Ingredients for Banana Nut Coffeecake With Caramel Icing
- Cinnamon Sugar
- Pecans
- Vegetable Shortening
- 1 ½ cups granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- Vanilla Extract
- Sour Cream
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter
- 1 cup packed light brown sugar
- Milk
- Powdered Sugar
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How to Make Banana Nut Coffeecake With Caramel Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash bananas until mostly smooth. Add sugar, oil, eggs, and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chopped nuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffeecake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Meanwhile, prepare the caramel icing: In a medium saucepan, combine brown sugar, butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
- Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 2-3 minutes).
- Remove from heat and let cool slightly before drizzling over the cooled coffeecake.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
227g
Fat
40g
Carbs
25g
