BANANA BREAKFAST COFFEE CAKE
Make and share this Banana Breakfast Coffee Cake recipe from Food.com.
Provided by Vseward Chef-V
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Coat a 9-inch-square baking pan with cooking spray.
- For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
- For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
- Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 422.3, Fat 21.5, SaturatedFat 11.1, Cholesterol 85.7, Sodium 303.2, Carbohydrate 53, Fiber 1.8, Sugar 26.6, Protein 6
CINNAMON BANANA CAKE
Put those ripe bananas to good use with this Cinnamon Banana Cake! The cinnamon, chocolate and pecans pair perfectly with the banana! Great for breakfast or dessert!
Provided by Jamie Sherman
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F. Spray a 13x9x2-inch baking pan with cooking spray; set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer. Add the bananas, eggs and vanilla. Mix well. Next, add the baking soda, baking powder, salt, flour and yogurt - mix well to combine.
- In a separate bowl, combine the brown sugar and cinnamon.
- Pour half of the cake batter into the prepared pan. Top with half of the brown sugar-cinnamon mixture. Top with half of the pecans and half of the chocolate chips. Repeat layers.
- Bake for 45 minutes or until a toothpick inserted near the center comes out clean.
- Serve warm or at room temperature.
Nutrition Facts : Calories 337 calories, Cholesterol 48 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, Sodium 226 grams sodium, Sugar 30 grams sugar
CINNAMON BANANA CREAM CAKE
This is a very moist banana cake with a hint of cinnamon. You family and guests will love this simple and sophisticated dessert! Dust the cake with cinnamon for decoration.
Provided by librachic17
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
- Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56 g, Cholesterol 48.1 mg, Fat 13.4 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 534.8 mg, Sugar 13 g
CINNAMON BANANA BREAKFAST CAKES
I've noticed that several chefs have been asking for recipes for a breakfast that travels. This is a great glorified muffin. It is made like banana bread, topped with sliced bananas, brushed with butter, and then covered with a cinnamon and sugar mixture. Just grab one on your way out the door and enjoy or take a whole batch to work for everybody. You'll probably have to pass out the recipe for them too.
Provided by Redneck Epicurean
Categories Breakfast
Time 45m
Yield 1 batch
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F
- Cream the butter and sugar together until light and fluffy.
- Add the eggs and continue beating.
- Add the bananas, vanilla, and buttermilk.
- In another bowl, mix the flour, baking powder, baking soda, and cinnamon together.
- Fold flour mixture into the butter-banana mixture.
- Spoon the batter into the muffin papers.
- Slice the bananas and arrange them on top of the dough. Use as many slices as desired. (Remember, the dough will expand in the oven while the banana slices will tend to become smaller).
- Brush the tops with the melted butter and then sprinkle them with the cinnamon-sugar mixture.
- Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool on wire racks.
Nutrition Facts : Calories 4558.9, Fat 222.6, SaturatedFat 136.1, Cholesterol 927.6, Sodium 3772.1, Carbohydrate 592, Fiber 20.1, Sugar 274.9, Protein 61.6
BANANA BREAKFAST CAKE
Make and share this Banana Breakfast Cake recipe from Food.com.
Provided by rejoicesunshine
Categories Breakfast
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix the dry ingredients together.
- Separately, beat the egg and the oil.
- Mix together, adding the water. Continue beating.
- Add the sliced bananas to the bottom of a small round non-stick pan.
- Cover with batter.
- Bake for about 40 minutes in med-low.
- Enjoy warm.
Nutrition Facts : Calories 270, Fat 11.4, SaturatedFat 1.1, Cholesterol 26.4, Sodium 53.5, Carbohydrate 39.4, Fiber 5.1, Sugar 13.4, Protein 5.6
BANANA-CINNAMON CAKE
Have ripe bananas? Turn them into a delicious cake kissed with a cream cheese glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with cooking spray.
- In large bowl, beat cake mix, water, bananas, butter, cinnamon and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in walnuts. Pour into pan.
- Bake 47 to 57 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 2 hours. In small bowl, stir glaze ingredients until thin enough to drizzle. Drizzle over cake. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 19 g, TransFat 1/2 g
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