Recipe by MissKL
"Very moist cake; great as a snack! Use bananas that are starting to turn black."
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mashed ripe banana
1 1/2 cups
brown sugar, or more to taste
This cake is to die for ! It's a mix of banana bread & coffee cake. WOW! So moist, I can't stop eating it...
I followed the recipe almost exactly, the only difference in mine was I used regular sugar and regular flour~I like the Wheat Montana flour so much better than the popular brands.
I used a bunt pan. I sprayed the pan and put the pecan mixture in then the cake batter on top and cooked it for 45min. I think it could have finished baking in about 40min.
Thanks for an awesome recipe.
Great recipe, it allows you to make subtle changes and still comes out fantastic. I followed recipe except didn't quite have 1 cup of ripe mashed bananas-so I mixed in 1/2 cup applesauce to the bananas, and I used 1/4 cup brown sugar in with the superfine white sugar and I had no nuts so I added about 1/4 cup of chopped dates instead for the topping. It came out great!! Really moist and very tasty...not at all like a dry banana bread. I will definitely make again.
I love banana bread and coffee cake so combining the two was like heaven to me. I didn't have pecans so I substituted almonds and it still tasted good. Add to my archives of favorites
Excellent coffee cake. Took to the office today and it was a big hit. Followed the directions as written. Didn't take 45 minutes to bake so you should start checking it at 35 minutes to avoid over baking. Definitely a keeper!
This is a good recipe. I had to substitute yogurt for the sour cream because I didn't have any on hand, but other than that I made it as written. I think when I make it again I will cut the sugar down by at least 1/4 cup, depending on how ripe the bananas are. It was a little sweet for my taste. My husband loved it!
Wonderful! We use walnuts and about 10 times as much brown sugar and make a lot of topping. It gets more moist every day!
YUM! I doubled this recipe using regular sugar as opposed to superfine sugar. This made a lot more batter than 2-9x9 pans. So instead I got 3 pans worth of coffee cake. Two of the 9x9 size and one smaller round pan. It worked perfectly as I gave away 2 of the pans. I made 2 with the pecans and 1 without for my son. When I spread the pecans on the batter before baking, they were all around the pan, include the edge. As the cake baked, the pecans gravitated toward the center of the pan. It did not effect the taste of the coffeecake, just the appearance, a little bit. This was a nice, moist coffeecake that everyone enjoyed.
This recipe makes a lovely coffee cake. I used the recipe as written except that I used walnuts instead of pecans, since that was what was on hand. It's got a nice banana flavor with a much lighter texture than most banana bread recipes. One note of caution - even using an 8" square pan (again, what I had on hand), it only took about 30 minutes to bake, not 45. Keep an eye on it in your own oven.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Coffee Cake with Pecans
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
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