Banana Praline Coffeecake is not only a tasty way to start your weekend brunch, but its a pretty one too! Bananas, nuts, brown sugar, butter and a hint of nutmeg in the cake are the components that make this coffeecake irresistible!
Banana Praline Coffecake
The in-laws were here and I needed to make something for breakfast.  The guys decided to not to go out in the woods (shocking to me and slightly disappointing!  ha!) so I decided to use the couple of bananas that were getting overripe and make a coffee cake to go with their morning coffee, and this turned out to be breakfast altogether!
Banana Praline Coffecake
This moist coffeecake is complimented by the brown sugar nut topping, giving it that little extra something that makes it a special treat!  You can eat this without the topping also if you would rather not add the calories and extra sugar, however even with the topping its not too bad calorie wise!
Author: Grumpy’s Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
  • cooking spray
  • 1-1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup brown sugar
  • 4 tablespoon butter
  • 1/2 cup chopped walnuts
  • Calories: 234
  • Fat: 11
  • Totalcarbs: 32
  • Dietaryfiber: 1
  • Protein: 2
  • Sodium: 268
Instructions
  1. Preheat oven to 350 degrees. Coat a 9 inch round cake pan with cooking spray. Line bottom of pan with parchment paper and coat paper with cooking spray.
  2. In a medium sized bowl combine flour, salt, baking powder and soda. Set aside.
  3. In a large mixing bowl, combine mashed banana, sugar, vegetable oil, vanilla extract, nutmeg and egg. Mix at medium speed until well blended. Gradually add flour mixture to banana mixture until well blended. Pour batter into prepared pan.
  4. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and carefully peel of parchment paper.
  5. For the topping: Combine brown sugar and butter in a small saucepan. Bring to a boil. Cook 1 minute. Remove from heat. Stir in walnuts and spread over cake. Serve warm.
Calories: 234 Fat: 11 Carbohydrates: 32 Sodium: 268 Fiber: 1 Protein: 2