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    Recipes » Brunch » Banana Coffee Cake

    Banana Coffee Cake

    Published: Feb 28, 2023 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    slice of banana coffee cake on a white plate.
    silver serving utensil pulling a slice of banana coffee cake off of a cake stand.
    slice of banana coffee cake with pecan streusel in the middle on a white plate.
    silver serving utensil pulling a slice of banana coffee cake off of a cake stand.

    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!

    silver serving utensil pulling a slice of banana coffee cake off of a cake stand.

    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!

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Top tips
    • Ingredients
    • How to make banana coffee cake with pecans
    • Can I make banana coffee cake ahead of time?
    • Can I use a 13×9 inch pan instead of a bundt pan?
    • What to serve with banana coffee cake
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews
    banana coffee cake on a decorative plate, with a slice cut out.

    Top tips

    • 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.

    Ingredients

    bananas, flour, sugar, sour cream, and other ingredients on a white table.
    • 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).

    pecan streusel in the bottom of a greased bundt pan.

    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.

    coffee cake batter in a metal bowl with a yellow spatula.

    Spread HALF of the remaining batter into the bundt pan, and top with the remaining streusel.

    batter topped with pecan streusel in a bundt pan.

    Carefully spread the remaining batter on top of the streusel, covering it as much as you can.

    batter in a bundt pan.

    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.

    whole banana coffee cake on a decorative cake stand.

    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.

    silver serving utensil pulling a slice of banana coffee cake out of a whole coffee cake.

    What to serve with banana coffee cake

    I love serving this coffee cake for brunch. Praline Candied Bacon keeps the pecan theme going, and an Overnight Sausage & Egg Casserole would be a nice savory side dish.

    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!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    slice of banana coffee cake with pecan streusel in the middle on a white plate.

    Banana Coffee Cake with Pecans

    Published by Kate
    Grab your bundt pan and overripe bananas—this gorgeous coffee cake will knock your socks off with its banana bread flavor!
    5 from 1 vote
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    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Brunch
    Cuisine American
    Servings 12 servings
    Calories 279 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Be sure to use overripe bananas (with at least some brown spots) for the best banana flavor. 
    Remove the cake from the pan 10 minutes after removing it from the oven. This ensures that it’ll remove more cleanly since the sugar hasn’t hardened on the bottom. 
    Store the cake in an airtight container for up to 5 days. You can also freeze the cake for up to 3 months, wrapped in foil and then in an airtight container or resealable freezer bag.

    Nutrition

    Calories: 279kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 43mgSodium: 190mgPotassium: 120mgFiber: 2gSugar: 23gVitamin A: 230IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Keyword banana coffee cake
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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