Banana coffee cake

Banana Coffee Cake

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.

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