I’m pretty picky when it comes to bananas. Once they have a single spot on them any chance of me eating them is pretty much gone…they can either go into a smoothie or a baked good. This means a LOT of banana bread, muffins, scones, etc. I usually try to stick with things that are somewhat healthy that I can eat on my way out the door in the morning, but sometimes I want something a little more decadent.
This coffee cake is probably one of my favorite banana recipes. It’s ridiculously moist and flavorful. It’s got plenty of banana flavor, but not overwhelmingly so. I’ve tried many different combos and never get tired of it.,,if you really want to amp it up, I recommend chocolate chips instead of the blueberries 😉
- For Topping:
- 2/3 cup brown sugar
- 1/2 cup pecans, chopped
- 1 Tb cinnamon
- 1 cup blueberries, fresh or frozen and thawed
- For Cake:
- 1 1/2 cups all-purpose flour
- 3/4 ts baking soda
- 3/4 ts baking powder
- 1/4 ts salt
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 1 large egg
- 3 Tb buttermilk
- 1 ts vanilla extract
- 1 1/3 cups overripe bananas, mashed (approx 3 bananas)
- Preheat oven to 350°F. Butter and flour a springform pan or 8×8 metal baking pan.
- Combine brown sugar, walnuts, and cinnamon in a small bowl and set aside.
- Sift together the flour, baking soda, baking powder and salt in a medium bowl.
- Cream the sugar and butter together, then add the egg and beat until fluffy. Beat in mashed bananas and buttermilk, then add the dry ingredients and blend well.
- Spread half the batter in prepared baking pan. Sprinkle with half the blueberries and half the topping. Repeat with remaining batter, followed by remaining blueberries and topping.
- Bake about 45 minutes, until toothpick inserted in the center comes out clean.
- Cool coffee cake in pan on a rack, remove outside of pan if using a springform.
Recipe adapted from Bon Appétit.