Friday, June 3, 2016

Banana Coffee Cake Recipe




Coffee cake will always remind me of my mother, and being a kid who grew up in the 60's. It seemed to me that all of the other moms I knew had a favorite coffee cake recipe too, and it always seemed to be available as a snack.


My mom would make one every Friday afternoon so that we could enjoy it over the weekend. I remember waking up and going into the kitchen on Saturday mornings and there would be my father at the kitchen table, reading the newspaper, a cup of coffee and a slice of my mother's coffee cake in front of him.




There are hundreds of recipes for different kinds of coffee cakes, using many different ingredients. I wish I had some of my mother's recipes, but I don't.


This recipe for Banana Coffee Cake is really delicious, moist and tender cake with walnuts, brown sugar, and cinnamon inside the cake and on top.


I baked this in a tube pan but you can easily use a Bundt cake pan and that works great too. Make sure your bananas are very ripe to bring out the banana flavor in the cake.


Enjoy it in the morning with a cup of coffee or tea, or for dessert with whipped cream on top, like my grandchildren ate it.




Recipe for Banana Coffee Cake

Ingredients:

1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
3 medium ripe bananas, mashed
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
1/2 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
powdered sugar, for dusting cake


Directions:

Preheat oven to 350 degrees. Spray a 12-cup tube or Bundt pan with baking spray.
In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the eggs and beat thoroughly to combine. Add the sour cream, vanilla extract, and bananas, and beat until just smooth.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture and beat well until fluffy and thick.
Combine the walnuts, brown sugar, and cinnamon in a small bowl. Pour half the batter into the prepared pan. Sprinkle with half of the nut mixture. Spoon the remaining batter over the nut mixture and then sprinkle the top with the remaining nut mixture.
Bake in the oven for 50-55 minutes, or until a cake tester inserted into the middle comes out clean.
Let the cake rest 10 minutes before removing it from the pan, let cool on a wire rack. Dust with powdered sugar before serving.


Makes approximately 8 servings.



Patricia
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