A delicious coffee cake made with those overripe bananas. I first made this in 1995. My grandsons Stephen and Kevin liked it so much that they took it in their lunches.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
10
Yield:
1 10-inch coffee cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Coffee Cake:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.

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  • Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.

  • Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.

  • Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.

  • Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

Nutrition Facts

313 calories; protein 5.4g; carbohydrates 40.3g; fat 15.4g; cholesterol 68.4mg; sodium 283.7mg. Full Nutrition
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