The pandemic has sure made banana bread a trendy favorite, and this recipe elevates the humble quick bread to a flavorful banana coffee cake with a sweet and crunchy swirl of pecans, cinnamon, and orange zest. If you’re looking for a way to use up those overripe bananas, look no further.
1 1/2 sticks (6 oz.) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup (8 oz.) sour cream
3 medium ripe bananas, mashed
2 tsp. vanilla extract
3 cups unbleached all-purpose flour
2 tsp.baking powder
1/2 tsp. baking sod
1/2 tsp. table salt
3/4 cup chopped pecans
1/3 cup brown sugar
1 Tbs. grated orange zest
2 tsp. ground cinnamon
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Grease and flour a 12-cup Bundt cake pan.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time and beating well after each. Add the sour cream, bananas, and vanilla and beat until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk to blend. Gradually add the flour mixture to the batter and beat until blended and smooth.
In a small bowl, combine the pecans, brown sugar and cinnamon and mix well.
Scrape about half of the batter into the prepared pan. Sprinkle with half of the pecan streusel. Spoon the remaining batter over the nut mixture and then sprinkle with the remaining streusel.
Bake until a cake tester inserted into the center comes out clean, about 55 minutes. Set the pan on a wire rack to cool for about 10 minutes before turning it out onto the rack to cool completely. Dust with confectioners; sugar before serving.
Store the cake airtight at cool room temperature for up to 3 days.
Keywords: banana coffee cake,