Banana Coffee Cake with Praline Topping

5 from 2 votes

Banana Coffee Cake with Praline Topping

A delicious banana cake with a tender and moist crumb is topped with a caramelized praline topping. It makes the perfect holiday brunch cake or dessert for special occasions.

Course Breakfast, Brunch

Cuisine American

Keyword Banana Coffee Cake, Banana Praline Coffee Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 257kcal

Author Shelby Law Ruttan

Equipment

Ingredients

cooking spray
1⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
2 large bananas , mashed
¾ cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 large egg
½ cup brown sugar
4 tablespoons butter
½ cup chopped walnuts

Instructions

For the coffee cake

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. Set aside.
In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
In a large 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 praline topping

In a small saucepan over medium high heat, combine brown sugar and butter in a small saucepan and bring to a boil. Cook for 1 minute.
Immediately remove syrup from from heat and stir in walnuts. Spread topping over warm cake.

Nutrition