Ingrédients pour Banana Breakfast Coffee Cake
- 2 1/4 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 1/2 cup chopped walnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe mashed bananas
- 1/2 cup milk
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Comment préparer Banana Breakfast Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- Make the streusel topping: In a food processor, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs.
- Stir in 1/2 cup chopped walnuts.
- Make the cake batter: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar using a mixer on medium speed for about 30 seconds, until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and 3 ripe mashed bananas.
- In a separate bowl, whisk together 1/2 cup milk.
- Gradually add the dry ingredients and the milk to the wet ingredients, alternating between the two and mixing until just combined. Begin and end with the dry ingredients.
- Pour batter into the prepared pan.
- Sprinkle evenly with the streusel topping.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
106g
Fat
55g
Carbs
17g
