Banana Nut Coffee Cake With Caramel Icing
A moist, flavorful coffee cake combining ripe bananas and crunchy pecans, topped with rich caramel icing—perfect for breakfast, brunch, or tea gatherings with a sweet tooth.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a Bundt or tube pan and set aside.
- In a mixing bowl, cream together shortening and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in mashed bananas and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the banana mixture, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fold in chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Once cooled, spread caramel icing over the top of the cake before serving.
Tips & Substitutions
For an extra flavor boost, consider adding a pinch of nutmeg or swapping half of the pecans for walnuts. If you don’t have shortening, you can use unsalted butter instead, which will provide a richer taste. To ensure even baking, rotate the pan halfway through the baking time. If you're looking for a fun twist, try adding mini chocolate chips to the batter.
Serving Suggestions
This Banana Nut Coffee Cake pairs beautifully with a cup of freshly brewed coffee or tea, making it a perfect breakfast or afternoon snack. Consider serving it alongside a light fruit salad or a scoop of vanilla ice cream for a delightful dessert. For those who enjoy a richer flavor, a drizzle of chocolate sauce can elevate the experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. When reheating, warm individual slices in the microwave for about 15-20 seconds to enjoy the cake slightly warm without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Coffee Cake With Caramel Icing contains roughly 554 calories, with 5g protein, 17g carbohydrates, and 49g fat. It is a good source of dietary fiber (16% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 648mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well in this recipe! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas can add extra moisture and sweetness, enhancing the overall flavor of your cake.
How can I make this recipe gluten-free?
To make this Banana Nut Coffee Cake gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper texture. Adjust baking time slightly, as gluten-free cakes can sometimes bake more quickly or slowly.
What can I use instead of caramel icing?
If you prefer a different topping, cream cheese frosting or a simple glaze made from powdered sugar and milk can be delightful alternatives. You could also dust the cooled cake with powdered sugar for a light finish or serve it with whipped cream for added richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).