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A bag of ripe bananas inspired Jan McHargue to create this coffee cake. You can enjoy the banana cake with its spicy brown sugar-almond topping and filling for brunch, with coffee, or for dessert.

This Story Originally Appeared On sunset.com

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Credit: Penina

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1/4 cup of the butter. Pour 2 tablespoons of the melted butter into an 8-cup bundt pan; brush the butter over pan sides and bottom. Mix together the brown sugar, cinnamon, nutmeg, and almonds. Sprinkle bottom of pan with half the brown sugar mixture; combine the remaining mixture with the remaining melted butter; set aside.

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  • In a large bowl, beat remaining 1/4 cup butter with granulated sugar until blended. Beat in eggs, 1 at a time, until blended. Beat in orange peel and banana.

  • Mix all-purpose and whole-wheat flours, baking powder, soda, and salt. Add to banana mixture along with the buttermilk; stir until well blended.

  • Pour half the batter into prepared pan. Spoon remaining brown sugar mixture evenly over top; cover with remaining batter.

  • Bake in a 350° oven until a long wood skewer inserted into the thickest part of the cake comes out clean, about 50 minutes. Cool the cake on a rack about 5 minutes, then invert cake onto a serving plate. Serve the cake warm or cool.

Nutrition Facts

333 calories; calories from fat 32%; protein 6.5g; fat 12g; saturated fat 5.5g; carbohydrates 52g; fiber 1.9g; sodium 371mg; cholesterol 74mg.
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