December 19, 2005
Moist banana flavored cake with a crunchy, sugar and cinnamon top. Sprinkled with loads of pecan pieces. Need I say more?
Banana Coffee Cake
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter or margarine, softened
1-1/4 c. sugar
1 cup mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2-1/4 cups AP flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. chopped pecans
2 T. sugar
1 tsp. ground cinnamon
Beat the cream cheese, butter and sugar in a medium mixing bowl. Add the eggs one at a time, beating well after each addition. Add the vanilla and bananas. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture.
Combine topping ingredients; add half to the batter. Transfer o a greased 13" x 9" x 2" baking pan. Sprinkle with the remaining topping. Bake at 350f degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 15 servings.
I did not heed the recipe's instructions to cool on a wire rack, and subsequently, my coffee cake is quite moist on the bottom as of day 2. Listen to the recipe!