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

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9-inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.

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  • 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.

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.

Nutrition Facts

313 calories; protein 3.8g 8% DV; carbohydrates 40.1g 13% DV; fat 16.3g 25% DV; cholesterol 53.4mg 18% DV; sodium 215.9mg 9% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2013
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 regular sugar and regular flour I like the Wheat Montana flour so much better than the popular brands. I used a bunt pan. I sprayed the pan and put the pecan mixture in then the cake batter on top and cooked it for 45min. I think it could have finished baking in about 40min. Thanks for an awesome recipe. Read More
(34)

Most helpful critical review

Rating: 3 stars
11/23/2014
not enough banana flavor. Next time I will add some banana flavoring to make up for the lack of banana goodness. Read More
65 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/06/2013
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 regular sugar and regular flour I like the Wheat Montana flour so much better than the popular brands. I used a bunt pan. I sprayed the pan and put the pecan mixture in then the cake batter on top and cooked it for 45min. I think it could have finished baking in about 40min. Thanks for an awesome recipe. Read More
(34)
Rating: 5 stars
01/12/2014
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 bananas and I used 1/4 cup brown sugar in with the superfine white sugar and I had no nuts so I added about 1/4 cup of chopped dates instead for the topping. It came out great!! Really moist and very tasty...not at all like a dry banana bread. I will definitely make again. Read More
(11)
Rating: 5 stars
12/09/2014
I made it exactly as the recipe called for and it is delicious! Read More
(9)
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Rating: 5 stars
04/24/2014
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 Read More
(6)
Rating: 5 stars
01/13/2014
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 over baking. Definitely a keeper! Read More
(5)
Rating: 5 stars
09/02/2013
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 sugar down by at least 1/4 cup depending on how ripe the bananas are. It was a little sweet for my taste. My husband loved it! Read More
(4)
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Rating: 5 stars
04/28/2016
Moist cake with nice banana flavor will definitely make this again. The trick is using very ripe bananas for best flavor. Delicious!!! Read More
(3)
Rating: 5 stars
10/05/2013
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 and dried cranberries for the topping which ended up being a great alternative. Read More
(3)
Rating: 5 stars
10/28/2016
I added an extra egg and swirled some of the topping into the middle. Read More
(2)
Rating: 3 stars
11/23/2014
not enough banana flavor. Next time I will add some banana flavoring to make up for the lack of banana goodness. Read More