Banana Breakfast Coffee Cake

Serves 10

This is a wonderful way to use of those leftover bananas. It makes a great
tasting breakfast cake. I did have to bake this for about 45 minutes
before it was done. I got this recipe from another group and it was posted
by Sundance.

TOPPING:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter
1/2 cup finely chopped nuts

CAKE:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed very ripe bananas
1/3 cup 2% milk

Set oven to 350 . Coat a 9-inch square baking pan with cooking spray. For
the topping, combine flour, brown sugar, cinnamon and butter in a food
processor and process until mixture resembles fine crumbs. Stir in
walnuts. For the cake, combine flour, baking soda, baking powder, nutmeg
and salt in a medium bowl. Beat butter with a mixer a medium speed about
30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or
until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla
and bananas and beat until well blended. Add flour mixture alternately
with milk, mixing after each addition only until smooth. Pour batter into
prepared pan; sprinkle with topping. Bake about 35 minutes or until
toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Serve warm or at room temperature.

Have A Good Weekend,
Sean Surlow


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