Monday, February 3, 2014

Banana Nut Coffee Cake

I teased you all on Facebook last week with this photo. My mom texted me before church last Sunday and asked if we'd like a pan of banana coffee cake if she made it. Of course! So before the blizzard like conditions set in for the night, we made a quick trip over to their house to grab this pan.

Amazing is one way to put it. I've fallen in love with this new recipe. Apparently she's been busy selling this at the deli she manages. I can understand why!

It's not like your traditional cinnamon coffee cake, but rather a banana cake with a sweet, nutty topping. It's perfect for breakfast, snack, dessert, really anytime throughout the day. I'm pretty sure you won't be able to stop at just one piece either...really.

Banana Nut Coffee Cake

3/4 cup shortening
2 eggs
5 tbsp milk
3 ripe bananas, mashed
1-1/2 cups sugar
2 cups flour
1/2 tsp baking soda
1 tsp vanilla

1 stick butter, cubed
2/3 cup brown sugar
1 cup chopped nuts {my mom used walnuts, but pecans would be good too}

In a large bowl, cream together shortening and sugar until light and fluffy. Add in eggs, milk and mashed banana. Gradually mix in flour and baking soda. Add vanilla extract and beat well to combine.

Pour into a lightly greased 9x13-inch cake pan and set aside.

In a bowl combine brown sugar and nuts for topping. Cut in cold, cubed butter until crumbly. Sprinkle over cake batter.

Bake at 350 degrees for 40 mins. or until toothpick inserted in middle comes out clean. Remove from oven, let cool just a bit before serving.

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