Looking for a way to use up those ripe bananas on the counter? This easy Banana Split Coffee Cake has all your favorite ice cream toppings in a delicious breakfast cake. It’s the perfect way to start out the summer.
*I am partnering with Lucky Leaf® as a blog ambassador bringing you delicious recipes using their pie filling.
**Love these recipes? Be sure to sign up for the BruCrew email to have these recipes sent to your inbox each time a new recipe is share.
Summer officially started for us this week. Our kids are out of school. Bring on the sun, the shine, the pool, the ice cream, and all the fun that comes with these things.
Now obviously those things can’t happen every single day because work, cleaning, chores, and sports still keep going even though summer has arrived. We need to create a list of fun things to do at the house for days we have to work because I know the kids are going to start asking to watch tv all day long.
Eating ice cream and banana splits are always good for hot summer days, so that needs to be on the list. What am I saying? Ice cream is good all year long, right?
I have a thing for adding banana split flavors to all kinds of treats. Remember this Banana Split Fluff Salad and this Banana Split Bundt Cake? Well, now banana splits are not just for dessert. That’s right!!! I found a way to incorporate one of my favorite summer combos into a breakfast cake.
As a Lucky Leaf® blog ambassador, I am always looking for fun ways to use pie filling in my baking. Have you had a chance to try their pie filling? They are absolutely delicious and packed full of fruit. The other great thing is that they do not use high fructose corn syrup in their fillings.
I had a few ripe bananas on my counter that needed to be used, so I decided to give this Banana Toffee Cake a summer makeover. I added mini chocolate chips and walnuts to the batter, then swirled in some strawberry pie filling. Then I decided to get all crazy and add a crumble to the top since I took out the cinnamon swirl from the original cake…yeah, that was an awesome thing to do!
And then to top it all off (and to make it look pretty) was a drizzle of glaze after the cake had cooled!
This cake seriously got better every single day it sat on our counter. I mean it was delicious that first day with my coffee, but it was just as great on day 4 too.
I don’t really want to admit how many slivers of this banana split coffee cake I ate. The cake just kept calling out to me every time I walked through the kitchen. Go into the kitchen for coffee…eat cake. Head through the kitchen to do laundry…eat cake. Make dinner…eat cake. Come home from working out…eat cake.
I like to call it a work hazard. Hey, someone has to take one for the team and eat the cake, right?
More fun ways to use pie filling in your baking and treats:
*This recipe was sponsored by Lucky Leaf. All opinions expressed are 100% my own. Thank you for letting me share products and brands I use and love. See my disclosure policy for more information.*