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Wednesday, August 26, 2015

BANANA CRUMB COFFEE CAKE

This coffee cake is so yummy, it's good any time of day!  A robust banana flavor with a streusel filling it's a great alternative to your standard banana bread.

INGREDIENTS:

2 cups flour
3 tsp. baking powder
1 tsp. salt
3 ripe bananas
½ cup butter, room temp
2 cups granulated sugar
2 eggs
1 tsp. vanilla
1 cup milk

For the streusel:
3/4 cup cold butter, cubed
1 ½ cups light brown sugar
1 ½ cups flour
1 tsp. cinnamon

For the glaze:
1 cup powdered sugar
1 tsp. vanilla
1-2 Tbsp. milk


DIRECTIONS:

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside.

In a medium bowl whisk together flour, baking powder and salt.

In a mixer fitted with a paddle attachment, mash bananas until they become liquified.  Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla.  With mixer running on low, carefully add flour and mix until just combined. 

Prepare streusel by combining all the ingredients in a medium bowl, cut the butter in with a pastry blender until a coarse crumb forms.

Pour ½ the batter into the prepared pan.  Top with 1/3 of the streusel.  Cover the filling with the remaining batter and top with remaining crumb mixture.  Bake for 50-55 minutes until the center is set and a toothpick comes out clean.  Cool at least one hour before drizzling the glaze over the top.  

Enjoy!

recipe c/o: tideandthyme.com

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