This was one of those recipes that came out a need to use over-ripe bananas. We’ve all been there. You buy them with all the good intentions of eating them and it just doesn’t always happen. So you make banana bread or something of the sort.
This is our over-ripe banana “bread” or moreover a reprieve from the same ol’ loaf of quick bread. It was divine. Cinnamon-pecan streusel riddled through rich cake that is studded with bananas. It’s the perfect weekend breakfast, brunch, or snack recipe. It was almost reminiscent of banana’s foster, in fact if you substituted in rum extract and/or made a foster icing – it would be there in a heart beat. But, as is it makes coffee sing and hot tea swoon. Moreover, as much as I could rave about it and I could keep going… it comes down to one simple fact: cake for breakfast. The end.
BANANA COFFEE CAKE
- 2 1/2 cups flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups white sugar
- 1 stick of butter, room temperature
- 3 eggs, separated and whites beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup milk
- 2 – 3 ripe bananas, diced
- 1/2 stick of butter, melted
- 1/4 cup white sugar
- 1 cup pecans, roughly chopped
- 1 1/4 cups brown sugar
- 1 Tablespoon cinnamon
- 1 stick of butter, melted
- 3/4 cup flour
DIRECTIONS: Preheat oven to 350 degrees.
In a bowl combine flour, baking powder, baking soda, and salt.
Cream butter, sugar, egg yolks, vanilla and almond extract. In a small bowl, beat egg whites to peaks and set aside.
Add flour mixture and milk alternately until combined. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan with high walls (such as a cake pan). You can use a larger pan if you want a thinner coffee cake.
In a separate bowl, combine diced banana, sugar, and melted butter – toss to coat. Now layer it up on top of your coffee cake batter.
In the same bowl or a separate bowl (yes another), combine streusel ingredients with a fork until crumbly. This is your final layer – sprinkle to cover the top.
Now bake for 40 to 45 minutes, or until it sets and the middle no longer jiggles when you shake the pan. Let cool for 5 to 10 minutes, during which time it will settle. Serve warm with coffee, tea, or nothing.
You could sub the fruit if you don’t like bananas or have something else on hand. Peaches, cherries, raspberries, etc. – all would be lovely. I’ve even made it with a can of pie filling. Don’t judge. I might have even layered in some cheesecake – now you can judge.
Bringing you cake for breakfast,