Banana Coffee Cake


Every weekday morning by 10:00 am, here is what I have usually accomplished:
  • Taught a 45 minute religious education class to 10 high school kids
  • Gotten my 6 kids up, dressed, fed and out the door for school
  • Exercised
  • Showered/Hair/Make-up for myself
  • House cleaned up from all the various morning disasters
  • Newspaper read, crossword attempted
  • Email/Facebook/Pinterest read
So can someone please explain to me why, for the life of me, I don't even come close to being that productive by 10:00 am on a Sunday morning?  
While we are never late to our 10:00 am church services, everything leading up to sitting down in the pew is a nightmare:
  • My house is beyond a complete disaster
  • No one has eaten breakfast so they shove dry cold cereal in bags to eat in the car
  • 2-3 children are still getting dressed, hair styled or make-up applied in the car
  • At least two little children are crying
  • At least two big children are being rude and disrespectful
  • I have lost all patience and have none left for the 1 hour 15 minute long service spent together in the pew

Am I alone here?  I am working hard to make our Sabbath mornings a bit more like they should be so pass along your suggestions!
I usually reserve these breakfast treats like this recipe for Friday or Saturday mornings.  Maybe if I switch to Sundays, I could bribe everyone:  If you are up and ready to go by 9:30, then you get a big, awesome chunk of coffee cake.  If not, dry cold cereal in the car.
This "Sunday morning bribe" is an awesome one and I am always looking for more ways to use my over-ripe bananas that I have in the freezer.  The banana flavor is nice and subtle while the cake is wonderfully dense from the cream cheese.  Who needs the same old banana bread with this recipe in your repertoire?

I better go start prepackage the dry cereal in bags because who am I kidding?  My Sunday mornings won't change for at least another 16 years :)
Banana Coffee Cake
(adapted from allrecipes.com)
Cake:
8 ounce package of cream cheese, room temperature
1/2 C butter, room temperature
1 1/4 C sugar
2 eggs, room temperature
1 1/4 C mashed ripe bananas, about 3 medium
1 tsp vanilla extract
2 1/4 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt

Topping:
1 C chopped pecans
2 Tb dark brown sugar
1 tsp ground cinnamon

1.  Preheat oven to 350 degrees.  In a mixing bowl, beat the cream cheese, butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl with a rubber spatula.  Mix in the bananas and vanilla.  Add the flour, baking powder, baking soda, and salt.  Mix into the batter just until combined.  Do not overmix!
2.  In a small bowl, combine all the topping ingredients.  Add half of the topping to the cake batter and gently fold in.  Pour the batter into a greased 9 x 13 cake pan.  Sprinkle on the remaining topping and bake for 25 - 30 minutes, until light touch in the center springs back.  Cool on a wire rack.  Drizzle on a powdered sugar glaze if desired (1 1/2 C powdered sugar, dash of salt, dash of vanilla and enough milk to allow the glaze to drizzle off your spoon.)

3 comments:

Tanya said...

I love reading your blog almost more than the recipes. Your life sounds just like mine, full of chaos - but with the goods times and the bad. I think I ran across your blog from pinterest... but it's been such a crazy day I can't remember. Anyway, thank you for all of these GREAT recipes!!

Heidi said...

I came across your awesome recipe and I am really excited to use my bananas in something other than boring bread. Do you think this cake would work in a bundt pan? Also, I love your blog! Sounds like you are an early morning seminary teacher? :)

Carole said...

Heidi- I think it would work quite well in a bundt pan, though watch the cooking time. I think it will need less time than a normal 9x13 pan. I am an early morning seminary teacher :) Start my fourth year in the fall! Love it!

BLOG DESIGN BY DESIGNER BLOGS