Roasted Banana Coffee Cake

Roasted Banana Coffee Cake

Versatile coffee cake can be eaten any time of day. It fits well for breakfast, brunch or even as a late-afternoon snack.
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Roasted Banana Coffee CakeIngredients

8 tbsp (1 stick) unsalted butter, melted and cooled, plus 1 tablespoon at room temperature for the pan
2 tbsp granulated sugar
2 bananas
¾ cup chopped pecans
3 tbsp dark brown sugar
1 tsp ground cinnamon
1 ½ cups unbleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp freshly grated nutmeg
1 cup granulated sugar
2 large eggs, lightly beaten
¼ cup sour cream
1 tsp pure vanilla extract
Roasted Banana Coffee Cake
Roasted Banana Coffee Cake
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Roasted Banana Coffee CakeInstructions

1
Preheat the oven to 350 F. Butter a 9-inch round cake pan with the 1 tablespoon room temperature butter and dust with the granulated sugar and tip out any excess.
2
Place the bananas on a small rimmed baking sheet and roast for 15 minutes. Remove and set aside to cool.
3
In a small bowl, combine the pecans, brown sugar and cinnamon. Set aside.
4
Sift the flour, baking soda, baking powder, and nutmeg through a fine-mesh strainer into a medium bowl.
5
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula, then add the roasted bananas, sour cream and vanilla. Beat until incorporated.
6
With the mixer running on low speed, spoon in the flour mixture and mix until just combined.
7
Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly with the pecan topping. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
8
Let cool for 10 minutes before slicing and serving.

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