Banana bread done coffee cake style. Made in a bundt pan with a pecan crunch topping. Perfect for brunch – or anytime you want a little extra something with your morning cuppa.
Last week it was time to make something with bananas. I freeze them when they start to get too ripe, and every time I went to look for something in the kitchen freezer, they started falling out on me! I planned on making my Banana Bread. It truly is the last banana bread recipe you will ever need. It turns out perfect every single time. But I wanted to switch it up a bit, and decided to do a coffee cake.
How To: Freeze and Use Ripe Bananas
I feel like this recipe really does lean more toward the texture of a bread than a cake. So if light and fluffy is what you’re looking for, then this might not be it. BUT – if you are like me, and you can’t pass up a slice of ‘nanner bread, then you need to give this one a whirl!
BANANA BREAD CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING Banana bread cake, frosted while it’s still warm with a delicious brown butter cream cheese frosting! Superb!
Sidebar — if it’s a banana cake you are looking for, you cannot go wrong with my Banana Bread Cake with Brown Butter Cream Cheese Frosting! Holy YUM!! That frosting alone is worth the effort. So darn good!!
Typically when I think nuts in banana bread, I think walnuts. Not sure why? I just think they go really well. For this one though, I made the crumble out of pecans, and threw a few of them inside, too. It worked out so good!
It gave the outside that bit of a “crust” to it. The perfect amount of sweet and spicy crunch. The inside though was perfectly moist and dense. I hope that the next time you find yourself with a few ripe bananas you give it a try!!
I bake with bananas a LOT. Did you know that anytime you are searching for a recipe here on my site, that you can just search an ingredient? That’s right. It doesn’t have to be precise, or the full recipe name. Click the search bar and type anything.
—>An Affair from the Heart’s Banana Recipes <—
BANANA BREAD PANCAKES These gourmet looking pancakes are simply made . Begin with Bisquick mix, add in ripe bananas and a few spices and you have this scrumptious stack of pancakes.
Before we get to today’s new recipe, here are a couple of other coffee cakes you may enjoy:
CINNAMON CRUNCH COFFEE CAKE Perfectly sweet coffee cake with a cinnamon crunch middle and topping made with pecans. Ideal with your favorite cuppa!
PUMPKIN SPICED COFFEE CAKE WITH BROWN BUTTER GLAZE Spiced coffee cake with pumpkin and walnuts, drizzled in a spiced brown butter glaze. The perfect way to start a fall morning!
FRESH RHUBARB CAKE This buttery cake made with fresh rhubarb and topped with a coconut cinnamon topping. Amazing flavor!
I also have some friends who make amazing recipes, and they shared their favorite coffee cakes with us today!
Ground Cherry Coffe Cofee Cake from PlatterTalk, Peanut Butter Coffee Cake from Hostess at Heart and this Blackberry Coffee Cake with Streusel Filling from Lisa’s Dinnertime Dish . Please pay them a visit and check out their delicious recipes!
Now what do you say we get to the Banana Bread coffee Cake recipe? 
Banana Bread Coffee Cake
Banana bread done coffee cake style. Made in a bundt pan with a pecan crunch topping. Perfect for brunch - or anytime you want a little extra something with your morning cuppa.
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 stick unsalted butter (1/2 cup) softened
- 3 ripe bananas, mashed
- 1 1/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 1/4 cup flour
- For the topping:
- 2 heaping Tablespoons brown sugar
- 1 heaping teaspoon cinnamon
- 1 heaping cup chopped pecans
Instructions
Notes
Recipe adapted from Genius Kitchen
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 113mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 4g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Lisa@Lisa's Dinnertime Dish says
This cake sounds amazing! I love banana bread and I love bundt cake, so it’s a perfect combo for me!
Michaela Kenkel says
I wholeheartedly agree!
Lynn Elliott Vining says
Delicious! I’ll have a big ole chunk with some cream cheese, please!
ally says
Love all the ingredients, especially the cream cheese and heapings of things! Perfect!!
Robin Daumit says
Bananas. What’s not to love about their creamy texture. A handful of pecans and you have a perfect breakfast bread to start each day!
Michele @ Bacon Fatte says
I looooooove bananas, and coffee cake, and anything with cream cheese in it! Toss some peacans into the mix, and I’m all over it! Beautiful coffee cake, Michaela! Love it!
The Food Hunter says
This is going to the top of my “must make” list
Lisa@Lisa's Dinnertime Dish says
I need to make this soon! It definitely won’t last long in my house!
Julie says
That banana bread looks amazing and I love a great nanner bread but have to admit that post was painful. There are so many darned amazing photos of food that I’m feeling depressed that I don’t have any bananas!
michele says
This was delicious and my neighbor that I gave it to as a THANK you is begged me for the recipe! (Yes, I did share it,— )
Michaela Kenkel says
I am so happy it was well received! <3
debi at Life Currents says
I love the topping on this bread. Super delicious! And what a show stopper. Thanks for the recipe.
Debra C. says
I really like the pecan crumble. I bet they make that bread so delicious and rich. What a great way to start the day!
Deborah Scheurer says
Each time I press go, I’m told error not found.
Deborahscheurer@gmail.com
Deborah R Scheurer
Michaela Kenkel says
Press go? I’m sorry I don’t understand?
Jennifer A Stewart says
My son always wants me to buy bananas and when I do he doesn’t eat them. I have gotten pretty familiar with freezing them for later. I haven’t made banana bread in a long time and this looks like the perfect way to use up all the bananas I have in my freezer!
Angela says
This is absolutely perfect timing!! I just looked on my counter to find 6 very ripe bananas! I’ll be making this tonight!!! YAY!
Michaela Kenkel says
I am so happy you liked it!!
Deanna says
Oh wow!! Love banana bread, That the one snack I could have every day!! This looks fab!
Madi says
I love coffee cake! Combining that and banana bread is a brilliant idea!
Robin Daumit says
A difinite to save for all my bananas that go soft before I can eat them. Delish!
Christine @ Christine's Pantry says
This sounds amazing. Slice of this cake and a cup of coffee would be good.
theresa says
This sounds fabulous
Dorsy Caudill says
What degree is this baked at?
Michaela Kenkel says
350. I just double checked. It’s in the recipe card. 🙂
Michelle says
I have been looking for this cake for awhile, my Mom used to make it for me and lost it. She will be so excited when I show her that I found it on here ? ?
Thanks for the Memories it will bring back!!
Michaela Kenkel says
Yay!! That always makes me feel so good when something I share brings back good memories!
Jovane says
I tried the recipe and it’s amazing! Thanks for sharing ?
Michaela Kenkel says
I am thrilled you loved it!
Donna Gasquet says
I loved the ease of putting this bundt together…the flavour profile/spice ratio…BUT I wonder if there is a way to ‘re-moisten’ the finished bundt if I, perhaps mistakenly, did ‘t think it looked ‘done’ enough…and added ten minutes to the bake time? I kinda resent that I did leave it in the oven longer…Could I poke a few holes in it and add a tad of an orange juice or maple syrup hydration element?! It tastes wonderful, but I received a couple of comments from the peanut gallery about it being a tad dry for their palates…Aargh.
Michaela Kenkel says
Donna – the mashed bananas in the cake can make the doneness a little deceiving. If you add OJ or maple syrup to it, it will definitely change the flavor — how about serving with warm with some butter, maybe?