Banana Brunch Coffeecake
Submitted by leeannkinnaman
Mashed ripe bananas swirl through vanilla cake batter with cinnamon-almond streusel in this bundt-style brunch coffeecake. Dust with powdered sugar for an elegant finish.
YIELD
1 cakePREP
25 minCOOK
1 hrsREADY
1 hrsThis is the coffee cake that makes brunch special.
Banana purée enriches yellow cake mix along with vanilla pudding mix for extra moisture. The real showstopper? A ribbon of cinnamon-spiced chopped almonds and brown sugar swirled through the batter in dramatic figure-eights.
Baking low and slow keeps the cake tender and prevents over-browning during the hour-long bake. Let it cool completely before inverting from the bundt pan.
Kitchen Tips
- Use bananas with plenty of brown spots for maximum sweetness and moisture
- Swirl batter in gentle figure-eight patterns to create distinct layers without blending completely
- The low oven temperature ensures even baking and prevents the edges from drying out
- If garnishing with banana slices, dip them in diluted lemon juice to keep them bright
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Grease 3-quart fluted cake pan.
Purée bananas to make 1 cup.
Combine with cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl.
Mix well, beating at medium speed of electric mixer, 8 minutes, scraping side of bowl occasionally.
Combine almonds, brown sugar, cinnamon and nutmeg.
Pour half the cake batter into prepared pan.
Sprinkle with sugar mixture. Cover with remaining batter.
Using knife, swirl batter in figure-eight patterns through layers; do not overmix.
Bake in preheated oven 55 to 60 minutes.
Cool in pan on wire rack 10 minutes.
Invert onto rack to finish cooling.
Dust with confectioner’s sugar.
Garnish with sliced bananas, raspberries and fresh mint, if desired.
Dip banana slices in diluted lemon juice if not using immediately.
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