Divine Banana Coffee Cake

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"My own creation, born of the love of all things cinnamon and banana...Easy and soooo satisfying! Lovely, sweet bits of banana in a tender cream cheese and cinnamon coffee cake with a bit of streusel. It is definitely not for those without a sweet-tooth! You can easily double this recipe and put it in a 9x13 inch pan, increasing baking time to 50-60 minutes. If you do double, add eggs one at a time, beating after each addition until well combined. You can also use a blueberry-banana combo (1 cup blueberries, 1 banana for a double recipe), though you might want to increase the sugar in the batter by 1/4 cup."

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Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8-1/4 teaspoon nutmeg ( depending on how much you like it-I love it, so I use the full amount)
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, melted
  • 3/4 cup sugar
  • 1 large eggs
  • 1 teaspoon vanilla extract, pure
  • 1 medium bananas, diced ( should be pretty ripe)
  • 3 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1/3 cup walnuts, chopped

Preparation

Step 1

Preheat oven to 350 degrees. Lightly grease a 8x8 inch baking pan; set aside.

In small bowl stir together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and nutmeg; set aside.

In a large bowl beat cream cheese and melted butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 3/4 cup sugar; beat until combined. Add egg, beating well. Add flour mixture; beat until just combined. Stir in vanilla. Gradually fold in diced bananas.

Batter will be very thick. Pour into prepared pan and smooth the top.

In small bowl stir together 3 tablespoons brown sugar, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon and flour. Cut in butter until mixture resembles coarse crumbs using pastry blender, two knives or your fingers (this is what I do). Stir in walnuts and sprinkle over batter.

Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
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REVIEW:

This is a great coffee cake. There is a small typo, however. In the ingredient list it says 3/4 cup sugar but in the directions it says 1 cup sugar. I used the 3/4 cup measure and it was sweet enough for me. The banana flavor comes through nicely. It does make a very thick batter but works good with the topping.





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