Banana Coffee Cake with Pecans

Banana Coffee Cake with Pecans

MissKL

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

1 h 5 m servings 313 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 39
  1. 50 Ratings

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Most helpful positive review

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 regu...

Most helpful critical review

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

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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 regu...

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 ...

I made it exactly as the recipe called for and it is delicious!

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 ov...

Great coffee cake! Very easy to make and very tasty results. Turned out I didn't have as many chopped pecans as I thought. Instead I used a combination of chopped pecans, chopped hazelnuts an...

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 suga...

Moist cake with nice banana flavor, will definitely make this again. The trick is using very ripe bananas for best flavor. Delicious!!!

Loved it! Very moist and delicious. I have an allergy to cow's milk, so I substituted margarine for the butter, and substituted goat milk for the sour cream. Came out beautifully. Next time ...

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