The brown sugar, cinnamon and pecan topping on this deliciously sweet banana coffee cake
goes perfectly with your morning cup of coffee or tea!
I have a well known love affair with bananas. Whether they're in my cereal or yogurt, or made into bread, I always have bananas of some kind around my house. Last week I had some nice mushy ones on my counter, begging to be baked into something glorious. But instead of going with a usual bread - and believe me, I have many different versions of banana bread - I decided to go in a different direction and make a coffee cake.
I love me a good coffee cake. I mean, what isn't to love? It's perfectly acceptable to eat coffee cake for breakfast. That's what it was meant for actually. And you can eat it for dessert, too. Or even as a snack. Or maybe I just want to eat it at every meal. And maybe I did one day! Just maybe. Who knows.
Anyway, this coffee cake is fabulous. I put four super soft bananas inside for supreme banana flava. Vanilla and sugar make it the perfect sweetness. And the cinnamon, brown sugar and pecans are a perfect streusel for both the top of the cake and in the middle. Simple perfection I tell ya'.
Now, who wants cake?
Banana Pecan Coffee CakeAuthor: Sarah Bates | The Chef Next Door
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For the streusel:
2/3 cup packed light brown sugar
2/3 cup chopped pecans
2 teaspoons ground cinnamon
For the cake:
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup sugar
4 very ripe bananas, mashed
1/4 cup milk
1 tsp pure vanilla extract
Preheat the oven to 350 degrees. Spray a Bundt or tube pan with non-stick baking spray and set aside.
Stir the streusel ingredients together in a small bowl and set aside.
In a medium bowl add the flour, baking soda, baking powder and salt and whisk to combine. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the egg and bananas and mix well, then add the milk and vanilla. Add the dry ingredients in small batches and blend well.
Sprinkle half of the streusel ingredients into the bottom of the Bundt pan. Pour half of batter over the top and carefully spread it out evenly. Sprinkle with the rest of the streusel, then the remaining batter.
Bake the coffee cake for about 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the coffee cake in the pan on a cooling rack for about 45 minutes. Carefully invert the cake onto a serving platter or plate, then slice and serve.