Pecan Banana Coffee Cake: because you can’t just rely on regular banana bread for your coffee break. This cake takes bananas and pecans and makes them so much better. With a moist, flavorful base and a hint of crunch from the pecans, it’s a perfect pairing with your morning coffee—or as a “desperate” afternoon snack. Forget those dry, boring cakes; this one is all about rich, indulgent flavors that can’t help but impress. This is your excuse to eat cake for breakfast, and honestly, who’s going to stop you?
Pecan Banana Coffee Cake
Pecan Banana Coffee Cake is a moist, sweet treat packed with ripe bananas and crunchy pecans—a true breakfast winner.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup butter softened
- 1 cup sugar
- 2 large eggs
- 2 ripe bananas mashed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Topping:
- 1/2 cup chopped pecans
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, mix flour, baking powder, baking soda, and cinnamon.
- In another bowl, beat butter and sugar until creamy. Add eggs and vanilla.
- Mix in mashed bananas and buttermilk. Gradually add dry ingredients.
- Pour the batter into the prepared pan.
- In a small bowl, combine pecans, sugar, and cinnamon. Sprinkle over the batter.
- Bake for 40 minutes or until a toothpick comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Iron: 8%
- Calcium: 4%
- Potassium: 4%
- Vitamin B6: 10%
Additional Notes
- For an extra touch of decadence, drizzle a simple glaze over the cake after baking.
- Overripe bananas work best for extra sweetness.
- The cake stays fresh for 3 days in an airtight container.
