Roasting bananas is a simple way to use not-quite-ripe-enough-for-baking bananas without having to wait on Mother Nature to work her magic while they sit on the countertop. When I want to make banana bread, this coffee cake, or anything baked with bananas, I rarely have the patience for them to brown. About 99.9 percent of the time, I roast them in the oven to speed up the process. It only takes 15 minutes and is as simple as throwing a couple of bananas on a baking sheet and sliding them in the oven. I love to make this coffee cake on special occasions like Mother’s Day, Easter, or when I have a low-key brunch with friends. Don’t let the word “cake” in the title mislead you; there’s also the word “banana,” which means it’s suitable for breakfast. High-five.
8 servings
- Preheat the oven to 350°F. Butter a 9-inch round cake pan with the 1 tablespoon room-temperature butter and dust with the granulated sugar and tip out any excess.
- Place the bananas on a small rimmed baking sheet and roast for 15 minutes. Remove and set aside to cool.
- In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
- Sift the flour, baking soda, baking powder, and nutmeg through a fine-mesh strainer into a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula, then add the roasted bananas, sour cream, and vanilla. Beat until incorporated.
- With the mixer running on low speed, spoon in the flour mixture and mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle evenly with the pecan topping. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
- Let cool for 10 minutes before slicing and serving.
Recipe by Laurie McNamara. Reprinted from