Introducing my new very favorite way to use up overripe bananas.

Is this a banana bread or a banana cake?  Hard to say, but since it is baked in a 9×13 inch pan, and is topped with a delicious cinnamon streusel topping, we are going to call it a cake. Breakfast cake. Sounds slightly healthier, right?

I will let you decide if we are going to classify this as a breakfast or a dessert.  I’m going with breakfast, but to each their own.

Since I have to come up with a way to use my overripe bananas pretty much every single week, I was so excited to find this amazing recipe/idea.  I had a “Doh! Why didn’t I think of that!” kind of moment.  Banana Coffee Cake? I die.

I poured a brown butter glaze over the top.  I feel like I’ve been putting brown butter glaze on everything lately, but hey, the heart wants what the heart wants.  A very simple powdered sugar/heavy cream glaze would work just fine as well.

Recipe adapted from Cookies and Cups

Ingredients:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 mashed, ripe bananas
1/2 cup room temperature butter
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
3 tablespoons heavy cream

Streusel:
1/2 cup room temperature butter
1 cup packed brown sugar
1 cup flour
2 tsp cinnamon

Glaze:
1 cup powdered sugar
2 tablespoons butter, browned
2-3 tablespoons heavy cream

Directions:

Preheat your oven to 350°.  Spray a 9×13 pan with non-stick cooking spray and line with a parchment paper sling.

First make your cake batter.  Cream together butter and sugar.  Add eggs mix well.  Mash bananas really well and add to mixture.  Add vanilla and give it all a good stir.  Add dry ingredients and mix until just combined.  Add heavy cream last, mixing until just combined.

Pour into prepared pan.

Using your clean hands, mash together all of the streusel ingredients until the butter is combined throughout and you have nice crumbs.  Sprinkle evenly over the top of the cake.

Bake for 35-45 minutes (start checking at 30) until a toothpick inserted into the center of the cake comes out clean.

Brown your butter by placing it into a saucepan over low heat until it is a nice, golden brown color.  Add powdered sugar and cream to the browned butter and mix well.

Drizzle over warm cake.  Enjoy!