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.
In the bowl of a food processor, combine the flours, brown sugar, and butter. Pulse until coarse crumbs form.
Remove 1 cup mixture and set it aside. Transfer the rest of the mixture to a mixing bowl. Add the baking powder and salt to the bowl. Whisk to combine.
Back in the processor bowl, add the bananas. Blend until smooth.
Add the egg, milk, and vanilla extract to the processor. Blend until smooth.
Add the wet ingredients to the dry ingredients in the mixing bowl and fold to combine.
Preheat the oven to 350°. Grease a 9×13-inch baking dish. Transfer the batter to the prepared pan.
Sprinkle the reserved crumb mixture over the nuts. Sprinkle the pecans over the batter.
Bake the coffeecake for 35 to 40 minutes or until a tester comes out clean.
Store the coffeecake, covered, at room temperature for up to 3 days.
Notes
Note: The dark brown sugar lends a toffee flavor to this recipe. You can use other sweeteners, but the flavor nuances will change.Promptly store leftovers in an airtight container for up to 3 days. Nutritional values are approximate and based on 1/16 the recipe.