My friend Carole from Austin, Texas, is a wonderful cook. She always has some surprise when our girl friends get together. Last week she brought a delicious banana pecan coffee cake to the beach. It was “to die for.”
Carole shared her recipe for the cake that is pictured above. I had more than my share, which is why I can’t button my jeans this week.
Banana Pecan Coffee Cake
1 cup sugar
2 sticks margarine, melted (I use butter)
1/4 cup milk
1 teaspoon vanilla
2 to 4 bananas, mashed (I always freeze them when they get really ripe and then thaw to use)
2 cups flour
1 teaspoon baking soda
1 stick margarine, melted
1 cup brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees. Oil and flour a 9×13 inch pan. Mix sugar, 2 sticks margarine, milk, eggs, vanilla, bananas, flour and soda. Pour into prepared pan. Mix 1 stick margarine, brown sugar and pecans. Pour over top of cake. Bake 30 to 40 minutes.
This freezes well and you can reheat in oven or microwave. It reminded me of a bread pudding in a way. Delicious!