Wednesday, March 12, 2014

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

Get more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

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

6 comments:

  1. From start to finish this looks like an amazing coffeecake! I think you have inspired to make something to enjoy with my morning cup of coffee! Checking this out from the what's cooking Wednesday link party! :-)
    Cathy
    www.threekidsandafish.com

    ReplyDelete
  2. I tried this and substituted gluten free flour, egg replacer and soy milk, so that my allergy kid could eat it. It was delicious!

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  3. This has my name written all over it! Thanks for linking up with What's Cookin' Wednesday!

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  4. Hi Sara,
    Your Coffeecake looks fabulous! Happy St. Patrick's Day and thank you so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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  5. I might have to make this for our maple sugaring party this coming Sunday. We have a few jars of our homemade syrup that will be perfect for this. Thanks for sharing it on foodie friday.

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  6. This is my kind of cake! Thanks so much for linking this up to the Friday Frenzy - hope to see you again tomorrow!

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