Banana Coffee Cake with Pecans is the perfect combination of banana bread and coffee cake. It’s made in a bundt pan, with a sweet pecan streusel that adds crunch!
I love a good coffee cake, and this Banana Coffee Cake with Pecans is a real winner! It combines the flavor of banana bread with the crumbly streusel of a coffee cake, all baked to perfection in a bundt pan.
Just like my Grandma’s Sour Cream Coffee Cake, this recipe has a simple pecan streusel, made with pecans, sugar, and cinnamon. The streusel adorns both the top of the cake and the middle, adding a little crunch throughout.
The texture is just a little lighter than banana bread, making it a really nice option for breakfast, brunch, or an afternoon snack.
True to its name, it’s absolutely perfect with a cup of coffee or tea.
Love coffee cake? Don’t miss this my Cherry Coffee Cake—it’s a little sweeter and tastes like cherry pie!
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- Be sure to generously grease the bundt pan. I used cooking spray for this.
- Overripe bananas provide the best banana flavor for this recipe. Put the bananas in a ripe paper bag for a few days to expedite the ripening process.
- You’ll need to remove the cake from the pan about 10 minutes after baking, which ensures that the streusel doesn’t adhere to the pan.
- Run a butter knife along the edges (outside and inside) of the coffee cake before removing it from the pan, which helps it release more easily.
- Use bananas with brown spots on them (overripe bananas) for this recipe.
- The combination of sour cream and butter keeps the coffee cake moist.
- The streusel is made with pecans, sugar, and cinnamon.
How to make banana coffee cake with pecans
Start by making the streusel: combine ¼ cup of the sugar, the pecans, and the cinnamon in a small bowl. Mix to combine.
Sprinkle half of it in the bottom of a generously greased bundt pan (I used cooking spray to grease it).
Save the other half for later.
Combine the butter and the remaining 1 cup sugar in the bowl of a stand mixer. Beat until light and fluffy. Add the eggs, bananas, vanilla, and sour cream, and beat until combined.
Stir in the flour, baking powder, baking soda, and salt until just combined. Avoid over mixing the batter.
Spread HALF of the remaining batter into the bundt pan, and top with the remaining streusel.
Carefully spread the remaining batter on top of the streusel, covering it as much as you can.
Bake the banana coffee cake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes (no longer!), and then invert it onto a wire rack to cool completely.
Before inverting, I like to run a butter knife along the edges (both the outside and inside edges) of the coffee cake to help it release cleanly from the pan.
Can I make banana coffee cake ahead of time?
Yes! Banana Coffee Cake will keep for up to 24 hours after baking without drying out. Cover it tightly before storing.
The coffee cake will keep for up to 5 days (but may start to dry out after a few days).
You can also freeze banana coffee cake in an airtight container or wrapped in foil and then placed in a resealable freezer bag. It’ll keep in the freezer for up to 3 months.
Can I use a 13×9 inch pan instead of a bundt pan?
Yes! Pour the batter into a greased 13×9-inch pan and sprinkle the top with ALL of the streusel. Bake for 30 minutes and then try the toothpick test, giving it more time to bake if there are still wet crumbs on the toothpick.
What to serve with banana coffee cake
Hash Brown Casserole with Corn Flakes is another vintage side dish that would pair really nicely with the coffee cake.
And don’t forget the coffee and tea, of course!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Banana Coffee Cake with Pecans
- 1¼ cups sugar, divided
- ¾ cup finely chopped pecans
- 1 teaspoon cinnamon
- ½ cup (1 stick) butter, softened
- 2 eggs
- 1 cup mashed ripe banana (about 2 large)
- ½ cup sour cream
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Generously grease a 12-cup bundt pan. Preheat oven to 350°F.
- In a medium bowl, stir together ¼ cup of sugar, the pecans, and the cinnamon. Sprinkle half of the mixture into the bottom of the bundt pan.
- Place the butter and remaining 1 cup of sugar in the bowl of a stand mixer. Mix on medium until light and fluffy. Add the eggs and mix until combined. Add the mashed banana, sour cream, and vanilla, and mix just until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the banana mixture—just until combined.
- Pour half of the batter into the bundt pan, then sprinkle the remaining pecan mixture on top. Top with the remaining batter.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes, then gently run a butter knife around the edges (as best you can with the fluting). Promptly invert the cake onto a wire rack to finish cooling.