A delicious breakfast recipe, this Banana Coffee Cake is made with ripe, sweet bananas and a buttery crumb topping.
I often get a lot of questions about the tab at the top of this blog called “THE List.” This list is simply my cooking/food related bucket list. I wrote this list down many, many years ago in a notebook and then several years decided to make it public (or I guess you could say official) by sharing it here.
Since this is a food/cooking blog, the original idea was to share a blog post each time I ‘kicked’ something off my bucket list. However, sometimes I would forget to document it and therefore it would never get shared. Often I am lucky if I even remember to write a little note on my list to ‘check’ it off the list.
But this is a new year and I really want to focus on embracing life and doing more things on my food and general life bucket list (who knows this might be the year I take the plunge, no literally, and go sky diving!). I also want to make an effort to blog about it (since many of my kind friends keep reminding me to do so), plus if I don’t blog about it then how will there ever be proof that it happened?
So today I am “kickin’ the bucket” and marking off #81: Join a cooking/baking group.
Last month I shared a cookbook review of my friend Monica’s cookbook, Lick the Bowl Good: Classic Home-Style Desserts with a Twist. Some of Monica’s fans and friends decided to create a Facebook baking group and bake their way through Monica’s book; baking the same recipe each month (preselected by the group’s organizers) and sharing their final master piece with each other.
I love the idea of baking the same thing around the same time with people from all over the world and sharing the results with each other! And since I am also passionate about supporting my friends and fellow bloggers I thought this was the perfect baking group to join and finally mark it off my list!
In January we all baked the Banana Pecan Breakfast Cake (page 151). Since I joined the group late I just barely made the cake last week. This cake was moist like traditional banana bread but I loved the cinnamon, brown sugar and pecan topping. Everyone that I shared this with and everyone in our baking group raved about this recipe!
To show my support for Monica and encourage you to purchase the book, I won’t be sharing the actual recipes we make every single month. Some months (like the recipe for February) I will share the recipe if I make significant changes to the recipe or if it is one of the handful of recipes Monica shared in the book that was already shared on her blog.
But in the case of this Banana Pecan Breakfast Cake, I only made a few slight changes, so I am just sharing those changes and some photos of the finished recipe. To see my changes, see below:
- Replaced the buttermilk with sour cream (because I didn’t have ANY milk on hand).
- Reduced the baking time from 40-45 minutes to 35 (it was done by that time in my oven).
If you would like to bake along with us, join the Lick the Bowl Good Baking Group via the Facebook Group, Baking Through Lick the Bowl Good, here.
- Banana Coffee Cake:
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (approximately 3 bananas)
- 1/3 cup sour cream or plain Greek yogurt
- 1/2 cup chopped pecans
- Pecan Crumb Topping:
- 1/3 cup brown sugar, packed
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- Banana Coffee Cake: Preheat oven to 350°F.
- Grease an 8x8-inch baking pan with nonstick baking spray and set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the butter until creamy. Add the granulated sugar and continue mixing until light and fluffy, approximately 5 minutes.
- Add egg, vanilla, and mashed bananas and blend until incorporated.
- Add half of the flour mixture to the banana mixture and mix just until combined. Add yogurt and mix until just incorporated, then add remaining flour and mix just until no traces of flour remain. Scrape the batter into the prepared baking dish.
- Pecan Crumb Topping: In a small bowl, stir together the sugar, pecans, and cinnamon. Sprinkle topping evenly over the cake batter.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly. Serve warm or at room temperature. Store tightly wrapped at room temperature for 2-3 days.
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And in case you were wondering, here are the list of recipes we will be baking together each month:
January: Banana Pecan Breakfast Cake (page 151)
February: Chocolate Cherry Brownie Kisses (page 97)
March: Irish Cream Cake (page 23)
April: Pina Colada Mini Cheesecakes (page 59)
May: Vanilla Bean Pound Cake (page 19)
June: Fruit Pizza (page 79)
July: Berries Romanoff (page 129)
August: Chocolate Zucchini Bundt Cake (page 28)
September: Chocolate Cranberry Oat Bars (page 93)
October: Chocolate Peanut Butter Mousse Pie (page 115)
November: Apple Cake with Cinnamon Brown Sugar Glaze (page 39)
December: Cinnamon Peanut Butter Cookies (page 73)
Check back around the 15th of each month as we share our creations.
Here is my official review of the cookbook: Oreo Cheesecake Cupcakes and Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook Review
Learn more about Monica by reading this interview: “Bites with Bloggers” – Lick the Bowl Good