Naomi Robinson

Banana-Coconut Coffee Cake with Pecan Streusel

Written on November 4, 2013 at 5:00 am , by

I’m just going to start off by telling you that this Banana-Coconut Coffee Cake was a huge hit in my family. Although that’s no surprise since they love banana bread and coffee in  any variation.

Along with that, the crunchy sweet streusel was an added plus that actually made it everyone’s favorite part.

For this recipe the only tweak I made was to swap out the macadamia nuts for pecans in the streusel and I added a ½ cup of mini chocolate chips. Other than that, I stayed true to the recipe. And just for the record, when I do get my hands on some macadamias, I will be making this recipe with it. I think the combination of macadamia and bananas in a coffee cake is gonna be killer.

For now, I can guarantee you, whatever nut you go with for the streusel, the bananas and coconut add so much that this recipe will end up in your regular rotation for coffee cake variations.

6 Responses to “Banana-Coconut Coffee Cake with Pecan Streusel”

  1. This sounds and looks so delicious! I love coconut anything!

  2. I love all of the flavors in this cake…it looks amazing, Naomi!

  3. Can’t wait to try this! Looks amazing!

  4. i think this is about to be my new favorite coffee cake

  5. Did you use a 13×9 baking pan rather than the 8″ rounds as directed the the BH&G recipe? I prefer to bake it all in one dish. How might that change the baking time? Thanks!

  6. Beautiful!