5/12/09

Banana Nut Coffee Cake


Banana Nut Coffee Cake

I had bananas that were ruining. This cake is a great way to use bananas that are getting too ripe! It's moist, can be used for breakfast or dessert, and is large enough to feed a fairly large group.

Banana-Nut Coffee Cake

1/2 cup butter or margarine, softened
1 cup sugar
4 very ripe bananas, mashed
1/2 sour cream
2 eggs
1 teaspoon vanilla
2 1/2 cups self-rising flour
1/2 cup milk
1 teaspoon vanilla
1 cup chopped nuts

Streusel Topping

1/2 cup flour
1/2 cup brown sugar
4 tbs. sugar
6 tablespoons butter

Preheat oven to 350 degrees.

Spray a 9x13 baking pan.

Dust chopped nuts with a tablespoon of flour, and set aside.

In a large bowl cream butter and sugar until fluffy with electric mixer. Blend in bananas, sour cream, eggs and vanilla.

Add flour to banana mixture alternately with milk, blending after each addition until combined. Stir in chopped nuts.

In a small bowl mix flour and sugars. Cut in butter until coarse crumbs form. Sprinkle streusel topping over cake.

Bake for about 35-40 minutes, or until done. Cool a bit, and drizzle with glaze, if you like.

Easy Glaze:

2 tablespoons melted butter
1 cup powdered sugar
2 -3 tablespoons milk

Whisk all ingredients until smooth.

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