Banana Coffee Cake Recipe with Brown Sugar Pecan Swirl

Banana Coffee Cake Recipe with Brown Sugar Pecan Swirl

This Banana Coffee Cake recipe transforms over-ripe bananas into a moist cake with a tender crumb that features a cinnamon-laced brown sugar pecan swirl throughout.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword Banana Coffee Cake, Banana Coffee Cake Recipe

Prep Time 15

Cook Time 1

Servings servings

Calories 379kcal

Author Faith Gorsky

Ingredients

Swirl Filling:

1/2 cup light brown sugar lightly packed
1/2 cup pecans chopped
2 teaspoons ground cinnamon

Cake:

2 cups all-purpose flour
1 teaspoon instant espresso powder optional
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter softened
1 cup sugar
2 large eggs
3/4 cup sour cream
1/2 cup mashed banana about 1 medium ripe banana
2 teaspoons pure vanilla extract

Glaze:

1 tablespoon unsalted butter melted
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
3 teaspoons milk or more as needed

Other:

Butter to grease the loaf pan

US Customary - Metric

Instructions

For the Swirl Filling:

Combine all ingredients in a medium bowl and set aside.

For the Cake:

Preheat oven to 350F; generously grease a 9 by 5-inch loaf pan with butter.
Whisk together the flour, espresso powder (if using), baking soda, and salt in a medium bowl and set aside.
Cream together the butter and sugar, and then beat in the eggs until light and fluffy. Beat in the sour cream, banana, and vanilla.
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.
Spread 1/3 of the batter on the bottom of the prepared loaf pan, and then sprinkle 1/3 of the filling on top of the batter. Repeat this 2 times, ending with a layer of the filling on top.
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.
Cool the bread in the loaf pan on a wire rack before glazing.

For the Glaze:

Once the loaf is 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.
Allow the glaze to set before slicing.

Notes

Storage: Store this coffee cake wrapped at room temperature for up to 3 days. After that, move it to the fridge for up to 4 days more.

Nutrition