The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Photo by Catlin
Reviewed: Oct. 12, 2009
This was decent, not a typical coffee cake to me, but still yummy. I do think that the recipe needs to be doubled to make a regular sized cake. It barely filled up my bundt pan. The flavors did blend together better after sitting for a day.
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Photo by Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2009
This was really good. I used chocolate chips instead of nuts and I used brown sugar in the filling. I doubled the banana. It was very moist and I only had it lightly covered with plastic wrap. It was not even tightly covered. We ate on it for three days in the morning on a camping trip while we waited for breakfast to be done. It was great in this facet and I think I would consider it to be more of a breakfast item then a snack cake. I will double the recipe next time although the short pieces were kind of nice. I did not top it at all. It may have been nice with a drizzle of a white glaze but I liked it the way it was. I had trouble telling how much was half of the batter so when I added the second half over the filling , it kind of bled through.
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Photo by Tara Gosse

Cooking Level: Professional

Home Town: Grayson, Kentucky, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 5, 2009
I used 3 bananas and was very pleased with how moist and yummy this cake was. I thought the walnut mix center made it really special. Very good recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 14, 2009
Very good!!! I doubled it and added some flax seed and wheat germ and used white/whole wheat flour. I also subbed yogurt for the sour cream and I used 3 bananas total. My husband won't stop eating it.
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Photo by Jess

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 6, 2009
I doubled everything, which is essential if you want it to fill the bundt pan better. Next time I'll use brown sugar instead of white in the center, but otherwise this came out very nice!
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Photo by Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 14, 2009
I only had 3/4 cup of all purpose flour so I added 1/4 of whole wheat flour and extra 1 to 2 tbsp of sour cream. Also I made a mistake by mixing the sugar/cinnamon/nut mix into the batter instead of putting it on top of the cake after it is done. But it turned out very good after all.
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Photo by FNCHEF
Reviewed: Jul. 1, 2009
Wonderful recipe--I enjoyed the cinnamon-nut mixture. I thought brown sugar would be a nice touch for the mixture, so I used that in place of white. Glad I did! I substituted vanilla yogurt for the sour cream and had excellent results. The cake itself is moist; however, I expected a little more banana flavor...next time I will probably throw in another banana. A very light glaze might nicely complement this recipe...maybe next time!
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Photo by FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Prior Lake, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 22, 2009
I also doubled the recipe and used 5 bananas but I think that was too many. 4 would have been better but the flavour was yummy. Next time I'll skip the sugar nut mixture and just mix the nuts into the batter since it's easier or maybe even blueberries instead. I sprayed the pan with pam and the cake slid right out.
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Photo by Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: May 15, 2009
Thought this was pretty good. Would make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 29, 2009
This recipe for coffee cake is very good. I made it exactly as written except added more mashed banana and that made it very moist. The sour cream added a little zest to it. I baked it in a 8x8 pan and added some shredded coconut on top. very good recipe.
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Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 25, 2009
This is by far one of the best recipes I have ever used! I took the advice of others and instead of powdering my pans with flour I used sugar-great touch. Also, I had to use two times the batter to fill up my bundt cake. Instead of adding nuts I used a brown sugar ,sugar and cinnamon mixture-sooooo good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 22, 2009
Doubled the recipe to fill a bunt pan, also added chocolate chips more banana and in between layers LOTS of brown sugar springled granular sugar and cinnamon. No measurements just filled the layer! YUMMYYYY!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 11, 2008
Yummy! I dusted my tube pan with sugar for extra yummy, used 2 bananas, and low-fat vanilla yogurt instead of sour cream and it was great! I put whipped cream sprinkled with cinnamon in the center for a nice serving visual- and it tasted yummy too. I got great reviews- next time I will double the recipe to fill my pan completely! A keeper.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 25, 2008
I doubled the recipe, used 3 bananas and added cinnamon baking chips to the nuts/sugar/cinnamon mixture. The coffee cake came out moist and great tasting. It would be good with chocolate chips too but I didn't have any in the cupboard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 24, 2008
This is the second time I've made this cake and it turned out great both times. I doubled the recipe and made it in a 9x13 pan. I also changed the filling to a brown sugar & cinnamon mix b/c we don't like nuts. A great way to use up bananas that are too ripe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 12, 2008
Yum. I will definitely make again. I doubled the recipe for a brunch I was hosting, and it fit perfectly into a regular size bundt pan. I omitted the nuts and used brown sugar in place of white sugar for the filling. I also sprinkled chocolate chips into the batter, which I think really added some depth to the flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 18, 2008
This was very good. I doubled the recipe to fill my bundt pan better. I also used a bit extra banana. It was very moist and flavorful. We also chose to use chocolate chips but I know the walnuts would be great in the middle as well. A family secret is to use sugar instead of flour to coat the pan after greasing. Also put a layer of sugar on the top before baking. This is a SURE way for everyone to eat the crust. My daughter asked for more crust before she finished the middle! It doesn't burn and makes every bite wonderful!
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Photo by CandyKisses4

Cooking Level: Intermediate

Living In: Redding, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 14, 2008
I found the result to be so-so.. you should double the banana in this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 6, 2008
Everyone at work loves this banana bread. I don't try to pass it off as a coffee cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 21, 2008
I think my bundt pan was too big, but even so, this was sooo yummy, and the house smells soo good, even hours after I baked it. Good way to use up ripe bananas!
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Photo by MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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