This decadent Banana Coffee Cake is layered with Chocolate Pecan Streusel for a dense, moist interior, a crunchy exterior, and a sweet surprise in the middle!
Sometimes you need a really impressive dessert-masquerading-as-breakfast to impress a crowd, and today’s Banana Coffee Cake with Chocolate Pecan Streusel is just that sort of recipe. Whether you’re hosting a playgroup, entertaining family or friends at brunch, or you simply want to treat your co-workers to a mouthwatering morning surprise, this coffee cake has got you covered!
Coffee cake actually makes me nostalgic for my relatives in Germany. When we travel overseas to visit them, it’s always a special treat to sit around the table with family, share stories, drink coffee, and enjoy fat slices of some sort of special, traditional, German cake. So if they were visiting me in America, I’d serve them this Banana Coffee Cake with Chocolate Pecan Streusel and, odds are, they’d be just as impressed with it as I am by their lovely German küchens.
The base of this coffee cake is a variation of my all-time favorite banana bundt cake (which I love so much that I also morphed it into a delectable Pumpkin Biscoff Bundt Cake, but I digress). The bundt cake is super moist, thanks to a generous dose of Greek yogurt, and it’s bursting with mashed banana and a liberal splash of vanilla. But eventually, all things merge into one, and a streusel runs through it. (Bless my 90s-loving heart…) And that streusel, my friends, is what MAKES THE CAKE.
Streusel is typically some combination of flour, sugar, butter, and possibly a bit of cinnamon. Well, not this streusel. Instead of butter, this streusel boasts mini chocolate chips. Instead of flour, there are finely chopped toasted pecans. The brown sugar is still in there, and so is the cinnamon. But it’s the chocolate-pecan combo that really shines. Not only is it a perfect complement to the banana, but it also adds appealing texture to the cake.
By sprinkling some streusel in the bottom of the bundt pan, the top of the cake (after it’s flipped out of the pan…stay with me here) ultimately ends up with a nice, crunchy exterior. The next layer of streusel is sprinkled after half of the batter has been spread into the pan, resulting in a ribbon of chocolate-pecan goodness through the center of the cake. And finally, the remaining streusel is scattered on top once all of the cake batter has been transferred to the pan…meaning that, once inverted, the bottom of the cake will be sweet-chocolatey/pecan-crunchy as well. Does that even make sense? Or will you just follow the directions and trust me that the Chocolate Pecan Streusel layered throughout is fabulous?!
My one word of warning is to make sure the pan you use is big enough…it needs to be a bundt pan (or a tube pan) with a 12-cup capacity. I’ve never had this cake overflow, but it does rise right up to the top of the pan, so I always put a cookie sheet under my cake pan, just in case. And don’t be surprised when your cake needs to bake for a good while. So pop it in the oven and catch up on laundry or e-mails or all of those DVRed Real Housewives episodes (I won’t tell). If your cake is still a bit gooey in the center by the time the socks are dry or the inbox is empty or the third housewife this episode has succumbed to a crying jag, then simply check it with a wooden toothpick every 5 minutes until it tests done. Easy!
So those dark, mushy bananas on the counter? Don’t throw ’em away. Allow them to conclude their time on this earth in a blaze of glory via a Banana Coffee Cake with Chocolate Pecan Streusel! After all, a banana never knew a happier fate and a coffee cake never tasted so spectacular.
Streusel adapted from Epicurious
More banana recipes…