Roasted Banana Coffee Cake
Ingredients
Directions
Ingredients
8 tbsp
unsalted butter, melted and cooled*
plus 1 tablespoon at room temperature for the pan
*Show Note
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2 tbsp
granulated sugar
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2
bananas
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0.75 c
chopped pecans
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3 tbsp
dark brown sugar
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1 tsp
ground cinnamon
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1.5 c
all-purpose flour
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1 tsp
baking soda
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1 tsp
baking powder
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0.25 tsp
grated nutmeg
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1 c
granulated sugar
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2 lg
eggs, lightly beaten
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0.25 c
sour cream
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1 tsp
vanilla extract
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Roasted Banana Coffee Cake

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

  1. 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.
  2. Place the bananas on a small rimmed baking sheet and roast for 15 minutes. Remove and set aside to cool.
  3. In a small bowl, combine the pecans, brown sugar, and cinnamon. Set aside.
  4. Sift the flour, baking soda, baking powder, and nutmeg through a fine-mesh strainer into a medium bowl.
  5. 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.
  6. With the mixer running on low speed, spoon in the flour mixture and mix until just combined.
  7. 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.
  8. Let cool for 10 minutes before slicing and serving.

Recipe by Laurie McNamara. Reprinted from

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