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.
Servings: 16 slices
Calories: 276kcal
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
- Spray a bundt pan with non-stick cooking spray, set aside. Preheat oven to 350 degrees.
- Prepare topping mixture by mixing three ingredients together. Set aside.
- In your mixer cream your cream cheese until smooth, add in butter, continue to beat until creamy. Add in bananas, sugar and vanilla. Beat until smooth. Beat in eggs one at a time.
- Add in flour, baking soda, baking powder and cinnamon slowly until it's incorporated.
- Fold in about half of the topping mixture and pour the remaining into the bundt pan, evenly distributing it.
- Slowly pour batter over the topping, smooth it out.
- Bake for 60 minutes, or until toothpick inserted in the center comes out clean.
- Invert onto a plate. Serve warm or room temperature.
Notes
Recipe adapted from Genius Kitchen
Nutrition
Serving: 1g | Calories: 276kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 113mg | Fiber: 2g | Sugar: 20g