“Hey sweetie? Could you do something with these bananas before they go bad?”
“um, sure, how about banana bread?”
“No… I don’t know… Just make something with them.”
That’s the direction I received before making this super yummy banana coffee cake. Technically it’s kind of banana bread, but with sugar and cinnamon and all sorts of other spices. Plus it’s perfect with a good cup of coffee. Mornings just got better.
First let’s get all our ingredients ready: Mixing wet ingredients first and then add the dry ones. That batter looks pretty tasty. Add some nuts and stir together. The recipe called for walnut but pecans would’ve worked as well. Spread evenly in a baking pan of your choice. Loaf pan, bunt cake pan, muffin tins, the choice is up to you. Sprinkle sugar and cinnamon on top and in the oven it goes. While you wait for the cake to bake (look at me all rhyming and stuff), you might want to walk away. The smell is delicious, it may cause you to snack…on everything. Once the oven beeps, take it out and let it cool for about 10 minutes. Cut up a slice with some bananas on the side and serve with a cup of coffee. Perfect.
Banana Coffee Cake
(adapted from SparkRecipes.com)
*amounts below serve 16*
1 cup of flour
1/4 cup butter (or a half stick if you have those)
8 Tbsp. sugar
1 ripe banana, mashed
1/4 cup light or reg sour cream
1/2 tsp. baking powder
1/2 tsp, baking soda
1/8 tsp. salt
1/2 cup walnuts (or pecans)
Pre-heat oven to 350.
Grease and flour a baking pan (muffin, loaf, pie, etc.)
Cream together butter and 6 tbsp. of sugar.
Add in egg and sour cream. In another bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
Mash bananas and add to wet ingredients.
Add in 1/2 dry ingredients and mix and then add the rest of the dry to the wet.
Stir in nuts.
Pour batter into baking pan.
Combine the 2 tbsp. of sugar with cinnamon and sprinkle over the batter.
Bake for 30-35 minutes. Let cool in pan for 5-10 minutes.
Cut, serve and enjoy!