This flavorful spiced whole wheat chocolate chai coffee cake is a unique addition when made for guests or brought to brunch. It is also easy and child friendly. The bananas keep the cake moist without an overwhelming banana flavor. Serve with chai tea. Enjoy!



Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Combine pecans, brown sugar, flour, butter, nutmeg, cloves, cardamom, and cinnamon in a bowl. Blend with a fork until crumbly.

  • Mix chocolate chips, flour, cloves, baking powder, and baking soda in bowl.

  • Combine sugar, cream cheese, butter, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas and eggs; blend until combined. Mix in flour mixture slowly. Beat batter for 1 minute.

  • Pour batter into the prepared pan. Sprinkle pecan topping evenly over the batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Cook's Note:

You may use chocolate chunks instead of chocolate chips, if you'd like.

Nutrition Facts

391 calories; 22.9 g total fat; 55 mg cholesterol; 191 mg sodium. 47.1 g carbohydrates; 5 g protein; Full Nutrition