Reviewed: May 20, 2012

Hello my name is Victoria, im 12 years old, and i love to bake! i use allrecipies all the time and this is some great coffee cake! i never follow the exact recipie, so these are the changes i added as my own little twist: a pinch of lemon zest, 1/2 teaspoon of honey, 1 1/2 tablespoons apple sauce, 1/2 teaspoon of nutmeg added to the topping, and i increased the flour by 1/8 to 1/4 of a cup so that the texture doesnt become too soggy. i know these ingredients sound a little outlandish, but i use most of them in a lot of my cake/cupcake recipies. these add some pizzaz to the pastry without over doing it. you may not choose to use all of them, but keep the applesauce in mind. i always use about a tablespoon of this for a great, moist texture. thanks for checking this out! my coffee cake came out great, i hope yours does too! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vglynn22@gmail.com

Reviewed: Apr. 10, 2012

I suppose it's my own fault for tinkering too much, cause even though the flavor was excellent the texture was way off. If I had been going for a banana bread pudding it would have been superb! The flavor is really awesome, but I took the advice of another reviewer to replace the butter with unsweetened applesauce, and I think that may have done it. All the other coffee cake recipes here suggest only replacing half the butter with applesauce for low-fat options, and I think that's probably going to be the answer here. I also used Splenda instead of sugar, which I know can sometimes throw things off, but I doubt that was it. And I doubt it was this recipe itself that's off, because the other reviews are so positive. I will probably take another stab at this in the future, because I love coffee cake and I love bananas, but I won't be doing quite so much experimentation! I'll re-rate and update my review accordingly when that time comes. Again, excellent flavor! Kudos to that.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

First had this at work from a coworker, everybody loved it!! Then I made it and added chocolate chips instead of the topping to make it kid friendly, Awesome!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cindie5006

Reviewed: Mar. 23, 2012

This is amazing! I used more banana because I needed to use them up, added an extra 1/4 cup flour due to the extra banana, half brown sugar with the white and added cinnamon. I skipped the topping and frosted with cream cheese frosting when cool.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ekozy

Reviewed: Jan. 25, 2012

My students made this recipe for a cooking competition where bananas were the featured ingredient. They could not use pecans due to our nut-free policy so they substituted Skor toffee bits ... YUM!!! What a wonderful combination. Needless to say, they WON in the dessert category :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hoganc

Reviewed: Dec. 8, 2011

This cake turned out wonderful! I live at 9000ft and made no adjustment for high altitude. I used 4 small bananas(2cups or so), added cinnamon to mix about a tbs., 1/4 c brown sugar and the rest white and omitted the nuts . I baked it in a bundt pan . I have a very small oven and that is the only pan that will fit that makes a full size cake. My topping was a mix of butter, flour, butter, brown and white sugar and cinnamon, crumbled in my fingers and spread evenly around the top. When I removed it from the pan I left it upside down so the topping would remain at the top. I will be making this recipe again. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thebirdhouse

Reviewed: Oct. 9, 2011

I used macadamia nuts instead of pecans. It was delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

akmtmom

Reviewed: Oct. 5, 2011

Yum. Yum. Have made several times.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

beautifuldayinca

Reviewed: Aug. 5, 2011

Great with walnuts instead of pecans, too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MISSJACKIE

Reviewed: Jun. 18, 2011

I love this recipe. Very good!! I did make a couple of healthy changes. Less sugar - 3/4 cup and 2 oz softened butter and 2 oz coconut oil. Also added unsweetended coconut 1/2 cup (total) to cake and also to the topping.

Was this review helpful? [ YES ]
2 users found this review helpful