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Home » Cooking Light » Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl

February 3, 2014 by Faith 13 Comments

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl takes ordinary banana bread to the next level!

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl 1

I’m not really a shopper, at least not in the sense that most ladies are.

I steer clear of the mall unless absolutely necessary (darn Apple Store with its only location in the mall…and double darn Cheesecake Factory with its fabulous cheesecake!). Anyway.

An afternoon at the mall would be tantamount to torture to me, but an afternoon wandering through an old open-air market or even a farmers’ market leaves me longing for another afternoon to shop. So I guess I really am a shopper at heart.

Banana bread is another conundrum for me.

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl 2

I am so weird about my banana bread…this Best Banana Bread recipe is pretty much the only kind of banana bread I’ll eat. (So if you’ve offered me banana bread in the past and I’ve made some bogus excuse like I had a big dinner last night, know that it’s me, not you.)

But that ended one day when I found a bunch of over-ripe bananas on the counter (which inevitably happens at least once a month), and decided it was time to play with banana bread. This lovely loaf is an amped up combo of banana bread and sour cream coffee cake. It’s moist and fragrant, with a gorgeous brown sugar-pecan swirl. The swirl looks impressive, but couldn’t be easier to make; just layer cake batter with crumbly filling and it bakes up into the prettiest swirl bread ever.

So now that I’ve broadened my banana bread horizons a bit, I’ll probably try whatever you want to pass my way. ;)

(For more banana bread inspiration and coffee cake ideas, check out Cooking Light’s Best Banana Breads and Healthy Coffee Cake Recipes.)

Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl 3

Print
Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl
Prep time:  10 mins
Cook time:  60 mins
Total time:  1 hour 10 mins
Yield: 1 (9 by 5-inch) loaf or about 10 servings
 
Ingredients
Filling:
  • ½ cup (110 g) light brown sugar, packed
  • ½ cup (80 g) chopped pecans
  • 2 teaspoons ground cinnamon
Cake:
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon instant espresso powder (optional)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 1 cup (200 g) sugar
  • 2 large eggs
  • ¾ cup (180 g) sour cream
  • ½ cup mashed banana (about 1 medium ripe banana)
  • 2 teaspoons pure vanilla extract
Glaze:
  • 1 tablespoon unsalted butter, melted
  • ½ cup (60 g) powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3-4 teaspoons milk
Other:
  • Butter, to grease the loaf pan
Instructions
  1. Preheat oven to 350F; generously grease a 9 by 5-inch loaf pan with butter.
  2. For the filling, combine all ingredients in a medium bowl and set aside.
  3. For the cake, whisk together the flour, espresso powder (if using), baking soda, and salt in a medium bowl and set aside.
  4. Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Beat in the sour cream, banana, and vanilla.
  5. Add the dry ingredients to the wet all at once and use a wooden spoon to stir just until incorporated, being careful not to over-mix.
  6. Spread ⅓ of the batter on the bottom of the prepared loaf pan, and then sprinkle ⅓ of the filling on top of the batter. Repeat this 2 times, ending with a layer of the filling on top.
  7. Bake until the loaf is golden and a toothpick inserted into the center comes out clean or with just a couple crumbs, about 55 to 60 minutes.
  8. Cool the bread in the loaf pan on a wire rack. Once cool, whisk together all ingredients for the glaze (adding the milk gradually as needed). Remove the loaf from the pan and drizzle the glaze on top.
  9. Allow the glaze to set before slicing.
3.5.3251

Filed Under: Cooking Light, Recipes Tagged: Baking, Banana Bread, Bananas, Brown Sugar, Coffee Cake, Cooking Light, Loaf Cake, Pecans, Quick Breads, Recipes, Sour Cream, Swirl Bread, What to do with over-ripe bananas

Comments

  1. Liz Osgood says

    January 8, 2019 at 11:18 am

    I made this coffee cake and it was a hit! I left out the nuts (which would have made it more delicious, I’m sure) but we have family who don’t like nuts. I also left out the butter in the powdered sugar topping and it was just as good. Thanks for another way to use over-ripe bananas.

    Reply
  2. Laura (Tutti Dolci) says

    February 5, 2014 at 9:39 pm

    That brown sugar pecan swirl is perfection!

    Reply
  3. Nicole ~ Cooking for Keeps says

    February 4, 2014 at 1:27 am

    The best of all worlds! Banana bread, coffee cake and Brown Sugar Pecan Swirl? Ahhh if that’s not heaven I don’t know what else is.

    Reply
  4. Betty says

    February 3, 2014 at 8:43 pm

    I would never go near the mall if Costco wasn’t attached to it. (I live so far in the sticks that there’s only one mall within an hour’s drive.)Too crazy! I love the swirl in your banana bread! What a great way to dress it up. :)

    Reply
  5. Jeanette | Jeanette's Healthy Living says

    February 3, 2014 at 3:58 pm

    I’d love a slice of this warmed up Faith! The swirl is so pretty!

    Reply
  6. thelittleloaf says

    February 3, 2014 at 12:25 pm

    How delicious does this look? I’m not a coffee drinker but I love it as dessert!

    Reply
  7. Erica says

    February 3, 2014 at 8:38 am

    I’m with you! I don’t like shopping much either. This bread looks AMAZING. That swirl!

    Reply
  8. Katrina @ Warm Vanilla Sugar says

    February 3, 2014 at 8:17 am

    Recipes like this make my mornings shine! So much deliciousness.

    Reply
  9. Joanne says

    February 3, 2014 at 6:51 am

    That swirl!! Yum. I just love it. I am general not SO into banana bread either, but I can’t resist swirls or glazes. They make the world better.

    Reply
  10. Rosa says

    February 3, 2014 at 4:35 am

    Shopping is not my thing either…

    This cake looks fabulous and divine!

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 30 Loaves to Enjoy or Give as Gifts All Year says:
    October 29, 2016 at 12:46 pm

    […] Banana Sour Cream Coffee Cake with Brown-Sugar Pecan Swirl by An Edible Mosaic […]

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  2. Brown Sugar-Pecan Swirl Banana Bread - A Seat at the Table says:
    January 17, 2016 at 3:35 pm

    […] Adapted from An Edible Mosaic […]

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  3. 18 Coffee Cake Recipes | Simply Southern Baking says:
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    […] Banana-Sour Cream Coffee Cake with Brown Sugar-Pecan Swirl (An Edible Mosiac) […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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