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Banana Coffee Cake

Banana Coffee Cake
You're sure to go bananas over this yummy coffee cake topped with cinnamon, sugar and pecans. "This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures," recalls Georgia Courtney from Las Cruces, New Mexico.
12-15 ServingsPrep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 to 3 medium)
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • TOPPING:
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Directions

  • In a large bowl, beat the cream cheese, butter and sugar until
  • blended. Add eggs, one at a time, beating well after each addition.
  • Add the bananas and vanilla. Combine flour, baking powder and baking
  • soda; gradually add to the creamed mixture. Combine topping
  • ingredients; add half to batter.
  • Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with the
  • remaining topping. Bake at 350° for 25-30 minutes or until a
  • toothpick inserted near the center comes out clean. Cool on a wire
  • rack. Yield: 12-15 servings.
© Taste of Home 2013

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Banana Coffee Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 325 calories, 18 g fat (8 g saturated fat), 61 mg cholesterol, 198 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013