Banana Nut Coffeecake with Caramel Icing
Indulge in the irresistible flavor of this Banana Nut Coffeecake with Caramel Icing, a beautifully moist and tender dessert brimming with ripe banana sweetness and the satisfying crunch of chopped walnuts. Perfect for breakfast, brunch, or an after-dinner treat, this decadent coffeecake is elevated by a buttery caramel icing that drapes over every slice, adding a rich, creamy finish. The simple, easy-to-follow recipe requires just 20 minutes of prep, making it an ideal option for both beginner and seasoned bakers. Pair it with your morning coffee or serve it as a crowd-pleasing centerpiece at your next gathering. With its combination of indulgent flavors and homemade charm, this banana nut coffeecake is destined to become a new family favorite.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, softened
- 2 large Eggs
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Chopped walnuts
- 0.5 cup Packed brown sugar (for icing)
- 2 tablespoons Unsalted butter (for icing)
- 2 tablespoons Heavy cream (for icing)
- 0.75 cup Powdered sugar (for icing)
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, and softened butter. Beat together until creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
Fold in the chopped walnuts.
Pour the batter into the prepared baking dish and spread it into an even layer.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the caramel icing, combine the packed brown sugar, butter, and heavy cream in a small saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly.
Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until smooth.
Pour the warm caramel icing over the cooled coffeecake, spreading it evenly with a spatula.
Allow the icing to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 54.2 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 284 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
