- 1 cup all purpose flour
- 3 tbsp sugar
- 2 tbsp packed light brown sugar
- 1¼ tsp ground ginger
- 1 tsp ground cinnamon
- For the streusel, melt the butter in a small pan over low heat. Set aside to cool to room temperature.
- Meanwhile, whisk together the flour, sugar, brown sugar, ginger, and cinnamon in a small bowl. Add the melted butter into the flour mixture and mix until it is well combined and clumps start to form. Set aside while you prepare the rest of the ingredients.
- For the cake, heat the oven to 350F and grease a 9x13-inch baking pan with baking spray. Set aside.
- Melt the butter in a small pan over low heat. Set aside to cool to room temperature.
- Meanwhile, whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- In a separate large bowl, whisk together the buttermilk, eggs, sour cream, vanilla, and melted butter until well combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix with a spatula until just combined.
- Pour half of the batter into the prepared baking pan, smoothing it into an even layer as best as possible. Spread the banana slices over the batter in an even layer, overlapping the slices as necessary. Melt the nutella for about 15 seconds in the microwave and then drizzle it over the top of the bananas. Sprinkle with the brown sugar.
- Pour the remaining batter over the filling and smooth it into an even layer that covers the whole pan.
- Sprinkle with the streusel and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool to room temperature before serving.