Prep time
Cook time
Total time
 
Ingredients
  • 1 (8 oz) package cream cheese, softened
  • 1 stick of butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 cup mashed bananas, 3-4 medium
  • 1 teaspoon vanilla
  • 2¼ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Topping:
  • ¾ - 1 cup chopped pecans
  • 2 Tablespoons sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray a 13x9 inch baking pan with baking spray.
  2. If you're using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
  3. In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
  4. With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
  5. Add the mashed bananas and vanilla and mix to combine.
  6. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.
  7. Spread out the batter evenly in the prepared baking dish.
  8. Combine the pecans, sugar and cinnamon. Sprinkle over the batter.
  9. Bake for 25-30 minutes.
To freeze:
  1. I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.
  2. To serve: Unwrap the coffecake and defrost. You can eat it as soon as it unthaws or place in the microwave for about a minute or heat up for about 10 minutes in a 400 degree oven.
Recipe by Olga's Flavor Factory at http://www.olgasflavorfactory.com/sweets/banana-coffeecake/