July 14, 2012

Cake for Breakfast


Cake for breakfast?  How bad can that be?

When we arrived home from North Carolina I was greeted by some VERY ripe (like black) bananas that I forgot to freeze for smoothies before we left.  Oops.

Instead of making my go to banana bread, Mike asked if I could try out a new recipe using old bananas.  Well, since I love banana bread and coffee cake equally, I did a little research and found a jumping off point for this little piece of heaven:



The cream cheese makes this sweet treat dense and moist while the crunch of the nuts and cinnamon take to to another level. 

This will definitely be a hit for any occasion.  When I took it to a meeting earlier this week, it was gone in minutes; I’ll take that as a thumbs up!

Here’s how:


Banana Breakfast Cake

Print this recipe!


1 (8 oz) package cream cheese, softened

1/2 C (1 stick) butter, softened

1 1/4 C sugar

2 eggs

1 C mashed ripe bananas (I used 4 small)

1 t vanilla extract

2 1/4 C flour

1 1/2 t baking powder

1/2 t baking soda

1 t cinnamon



1 C chopped pecans

1 T brown sugar

1 t cinnamon


In a mixing bowl, beat the cream cheese, butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add the bananas and vanilla.  Combine flour, baking powder, baking soda and cinnamon.  Gradually add to the creamed mixture. 

Spray a Bundt pan with non stick cooking spray.  Combine topping mixture and add half of the topping mixture to the bottom of the pan (once the cake is finished baking and inverted, this will be the top).  Add half of the batter and spread into the pan.  Sprinkle the rest of the topping mixture on top of the batter and finish with the remaining batter. 

Bake at 350 degrees for about 40-50 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack and invert on a serving dish when cooled.






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