Banana Coffeecake with Maple Glaze

I don't think I will ever tire of baking delicious things containing bananas. And good thing, since I tend to have a collection of overripe bananas at nearly all times on my counter, or in my freezer. This coffeecake is like banana bread in cake form, bumped up a notch or ten with first a cinnamony streusel and then a sweet maple glaze. I made this in celebration of a colleague's birthday, and it was devoured. The best thing is, it makes two pans, so there's plenty for a birthday party, or one to give away or freeze for later.

For the cake, cream together the butter and sugar. Add eggs and vanilla,

and beat until combined. Mix in bananas.

Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

(You should probably measure the milk properly in a liquid measuring cup! I was a bad example and used a dry measuring cup in an effort not to dirty another dish!)

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon

for the streusel. Use a pastry blender or your fingers to cut in the butter

until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top.

Bake for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar

with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Enjoy!

One year ago: Sweet and Spicy Citrus Tilapia
Two years ago: Chewy Molasses Squares
Three years ago: Beer Bread
Four years ago: Fruited Bran Muffins

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Banana Coffeecake with Maple Glaze

Cake:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
3 bananas, mashed
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup skim milk

Streusel:
1/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1 tsp. cinnamon
2 Tbsp. cold butter

Glaze:
1 cup powdered sugar
1/3 cup maple syrup
2-3 Tbsp. milk

For the cake, cream together butter and sugar. Add eggs and vanilla, and beat until combined. Mix in bananas. Add flour, baking soda, baking powder and salt just until combined. Then mix in the skim milk.

Divide batter among two greased 9-inch round cake pans.

In a small bowl, combine flour, sugar, brown sugar and cinnamon for the streusel. Use a pastry blender or your fingers to cut in the butter until it resembles coarse crumbs. Divide topping evenly between the two cakes, sprinkling on the top. Bake at 350 for 25 minutes. Remove and cool on a wire rack for 10 minutes. If you want to, you can remove the cakes from pans. Either in the pan, or removed, let completely before adding glaze.

For the glaze, whisk together powdered sugar with maple syrup, adding milk 1 tablespoon at a time until the glaze reaches the proper consistency. Drizzle over cakes.

Makes 16 servings. Cake can easily be wrapped and frozen for future use.

Recipe Source: Adapted from Shugary Sweets