Fall Recipe Series: Banana Blueberry Coffee Cake

What do you love about Fall?

Our baking blogger Alie Romano over at BakingforFriends.com says that what she enjoys most about this time of year are the cool crisp mornings, pretty leaves falling and warm baked goods. And what better that this delicious banana, blueberry coffee cake with toasted pecans to get in the autumnal spirit!


This recipe creates a moist cake, full of rich nutty flavours and the perfect pairing for your coffee or tea. It’s also the perfect recipe to feed a crowd, making 12-14 servings in one go – Thanksgiving dessert anybody?! Here’s what you’ll need…

  • ½ cup plus ¼ cup Farmhouse Stirling Unsalted Butter
  • 1½ cups white sugar
  • 2 large eggs
  • 1 cup sour cream (full fat)
  • 4 ripe bananas (the browner the better, lightly mashed)
  • 2 cups fresh blueberries
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup toasted pecans (chopped)
  • ½ cup packed brown sugar
  • 1½ teaspoons ground cinnamon
  • ⅛ teaspoon ground cloves

Head on over to BakingforFriends.com for a step by step guide on putting this together. Then, sit back, put the kettle on and enjoy!

Images courtesy of Alie Romano at BakingForFriends.com

Images courtesy of Alie Romano at BakingForFriends.com

Have you tried this recipe, or do you have your own to share with us? Join our Fall Recipe Series and share your photos for a chance to feature on the blog. Connect on Facebook, Twitter, Pinterest and Instagram #StirlingButter






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