banana caramel coffee cake

banana caramel coffee cake

Just one of the many delicious recipes sampled at the scrapbooking retreat last weekend.  The recipe is below:

Banana Caramel Coffee Cake

Yield: 12 to 16 servings


  • 2-3/4 cups all-purpose flour, divided
  • 1 cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup cold unsalted butter, cut into pieces and divided
  • 2 large eggs
  • 1 cup mashed banana
  • 1/2 cup sour cream
  • 1 Tbsp. vanilla extract
  • 1/4 cup firmly packed light brown sugar
  • 1 cup pecan pieces
  • 1 (13.4 oz.) can dulce de leche


  1. Combine 2-1/4 cups flour and next 4 ingredients in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Whisk together eggs and next 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
  2. Spread batter into a greased 13"x9" pan.
  3. Combine remaining 1/2 cup flour and brown sugar in a small bowl. Cut remaining 1/4 cup butter into flour mixture with pastry blender. Add pecans, pressing streusel mixture between fingers until large clumps form. Sprinkle streusel over batter in pan.
  4. Microwave dulce de leche in a small glass bowl on HIGH 1 minute or until drizzling consistency, stirring once; drizzle over streusel topping.
  5. Bake at 350 degrees for 35 to 38 minutes or until streusel topping begins to brown and center of cake puffs slightly. Cool slightly.

stacey D - March 28, 2012 - 10:54 am

YUM! I think I will make it for our Easter brunch!!

Crystal Satnik - March 28, 2012 - 12:00 pm

How did I not know about this?!? I may have to make it now…

Tina - March 28, 2012 - 1:20 pm

We had it Friday morning and it was apparently never pulled out again, Crystal… buried in the fridge under the mountain of food.

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