Reviewed: May 18, 2009

My husband loved it. I also cooked it in a Bunt pan which work out great.

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Reviewed: May 1, 2009

Wow! This was incredibly delicious and I got rave reviews from my coworkers. Note for anyone looking for "banana cake" - this isn't it. It has a subtle banana flavour but it's not banana cake, it's coffee cake. Like some other reviewers, I used pecans, butter, brown sugar and cinnamon for the topping, but the cake would have been just as good with the original topping, I'm sure. Light, fluffy and moist. This one's a keeper.

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RACHELBECK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 23, 2009

All I changed was crushed nuts instead of pecans. WAS WONDERFUL,MOIST,VERY,VERY GOOD!!! WILL MAKE AGAIN!!!!

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Cathy

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Reviewed: Apr. 15, 2009

Very good recipe. THANK YOU!!! A big hit with co-workers! It really annoys me when people alter good recipes, but here I go: I added a drizzle of icing over the top made with powdered sugar, milk, butter and vanilla.

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AMYB5

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Reviewed: Apr. 12, 2009

This is a great coffee cake!!! I made this for an Easter brunch & it was extremely popular. I was sure to beat the cream cheese until very, very smooth so that there were no lumps & this helped produce a very light & moist cake. I added in 3 ripe bananas; the taste was sooo good and stood out well (which is what I was hoping for). Will for sure make again...

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 27, 2009

Very moist with a subtle banana flavor. I was surprised even after I used 3 large bananas! I used 3/4 cup of white sugar and 1/2 cup of dark brown and 2 tsp. of vanilla vs. one. I added the cinnamon directly into the batter along with 1/2 c. of chopped walnuts (didn't have pecans). I always use Pam for baking and poured the batter into the pan and for the topping I mixed 1/2 c. chopped walnuts, 1/2 c. brown sugar, and 1 tsp. of cinnamon. After it was done baking I made a glaze out of 1 & 1/2 c. of confectioner's sugar and 3 Tbsp. of milk. I drizzled that over top after it was cooled.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jan. 31, 2009

I gave this 5 stars because EVERYBODY liked it. I did put sliced almonds on top instead of pecans. It was great right out the oven. This is a keeper.

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sbbjlb

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Reviewed: Nov. 28, 2008

WOW!! SO delicious. A few changes made this the best coffee cake I've eaten in a while. Here is what I did. 1. Add more mashed banana (I did more like 2 cups instead of 1). 2. Add a dash of salt into the dry ingredients. 3. TOPPING: 1 cup pecans, 1/4 cup sofented butter, 1/4 cup brown sugar, 1 tsp. cinnamon. Mix to make a crumbly topping. I poured my batter into 2 smaller pans (2 loaf pans) so that I could freeze one. I had to increase the bake time to 45 minutes. This recipe is WONDERFUL - thank you for sharing!

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mlcrawfo

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Reviewed: Sep. 23, 2008

This coffee cake was to die for. Everyone in our family as well as my husbands co-workers loved it. I did add a little extra banana and for the topping I used brown sugar, a little flour, butter and cinnamon. Can't wait to make this one again.

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melissa

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Broken Bow, Nebraska, USA

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Reviewed: Aug. 17, 2008

The only thing I did different was to leave the pecans out of the topping. Yum!

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Jan. 8, 2008

This is a very moist and yummy cake. The only thing i did different was the topping mix. I like to use flour, brown sugar, butter and cinnamon instead. Delicous!!!

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