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+ servings

Banana Streusel Coffee Cake

A coffee cake made with bananas and pecans, all topped with a brown sugar streusel.


  • 2 ½ cups all-purpose flour
  • 1 cup packed light or dark brown sugar
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter , cold and cut into cubes
  • 1 teaspoon ground cinnamon
  • 1 cup pecans , toasted and chopped
  • 1 cup pureed bananas , about 3 medium bananas
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ teaspoons orange zest


  • Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
  • Stir together the flour, ¾ cup brown sugar, sugar, and salt in a large bowl. Blend in ¾ cup (1 ½ stick) cold butter with your fingers or pastry blender until the mixture resembles coarse meal and the butter is the size of peas.
  • Transfer ¾ cup of the mixture to a medium bowl and blend in cinnamon, remaining ¼ cup butter, and remaining ¼ cup brown sugar until crumbly. Stir in pecans. Refrigerate steusel until ready to use.
  • Whisk together the banana puree, egg, yolk, vanilla, baking soda and orange zest in a bowl. Stir into the remaining flour mixture and mix until just combined (batter will be stiff).
  • Pour the batter into the prepared springform pan and sprinkle with the streusel topping. Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 hour to 1 ¼ hour. Cool in the pan for 30 minutes, then remove springform sides and cool completely.


Calories: 514kcal, Carbohydrates: 66g, Protein: 5g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 85mg, Sodium: 242mg, Potassium: 169mg, Fiber: 2g, Sugar: 39g, Vitamin A: 632IU, Vitamin C: 2mg, Calcium: 42mg, Iron: 2mg
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