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My review
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 calsOriginal recipe yields 12 servings (1 9-inch square cake)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
- 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.
- 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.
- Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
- 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.
Nutrition Facts
Per Serving: 313 calories; 16.3 g fat; 40.1 g carbohydrates; 3.8 g protein; 53 mg cholesterol; 216 mg sodium. Full nutrition
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Reviews
Read all reviews 4457 Ratings
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Most helpful positive review
5/6/2013
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 regu...
Most helpful critical review
11/23/2014
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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5/6/2013
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 regu...
1/12/2014
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 ...
4/24/2014
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
1/13/2014
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 ov...
9/1/2013
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 suga...
4/28/2016
Moist cake with nice banana flavor, will definitely make this again. The trick is using very ripe bananas for best flavor. Delicious!!!
10/5/2013
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...
10/28/2016
I added an extra egg and swirled some of the topping into the middle.