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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
Prep Time 15 minutes
Cook Time 1 hour
Servings 10 servings
Calories 379kcal


Swirl Filling:




  • Butter to grease the loaf pan


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.


  • 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.


Serving: 1slice | Calories: 379kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 230mg | Potassium: 149mg | Fiber: 2g | Sugar: 39g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg