A tender banana coffeecake with a pecan and cinnamon streusel topping that gives it extra flavor and crunch. It’s the perfect recipe to use up brown bananas and is an elevated version of banana bread and banana muffins.
- 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
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 – 1 cup chopped pecans
- 2 Tablespoons brown sugar
- 1/2–1 teaspoon cinnamon
- 3 Tablespoons all purpose flour
- 1 1/2 Tablespoons cold butter, cut into small pieces
- Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
- 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.
- In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
- With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
- Add the mashed bananas and vanilla and mix to combine.
- 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.
- Spread out the batter evenly in the prepared baking dish.
- Combine all the ingredients for the streusel topping together in a small bowl. Spread evenly over the batter.
- Bake for 35-40 minutes.
- 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.
- To serve: Unwrap the coffecake and defrost. You can eat it as soon as it thaws or place it in the microwave for about a minute or heat up for 5-10 minutes in a 400 degrees Fahrenheit oven.
Keywords: Banana Coffeecake, Banana Cake, Best Banana Recipes