What are the best bananas to use for baking?

The best bananas for baking are the ones that are really soft and dark brown. They are sweeter and more flavorful, so keep the firm yellow bananas for baking and wait for the bananas to become really ripe before you use them for baking. You can even freeze bananas to use them in baking at another time, then thaw them before using.

Use room temperature ingredients for the batter.

It is important for the cream cheese, butter and eggs to be room temperature for the batter to mix properly. The cake will turn out really tender and have a soft texture. The butter and cream cheese will be able to whip into an airy texture if they aren't too cold or too hot. If the eggs are too cold, they will cause the cream cheese/butter mixture to curdle.

More delicious streusel options:

Instead of pecans, you can use any other kind of nuts - walnuts, almonds, hazelnuts, peanuts, etc. Coconut flakes are a great option too. You can omit the nuts altogether and just sprinkle the top of the coffeecake with brown sugar, cinnamon, butter and flour. You can also add chocolate chips and nuts to the batter itself.

Can you freeze Banana Coffee Cake?

Yes! Banana Coffee cake freezes really well. I usually cut the coffee cake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container. It will stay fresh, if sealed properly, up to 6 months. To thaw, unwrap the coffee cake and defrost. You can eat it as soon as it thaws or place it in the microwave for about a minute or heat up for 5-10 minutes in a 400 degrees Fahrenheit oven.

Banana Coffee Cake

Name: Banana Coffeecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 (8 oz) package cream cheese, softened; 1 stick of butter, softened; 1 cup sugar; 2 eggs, room temperature; 1 cup mashed bananas, 3-4 medium; 1 teaspoon vanilla; 2 1/4 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 – 1 cup chopped pecans; 2 Tablespoons brown sugar; 1/2-1 teaspoon cinnamon; 3 Tablespoons all purpose flour; 1 1/2 Tablespoons cold butter, cut into small pieces

Banana Coffeecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

A tender banana coffeecake with a pecan and cinnamon streusel topping that gives it extra flavor and crunch. It’s the perfect recipe to use up brown bananas and is an elevated version of banana bread and banana muffins.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Category: Sweets

Ingredients

Scale

1 (8 oz) package cream cheese, softened
1 stick of butter, softened
1 cup sugar
2 eggs, room temperature
1 cup mashed bananas, 3-4 medium
1 teaspoon vanilla
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Topping:

3/4 – 1 cup chopped pecans
2 Tablespoons brown sugar
1/2–1 teaspoon cinnamon
3 Tablespoons all purpose flour
1 1/2 Tablespoons cold butter, cut into small pieces

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
Add the mashed bananas and vanilla and mix to combine.
Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.
Spread out the batter evenly in the prepared baking dish.
Combine all the ingredients for the streusel topping together in a small bowl. Spread evenly over the batter.
Bake for 35-40 minutes.

To freeze:

I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.
To serve: Unwrap the coffecake and defrost. You can eat it as soon as it thaws or place it in the microwave for about a minute or heat up for 5-10 minutes in a 400 degrees Fahrenheit oven.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/banana-coffeecake/