Banana Coffee Cake with Pecans
Recipe GLPR6e4615f2269e31
A moist and tender banana cake topped with a cinnamon-pecan crumble. This classic coffee cake is perfect for breakfast, brunch, or dessert, with the rich flavor of ripe bananas balanced by warming spices and buttery nuts.
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Ingredients
1 cup superfine sugar
1/2 cup butter, melted
2 eggs, beaten
1/4 cup sour cream
1 teaspoon baking soda
1 cup mashed ripe banana
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped pecans
3 tablespoons brown sugar
1 teaspoon ground cinnamon
Directions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or cooking spray, then lightly dust it with flour, tapping out any excess.
In a large mixing bowl, combine the superfine sugar and melted butter. Beat with an electric mixer on medium speed until the mixture is light and smooth, about 1–2 minutes.
Add the beaten eggs one at a time, beating well after each addition to ensure the eggs are fully incorporated before adding the next one.
In a small bowl, stir the baking soda into the sour cream until combined. Gently fold this mixture into the butter-egg mixture until no streaks remain.
Fold the mashed banana into the batter until evenly distributed. Then add the cake flour and baking powder, and stir until just combined. Do not overmix. Stir in the vanilla extract.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the chopped pecans, brown sugar, and ground cinnamon. Sprinkle this topping evenly over the batter.
Bake in the preheated oven for 45–50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Remove from the oven and let cool in the pan for 10 minutes before serving warm or at room temperature.
