Banana Pecan Coffeecake

Dark brown sugar and pecans add flavor, sweetness, and crunch to this Banana Pecan Coffeecake. It's like all that's delicious about banana and toffee rolled into one.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana, bananas, coffeecake, pecans, snacking cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Author Jessica Fisher


  • 1 cup all-purpose unbleached flour
  • 1 cup white whole wheat flour
  • 2 cups dark brown sugar can also use granulated sugar
  • 1/2 cup butter
  • 2 mashed ripe bananas
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pecans


  1. Preheat the oven to 350°. Grease a 9×13-inch baking dish.
  2. In the bowl of a food processor, combine the flours, brown sugar, and butter. Pulse until coarse crumbs form.
  3. Remove 1 cup mixture and set it aside.
  4. In a mixing bowl, combine the banana, milk, egg, and vanilla.
  5. Add the baking powder and salt to the remaining flour mixture. Stir in the wet mixture. Blend until smooth.
  6. Pour the batter into the prepared pan. Sprinkle the pecans over the batter. Sprinkle the reserved crumb mixture over the nuts. Bake the coffeecake for 35 to 40 minutes or until a tester comes out clean.
  7. Store the coffeecake, covered, at room temperature for up to 3 days.

Recipe Notes

Note: The dark brown sugar lends a toffee flavor to this recipe. You can use other sweeteners, but the flavor nuances will change.