Last weekend, I had company over and took that as a good reason to try out a new recipe. I wanted to make a coffee cake because it’s delicious and perfect for a relaxing brunch.
I like reading recipes and then combining them to get the outcome I’m looking for, and this banana coffee cake creation is a direct result of that. It’s made from combining three different recipes on three different websites to get exactly what I was picturing in my head when I started searching for recipes. I’m not experienced enough to completely develop recipes from scratch (if you are, please tell me your secrets/methods), so this is my work-around.
The base of this cake is the Surprise Banana Cake on allrecipes. However, I made a few substitutions. Take them or leave them as you see fit.
- Instead of 1 cup white sugar: 1/2 cup white sugar and 1/2 cup brown sugar
- Instead of 4 ripe bananas, mashed: 3 ripe bananas, mashed plus 3/4 cup applesauce
- Left out 1/2 cup chopped walnuts
I added the crumble topping from the Classic Coffee Cake recipe on thekitchn.
- Difference here: I didn’t use melted butter. I used a stick of butter at room temperature and broke it into small pieces with my finger tips. I got that technique from the Huckleberry cookbook.
The glaze is from the tips section of the King Arthur Flour Cinnamon Streusel Coffeecake recipe. It’s a thin glaze that seeps into the cake a bit, which I love.
To make things easier on myself, I prepared the cake the night before and put it in the oven first thing in the morning. This cake with scrambled eggs made a nice little breakfast. Even better, there were plenty of leftovers and it made a great snack.