Banana Coffee Cake with Pecans Recipe - Allrecipes.com
Banana Coffee Cake with Pecans Recipe
  • READY IN ABOUT hrs

Banana Coffee Cake with Pecans

Recipe by  

"Very moist cake; great as a snack! Use bananas that are starting to turn black."

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Ingredients Edit and Save

Original recipe makes 1 9-inch square cake Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
  2. Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
  3. Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
  4. Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
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Footnotes

  • Cook's Note:
  • You can substitute apple sauce for either the sour cream or some of the bananas if you don't have enough. I've also added one diced baking apple to this recipe, which is equally tasty. Use 1 1/3 cup flour and 2 tablespoons cornstarch in place of cake flour if desired.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2013

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.

 
Most Helpful Critical Review
Nov 23, 2014

not enough banana flavor. Next time I will add some banana flavoring to make up for the lack of banana goodness.

 
Jan 12, 2014

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.

 
Apr 24, 2014

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

 
Jan 13, 2014

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!

 
Sep 01, 2013

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!

 
Aug 06, 2014

Wonderful! We use walnuts and about 10 times as much brown sugar and make a lot of topping. It gets more moist every day!

 
Jul 29, 2014

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.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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