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Banana Coffee Cake

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  • 8 ounce package of cream cheese, room temperature
  • 1/2 C butter, room temperature
  • 1 1/4 C sugar
  • 2 eggs, room temperature
  • 1 1/4 C mashed ripe bananas, about 3 medium
  • 1 tsp vanilla extract
  • 2 1/4 C all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt


  • 1 C chopped pecans
  • 2 Tb dark brown sugar
  • 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees.  In a mixing bowl, beat the cream cheese, butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl with a rubber spatula.  Mix in the bananas and vanilla.  Add the flour, baking powder, baking soda, and salt.  Mix into the batter just until combined.  Do not overmix!
  2. In a small bowl, combine all the topping ingredients.  Add half of the topping to the cake batter and gently fold in.  Pour the batter into a greased 9 x 13 cake pan.  Sprinkle on the remaining topping and bake for 25 – 30 minutes, until light touch in the center springs back.  Cool on a wire rack.  Drizzle on a powdered sugar glaze if desired (1 1/2 C powdered sugar, dash of salt, dash of vanilla and enough milk to allow the glaze to drizzle off your spoon.)
  • Author: Carole


  • Serving Size: 1/12th
  • Calories: 448
  • Sugar: 41g
  • Sodium: 364mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 61g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 70mg