Penina
Yield:
Makes 12 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Ratings & Reviews

smmslo's Review

smmslo
August 03, 2010
Good recipe that is easy to follow. Not too sweet. I would probably make it again when I need to get rid of bananas. Very pretty, so would be appropriate for special occasions. I did not alter the ingredients and followed the instructions as is. I may double the sugar filling and topping next time to get some more sweetness and crunch. I may serve with vanilla ice cream next time.

Meera09's Review

Meera09
December 09, 2009
really easy to make and the best banana cake I have had- really moist and full of flavours, I have already made it once, and today and making it again. It is good for every day, and a special occassion too, I have added ginger to it too.