Best Banana Coffee Cake with Cream Cheese & Pecans
This banana coffee cake combines ripe bananas, cream cheese, and a crunchy cinnamon-pecan topping for a moist, homemade treat. Perfect for any occasion, it's indulgent yet wholesome!
Ingredients
- 1 package cream cheese 8 ounces, softened
- 1/2 cup butter softened
- 1-1/4 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas about 2 to 3 medium
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup chopped pecans
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, beat the cream cheese, butter, and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated.
- In a small bowl, combine the chopped pecans, sugar, and ground cinnamon to create the topping mixture.
- Fold half of the topping mixture into the batter gently, then pour the batter into a greased 13x9-inch baking pan, spreading it evenly.
- Sprinkle the remaining topping evenly over the batter.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool on a wire rack before slicing and serving.
Notes
For dietary adjustments, try substituting dairy-free cream cheese or using gluten-free flour blends. Toast pecans beforehand to enhance their flavor.