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

• 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

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.

Banana Coffee Cake

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Ingredients

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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

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Instructions

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.)

• Author: Carole

Nutrition

• Serving Size: 1/12th
• Calories: 448
• Sugar: 41g
• Sodium: 364mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 61g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg