Ingrédients pour Banana Maple Nut Coffee Cake
- 14 tablespoons unsalted butter
- ¼ cup light brown sugar
- ground cinnamon
- 1¼ cups chopped walnuts
- 1 cup granulated sugar
- ½ cup maple syrup
- 2 large eggs
- 1 cup mashed ripe bananas
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
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Comment préparer Banana Maple Nut Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan or a 9x2 inch round pan.
- In a large bowl, cream together the softened butter, granulated sugar, and maple syrup until light and fluffy.
- Beat in the eggs one at a time, then stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup of chopped walnuts.
- For the topping: In a medium bowl, combine ½ cup flour, ¼ cup brown sugar, ¼ cup chopped walnuts, and 6 tablespoons cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the batter into the prepared pan and spread evenly.
- Drop the topping in small dollops over the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be a deep golden brown.
- Let the coffee cake cool in the pan for 30 minutes before inverting it onto a wire rack or serving plate to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
156g
Fat
33g
Carbs
22g
