My brother was the one who gave me this recipe. At his house, I enjoyed it and asked for the recipe. It is now a go-to dessert in our house. I like it both plain and occasionally warmed up with a generous scoop of vanilla ice cream. It is wonderful in either case.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 eggs
- 1 banana, cut into chunks
- 1 (18.25 ounce) package yellow cake mix
- 1 (15.25 ounce) can apple pie filling, or more to taste
- ¾ cup brown sugar
- ½ cup flaked coconut
- ½ cup chopped pecans
- 1 tablespoon ground cinnamon
- ¾ cup confectioners’ sugar
- 5 teaspoons milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Beat eggs and banana together in a bowl until smooth. Add cake mix and apple pie filling to eggs; beat until batter is combined. Pour batter into prepared baking dish.
- Stir brown sugar, coconut, pecans, and cinnamon together in a bowl; sprinkle over batter in the baking dish. Swirl coconut mixture into batter using a knife or toothpick.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 60 minutes.
- Whisk confectioners’ sugar and milk together in a bowl until icing is smooth. Drizzle icing over the top of the hot cake. Cool cake in the baking dish to room temperature, cover the dish with plastic wrap, and refrigerate until cold.
- Use any canned pie filling of your choice.
- Peel and freeze overly-ripe bananas (the black-skinned ones) in small resealable bags. Thaw banana before mixing with eggs.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 491 mg |
| Sugars | 56 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
10.17.2 Recipe instructions really need to be clarified. The recipe lists 1 banana, cut into chunks. If you look below at the reviews, you’ll see the recipe submitter says 2 previously frozen bananas, but she gives her personal recipe link which says 1 banana (peeled and previously frozen). So what do you use? I went with 2 frozen bananas, thawed, which worked out well. I cut back a bit on the sugar (personal taste) and opted not to make the icing. I also didn’t want a cold coffee cake, so I didn’t refrigerate and served warm. In spite of a confusing recipe, the coffee cake cooked up beautifully, moist and tender with both banana and apple flavors present. I don’t think they make 15.25 ounce cans of pie fillings anymore, so I bought a 21 oz can and used all of it. Also, my cake mix was 15.25 oz, so I just added some cake flour to get up to the 18.25 oz mark. Honestly, with the way this started off, I was prepared for a failure, but in the end, had an easy and delicious coffee cake which I would make again
I made this cake with no adjustments 3 days ago. My ladies card club all wanted the recipe and raved about the taste. I have another one in the oven in a bundt pan now. My husband wanted to try it too! Thanks for the recipe. Sue
awesomeness but I used vanilla yogurt instead of banana and super moist white cake mix and its gone and now I have to make another one! this time blueberries yum
The cake was super easy to put together, I used two previously frozen bananas as CDabis suggested. I didn’t have any coconut so I left it out and I substituted chopped walnuts for the pecans. It was done in less than an hour so I suggest you check on it after 35 minutes. I will definitely make this again.
This was a very tasty coffee cake. More like banana bread with atopping. The topping is way too sweet. Next time I will cut back on the brown sugar and maybe the powdered sugar. I substituted blueberry pie filling, so the color was off.
This is my recipe. You will need 2 previously frozen bananas, thawed. It is the freezing that causes the sugars and moister to crystallize, and when thawed it provides the necessary liquid (along with the eggs) to make the batter. Here is a link to my original recipe: http://chrisdabis.com/recipes/applecoffeecake.html