Easy Banana Maple Coffee Cake With Candied Pecan Streusel

Maple sugar banana coffee cake with delicious candied pecan streusel is a must try recipe this maple sugar season. The flavor of it is amazing and the addition of oatmeal in the coffee cake base makes a delicious crumb.

As Canadian bloggers in maple producing countryside there’s no shortage of maple syrup and maple sugar products. It’s an expensive luxury item that we eagerly look forward to year after year. This year I decided it was time to experiment beyond the obvious syrup into the world of maple products.

As we love bringing vintage recipes back from the brink of extinction I came across a banana coffee cake and thought to myself what a splendid pairing banana and maple sugar would be. I wasn’t wrong this cake is so delicious! Although you may also be thinking as I was a straight sub in of the maple sugar may be overpowering, it really isn’t.

 

How to Make This Tasty Snack Cake:

You will need two bowls to make this cake recipe. One to mix all the dry ingredients together before getting your butter, sugar, egg mixture ready. Softening your butter will allow for easier hand mixing.

 

 

This cake has oatmeal in the batter making it extra fluffy and delicious. Be careful when mixing to not overmix. Overmixing cake batter as it can become dense and not as light and fluffy. When you’ve got the batter mixed thoroughly you can add it to the prepared 9 by 13 cake pan.

 

 

The last step before popping this scrumptious coffee cake in the oven is to spread the candied maple pecan streusel topping evenly across the surface. You’re oven should be up to speed by now and the cake can go in the oven for 20-25 minutes.

 

 

The finished cake relieved me of those worries about the sweetness. The maple flavor is balanced perfectly with the bananas in this coffee cake. And the maple sugar offers a less imposing sweetness to the coffee cake making it the ideal afternoon treat with a cup of tea or coffee.

The maple candied pecans are a crunchy addition to an otherwise straightforward streusel topping. If you want to cut down on the sugar content you can simply use plain un-candied nuts. Overall the pairing of the maple sugar, bananas, and pecans is brilliant.

The candied pecans take a bit of time to make but are well worth the effort. In fact they store for up to two weeks in an airtight container making them ideal for a number of possible uses in baking and candy making.

Sourcing the maple sugar may be problematic if you don’t live a maple producing area of the world. However I am showing off the front of the maple sugar I purchased. I am not being compensated in anyway from this company merely offering the product as an idea for you.

 

 

If you’re really stumped and can’t source maple sugar you can still make this cake using coconut sugar or a mix of white and brown.

Let us know if you try this maple sugar banana coffee cake recipe. We would love to hear what you think!

 

Your Questions Answered:

 

What ratio of white to brown sugar can I use instead?

The ratio would be 1/2c white to 1/2 brown sugars.

 

Can I use steel cut oats in this recipe?

It’s not recommended as steel cut oats take longer to cook and are generally grittier in texture.

 

How long does this coffee cake keep?

This coffee cake if covered will stay fresh out of the fridge for up to four days. Making it a great lunch box snack cake idea!

 

I don’t like pecans would this cake work without them?

Yes definitely! The pecans are only adding a bit of flavor and crunch. The real depth of flavor from the maple sugar and lighter banana flavor will come through still without them.