Banana Spice Coffee Cake
2 extra ripe bananas – peeled and cut into chunks
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
3/4 cup chopped walnuts
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 teaspoon vanilla
1 cup raisins
In a food processor or blender, puree bananas (1 cup).
In small bowl, combine brown sugar, cinnamon, and nutmeg. Cut in 1/4 of the butter until mixture looks like coarse crumbs. Stir in walnuts. Set aside.
Combine the flours, baking powder, baking soda and salt.
In a large bowl beat the remaining butter and the sugar until light and fluffy. Beat in the eggs and vanilla. Add flour to egg mixture alternately with bananas, ending with flour mixture and beating well after each addition. Stir in the raisins.
Spread half the batter in a greased and floured 10 -inch tube pan. Sprinkle with half the brown sugar mixture. Repeat layers.
Bake in a 350 oven 45 to 50 minutes or until a tooth pick comes out clean.
Cool in pan on wire rack for at least 10 minutes. Loosen edge, remove from pan. Cool completely on wire rack.
- The recipe calls for the cake to be baked in a tube pan because the spicy brown sugar and butter topping is sprinkled in between as well as on top. (see photo, right)
- I happen to have a tube pan but if I did not, I would have poured the batter into a 9 x 13″ pan and sprinkled the entire brown sugar mixture on top. And I’m sure it would be just as good!
- Oh, the recipe also calls for the bananas to be pureed in a blender or food processor, but I just mashed them in a shallow bowl with a fork as I usually do.
- I found this recipe here.