I had bananas that needed to be used. I always bake banana nut bread. I am known for my banana nut bread. It is my grandma’s recipe and it is just the perfect banana nut bread. My freeze is full of banana nut bread in all sizes and even banana nut muffins. I need something else and felt inspired to make a banana coffee cake. So I started looking at recipes online. I finally settled on Cinnamon Spice and Everything Nice ‘s Blueberry Banana Coffee Cake (note, this site is great and I must visit it more!) … but I had to change the recipe. I am a sucker for coffee cakes in a bundt pan so that is where my changes started. Here is what I did to get this …
2 cups + 1 1/2 cups All-Purpose Flour + 2 teaspoon
3/4 cup sugar
8 tablespoons Butter, cold
3 teaspoons Baking Powder
1 teaspoon baking soda
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
2 cups Banana, ripe, mashed
1 + 1/2 cups Blueberries, fresh or frozen, do not thaw
1 cup (divided in half) Pecans, chopped
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2-4 tablespoons water (I needed 3 tablespoons of water)
1. Preheat oven to 350 degrees. Grease bundt pan.
2. Combine 1 1/2 cups of the flour and sugar in a medium bowl. Cut in the butter with a pastry blender or two forks used scissor style until mixture resembles coarse crumbs. Set aside 1 cup of the mixture for the topping and add 1/2 cup of pecans to the set aside mixture.
3. Add the remaining 2 cups of flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add eggs and banana, mix just until incorporated, careful not to over mix.
4. Toss the blueberries with 2 teaspoons of flour. Stir them in with the pecans. Pour half the batter into the prepared pan. Sprinkle half the reserved topping over top. Repeat with the remaining batter and the topping mixture.
5. Bake 55 – 65 minutes. Cool on wire rack.
6. Once completely cooled. Make the Glaze mixture. I used one from Desktop Cookbook called Bundt Cake Icing/Glaze. Melt butter in a saucepan. Stir in powdered sugar and vanilla. Add water, 1 tbsp at a time, and mix until smooth and of desired consistency (a thick syrup). Drizzle over cooled cake.
Enjoy! As a note, this cake gets really gooey so don’t make it too far in advance. Also don’t let set out too long or it will go bad because it is super moist!