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
Ingredients
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
Instructions
- 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!
- 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.)
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
Tanya says
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 says
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 says
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 9×13 pan. I am an early morning seminary teacher 🙂 Start my fourth year in the fall! Love it!