Caramel Pecan Banana Coffee Cake

In this delicious coffee cake, praline pecans meet Bananas Foster, a decadent dessert created at New Orleans’ Brennan’s Restaurant in 1951.

Caramel Pecan Banana Coffee Cake
Makes 1 (9-inch) cake
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 cup (227 grams) mashed ripe banana
  • ½ cup (120 grams) sour cream
  • 1 teaspoon (4 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • Caramel (recipe follows), divided
  • ½ cup (57 grams) chopped pecans
  • Brown Sugar Cinnamon Topping (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana, sour cream, and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to banana mixture, beating just until combined. Spread half of batter into prepared pan. Drizzle with ¾ cup (246 grams) warm Caramel, and sprinkle with pecans. Top with remaining batter, and swirl in ¼ cup (82 grams) Caramel. Sprinkle with Brown Sugar Cinnamon Topping.
  4. Bake for 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with remaining Caramel before serving, if desired.

Makes about 1½ cups
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup (60 grams) water
  • ½ cup (120 grams) heavy whipping cream, warmed
  • ¼ cup (57 grams) unsalted butter, softened
  1. In a large skillet, stir together sugar and ¼ cup (60 grams) water. Cook over medium-high heat, without stirring, until mixture is amber colored, about 10 minutes. Remove from heat; stir in cream and butter. Let cool in skillet, stirring frequently.

Brown Sugar Cinnamon Topping
Makes about ½ cup
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons (28 grams) unsalted butter, melted
  • ½ cup (57 grams) chopped pecans
  1. In a medium bowl, whisk together brown sugar, flour, and cinnamon. Using a wooden spoon, stir in melted butter until mixture is crumbly. Stir in pecans.



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