This banana coffee cake is my Mom’s recipe and it is the absolute best. I made this for Mother’s Day brunch and everyone loved it.
1/2 cup butter/margarine
8 oz. pkg. cream cheese, softened
1 1/4 cups sugar
1 cup mashed banana (about 3 bananas)
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup chopped pecans
4 Tbsp sugar
2 tsp. ground cinnamon
3/4 cup powdered sugar (sifted)
1 Tbsp warm water
Preheat oven to 350. Grease and flour a 10″ Bundt pan. (Or spray with Pam Baker’s.)
Cream butter and cream cheese. Gradually add the sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in banana and vanilla.
Combine flour, baking powder & soda. Gradually add to banana mixture, stirring well. The batter at this point will be very thick and almost resemble dough instead of cake batter, but don’t worry.
Combine pecans, 2 Tbsp. sugar and cinnamon. Stir half of the mixture into batter. Pour half of the batter into pan. Sprinkle with remaining nut mixture. Pour remaining batter into pan.
Bake for 40-45 minutes. Cool in pan 10 minutes and then turn onto a plate. Spoon glaze on top.