This moist, flavorful cake topped with crunchy pecan streusel is ready for a hot cup of joe. Four bananas per loaf make for a fairly nutritious slice, as cakes go, and a good excuse for seconds!

If you read about our banana mochi bread, you’ll know we are experimenting with the bounty of black bananas recently bestowed upon us! After sampling the banana mochi bread, Jack “requested” the next creation contain nuts. (He made me strike the phrase “petulantly demanded.” Editors… sigh.) To satisfy his request, this recipe for banana coffee cake included pecans in the batter and also as part of the topping. Jack said, “Mmmmm.” Guess that was the best compliment he could muster with his mouth full. One loaf went in the freezer, and one remains out for tomorrow’s breakfast.

Banana Coffee Cake

Ingredients

Cake –

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 tsp vanilla extract
• 4 bananas, mashed
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• pinch salt
• 3/4 cup chopped pecans
• 1/4 cup soy milk (regular milk would work, too)

Topping –

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• generous tsp ground cinnamon
• 2 tbsp unsalted butter, softened
• 3/4 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F. Grease two 9″ x 5″ loaf pans. Set aside.
2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Whisk together until well blended.
3. Using a stand mixer, beat butter and sugar until combined.
4. Add eggs and vanilla, beat until combined.
5. Add bananas and milk, beat until combined.
6. Add flour mixture to banana mixture and mix until just combined.
7. Pour half the batter in each loaf pan.
8. In a small bowl, mix together topping ingredients.
9. Crumble half of topping mixture on top of batter in each loaf pan.
10. Bake for 25-30 minutes.
11. Let cool on wire racks.
12. Enjoy while still warm with a fresh cup of joe.