Banana Breakfast Coffee Cake

Banana Breakfast Coffee Cake Serves 10

This is a wonderful way to use of those leftover bananas. It makes a great tasting breakfast cake. I did have to bake this for about 45 minutes before it was done. I got this recipe from another group and it was posted by Sundance.

TOPPING:

1/2 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 6 tablespoons cold unsalted butter 1/2 cup finely chopped nuts CAKE: 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup unsalted butter, softened 2/3 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup mashed very ripe bananas 1/3 cup 2% milk

Set oven to 350=B0. Coat a 9-inch square baking pan with cooking spray. For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.

For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl. Beat butter with a mixer a medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.

Have A Good Weekend, Sean Surlow