My husband and I love coffee cake. When I was nursing Lukas, I made it about once a week. However, through all of our travels, I hadn't baked anything in a long time.
The other day I decided that I wanted to make some banana bread. We had a bunch of bananas that were too brown to eat and nothings better at getting rid of bananas than banana bread. After having mashed four bananas, I realized that I didn’t have any loaf pans.
Of course, I could have just made muffins, but I didn’t feel like any. I remembered that my mom used to make a really great banana cake, so I started going in that direction. It wasn’t until the cake batter was in the pan, that the coffee cake idea came to me. I used the crumb topping from the coffee cake in my Zion Mennonite cookbook.
I must admit, I didn’t think coffee cake could be topped, but this one took the cake. It was so moist and tasted full of banana. Even Jonas ate it, and oddly enough, he doesn't usually like cake
I highly recommend it! Here's the recipe:
½ C sugar
½ C oil
1 t vanilla
1 C buttermilk/or milk
2 Cups flour
4 t baking powder
1 t cinnamon
1/2 t salt
½ C brown sugar
1 t cinnamon
½ C chopped walnuts
1. Mash the bananas in a bowl with a fork until they are really mushy. Add the eggs, one at a time and mix them in with the fork. Add the sugar, oil, and vanilla, and mix until well blended. Finally, add in the buttermilk or milk and beat well. If you don't have a mixer, a fork or a whisk works well enough.
2. Add the dry ingredients and beat for 2-3 minutes with a spoon or a mixer until smooth. Pour into a greased 9 x 13 inch pan.
3. Mix the topping ingredients together in a cup and then sprinkle on cake batter.
4. Bake at 350 degrees for about 30-35 minutes or until a toothpick comes out clean.
5. Serve with or without whip cream. Eat. Eat. Eat. Enjoy!!!
As you can see from the picture, even my little 12 month old wanted some of Jonas's cake.