Banana Nut Coffee Cake

From the kitchen of One Perfect Bite...We are at the lake this weekend, and, as is the custom here, the neighbors have planned a communal breakfast for Sunday morning. Normally, I love to participate, but our stay here was unplanned and the cottage we are in has a miniscule kitchen with a work surface that is about 3 foot square. That doesn't leave a lot of room, or time, to come up with something I'm not embarrassed to put on the table tomorrow. Fortunately, I have my laptop with me, so I was able to retrieve the recipe for this simple Amish banana cake from my files. It will be perfect for tomorrow's breakfast and I know the folks here will enjoy it. The cake is made with readily available ingredients and no special equipment is needed to put it together. It is also a perfect way to use up bananas of dubious distinction. The rule here is, the nastier the 'nana the better the cake. Fortunately, I was able to find a couple of over-ripe bananas at the market, so I could proceed with the cake with a reasonable chance of success. This cake is moist and it has a lovely texture. While it can be served at any time of day, it makes a wonderful addition to a breakfast spread. Here is how the cake is made.


Banana Nut Coffee Cake...from the kitchen of One Perfect Bite

Ingredients:
Topping
1 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup nuts
2 tablespoons butter
1/4 cup flour
Cake
1/2 cup oil
1/2 cup milk
2 eggs
2 mashed bananas
1 cup packed brown sugar
1-1/2 cups flour
1 cup chopped nuts
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions:
1) Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
2) To make topping: Combine brown sugar, cinnamon, nuts,  and flour in a bowl. Cut in butter to form crumbs.
3) To make cake: Combine oil, milk, eggs, bananas, brown sugar, flour, nuts, baking powder, salt and baking soda in a large bowl and beat until smooth and creamy. Pour into a greased 9 x 13-inch cake pan. Cover batter with topping. Bake for 25-30 minutes. Yield: 12 servings.

                    

                                                    Older Posts

                   One Year Ago Today:                                                Two Years Ago Today:

      Beginner's Whole Wheat Batter Bread                                  Five Spice Chicken Stir-Fry

          Three Years Ago Today:                                                     Four Years Ago Today: 

Spiced and Roasted Multi-Colored Carrots                               Mediterranean Radish Salad