Banana Praline Coffeecake is not only a tasty way to start your weekend brunch, but its a pretty one too! Bananas, nuts, brown sugar, butter and a hint of nutmeg in the cake are the components that make this coffeecake irresistible!
The in-laws were here and I needed to make something for breakfast. The guys decided to not to go out in the woods (shocking to me and slightly disappointing! ha!) so I decided to use the couple of bananas that were getting overripe and make a coffee cake to go with their morning coffee, and this turned out to be breakfast altogether!
This moist coffeecake is complimented by the brown sugar nut topping, giving it that little extra something that makes it a special treat! You can eat this without the topping also if you would rather not add the calories and extra sugar, however even with the topping its not too bad calorie wise!
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Prep time:
Cook time:
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Serves: 12 servings
Ingredients
- cooking spray
- 1-1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/2 cup brown sugar
- 4 tablespoon butter
- 1/2 cup chopped walnuts
- Calories: 234
- Fat: 11
- Totalcarbs: 32
- Dietaryfiber: 1
- Protein: 2
- Sodium: 268
Instructions
- Preheat oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray. Line bottom of pan with parchment paper and coat paper with cooking spray.
- In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
- In a large mixing bowl, combine mashed banana, sugar, vegetable oil, vanilla extract, nutmeg and egg. Mix at medium speed until well blended. Gradually add flour mixture to banana mixture until well blended. Pour batter into prepared pan.
- Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and carefully peel of parchment paper.
- For the topping: Combine brown sugar and butter in a small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Stir in walnuts and spread over cake. Serve warm.
Calories: 234 Fat: 11 Carbohydrates: 32 Sodium: 268 Fiber: 1 Protein: 2
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Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read moreLatest Cookbook Available Now For Preorder
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One Pot Paleo Cookbook by Shelby Law Ruttan
This looks amazing! I'm going to have to try it.
Oh my! A praline topping? Where do I sign up to get some of this deliciousness?? Looks wonderful!
Hi Shelby! This looks like the perfect sweet treat to bake up when you have guests for the holidays. I hope you and your family have a wonderful Thanksgiving.
Yum, what a perfect combination! This would be perfect with a cup of tea.
Where has this been all my life? So glad the in-laws came by because this is awesome.
This coffee cake looks amazing! And a praline topping?? Sign me up! 🙂
You are killing me!! This looks sooo good!! I absolutely love coffee cake. It has to be my favorite type of cake and the flavors in this recipe sound perfect!!