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:
Banana Coffee Cake
4 bananas
1 egg
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
Topping
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.
