Banana Coffee Cake with Pecans

Banana Coffee Cake with Pecans

12 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  MissKL

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

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Adjust Servings

Original recipe yields 1 9-inch square cake



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
  2. 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.
  3. 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.
  4. Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

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Reviews (12)

Rate This Recipe


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.



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.



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!

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Amount Per Serving (12 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 40.1 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet



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Banana Cake V


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