Banana Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 25 min. + cooling
YIELD: 15 servings.
You're sure to go crazy over this yummy banana 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. —Georgia Courtney, Las Cruces, New Mexico
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup butter, softened
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1-1/4 cups sugar
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2 eggs
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1 cup mashed ripe bananas (about 2 to 3 medium)
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1 teaspoon vanilla extract
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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TOPPING:
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1 cup chopped pecans
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2 tablespoons sugar
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1 teaspoon ground cinnamon
Directions
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1.
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.
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2.
Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
1 piece: 325 calories, 18g fat (8g saturated fat), 61mg cholesterol, 198mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 5g protein.
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