Comments on: Creamy Banana Bread Coffee Cakes

By: Elsa Brash

Elsa Brash — Sat, 04 Apr 2026 21:06:59 +0000

I brought this to school and my friend’s loved it!

By: Cindy

Cindy — Mon, 30 Mar 2026 00:54:15 +0000

Perfect!!! A beautiful item for brunch, or for anytime!

By: Gabrielle Bryant

Gabrielle Bryant — Sun, 28 Sep 2025 15:24:59 +0000

Delicious! Thanks for sharing!!

By: Ev

Ev — Mon, 22 Sep 2025 12:31:06 +0000

What a great cake! Moist, nice crumb, not too sweet and really good tasting! I like that some of the butter is swapped out for oil.

By: Han

Han — Fri, 19 Sep 2025 22:22:38 +0000

These are heaven. I doubled the recipe and baked in two 9” round pans and one 8” round pan. Phenomenal. My only note is that 1 1/2 cups of pecans weighed 180 for me so I stuck with that weight for doubling the streusel. Delicious and will be making repeatedly!

By: Ness

Ness — Thu, 18 Sep 2025 15:31:08 +0000

I very rarely write reviews of anything but these are by far the best thing I have made in a long time! I made it as large muffins and got ten out of the recipe. Moist, with fabulous taste and texture. Absolutely delicious! The only thing I might try differently next time is breaking the batter in half and putting the cream cheese layer in the middle instead of on top of the batter directly under the topping. I also found the weight information confusing. I have been trying to use weight measurements for baking, but when a cup of flour can be anywhere from 120-145 grams, it makes it confusing. Yours are always 142 grams. Mine weighed 130, which then confuses what I do for 1/2, 1/3 etc. And weighing each cup prior to baking has you doing double – both spooning out a cup and weighing it. I ended up using measuring cups in the end with great results so I guess I’ll stick to that.

By: Millette

Millette — Tue, 16 Sep 2025 14:41:28 +0000

Thanks Sarah, this looks so delicious.