This banana nut coffee cake recipe is a tasty treat for breakfast.
The flavor is not overly sweet, and the crunch of the nut combined with the softness of the cake is just what the taste buds crave.
If you’re looking for a way to use up ripe bananas, add this banana nut coffee cake to your list of recipes.
Light and Crunchy Banana Cake
Banana nut coffee cake is excellent for family gatherings that take place around brunch time.
If you have guests staying with you, wake them up with the delicious aroma of freshly baked banana bread.
Banana coffee cake hits the spot all year round.
Personally, I don’t like anything too sweet in the morning, so the light sweetness of this cake is perfect.
There’s something amazing about a bit of crunchiness with cake, isn’t there?
The light crunch with the soft cake of this banana cake is on point.
Pour some coffee or tea and savor every bite of this banana nut coffee cake.
More Recipes that Use Ripe Bananas
Who needs a special occasion? The next time you see bananas on your counter with their days numbered, whip up some of this coffee cake.
Have your friends over for a fun brunch.
Surprise the family with a tasty breakfast treat.
Of course, this banana coffee cake is extra perfect around the holidays.
If you have loved ones visiting, make this recipe to sit on the counter for whenever someone wants to grab a light treat.
Banana Nut Coffee Cake Recipe
Light and crunchy banana nut coffee cake is a tasty breakfast or brunch treat.
Ingredients
- 2-1/3 cups flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, (1 stick) softened and divided
- 1-1/4 cup sugar, divided
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- 3 bananas, ripe, mashed
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 and spray a square baking pan with nonstick cooking spray and set aside.
- In a small bowl, add 2 cups flour, baking powder and salt. Mix well and set aside.
- In a mixing bowl, add 1/2 stick (1/4 cup) butter and 3/4 cup sugar. Beat for 3 minutes.
- Add egg and vanilla and beat well.
- Fold in mashed bananas.
- Add flour mixture and milk and beat just until combined.
- Pour batter into prepared pan and spread evenly.
- In a small bowl, add remaining 1/2 stick (1/4 cup butter), 1/3 cup flour, 1/2 cup sugar, cinnamon and walnuts.
- Use a pastry blender to blend all ingredients together until you have small pea-sized chunks. Spread mixture on top of batter in pan.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.
Notes
Nutrition facts are an estimate.
Nutrition Information:
Yield:
16Serving Size:
16 squaresAmount Per Serving: Calories: 135 Saturated Fat: 4g Cholesterol: 26mg Sodium: 131mg Carbohydrates: 13g Sugar: 6g Protein: 1g
Do you think you would like these banana nut coffee cake squares?
Antoinette M says
My family would love this cake! I like the recipe.
Laura Tveras says
These sound amazing and not too sugar-dense to destroy my hypoglycemia. Unless I can’t stop eating them, that is! Going to give them a try because your x-ray vision knows I have five ripening bananas on the counter right this second. Thanks for sharing!
Jennifer says
Oh yes, do it to save the bananas!! It’s only right. 😉