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Banana Cake with Coconut Streusel

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Oh. Em. Gee! Guys, I totally baked the best thing ever today. Really, I did. It’s been a while since I’ve been this in love with something I’ve made.

I bought a crapton of bananas last week for snacks for Girls on the Run practice, but I had quite a few leftover. I figured I could always bake something with them, so I just left them alone until they were nearly black. Oh, by the way, anyone else think super ripe bananas smell like alcohol? I’m sure there’s a chemical reaction reason for that, but I don’t know why. Anyway, ripe bananas obviously lead to banana bread, which is delicious, but kind of played out if you know what I mean. So I made cake instead. I kind of consider this a coffee cake, but probably only because it has streusel. I guess I just equate streusel with the Entenmann’s coffee cakes of my youth.

The cake recipe is not super sweet, and would actually make a super awesome banana bread if you just want to use a loaf pan and skip the streusel. Ohhh, or banana coconut steusel muffins! Yeah. Make this baby portable. That would be pretty baller too.

Sour-Cream Banana Cake

  • 1/2 cup butter, softened to room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 overripe bananas, roughly mashed
  • 1/2 cup sour cream (light works just fine)
  • 1-1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Preheat your oven to 350F.
  2. In a large bowl, cream together butter and sugar until light and fluffy.
  3. Add extract, eggs, sour cream and bananas and beat until well-mixed. Some chunks of bananas are fine.
  4. In a smaller bowl, combine flour, baking soda and salt.
  5. Slowly add dry ingredients to wet ingredients and mix gently until just combined.
  6. Pour in 9″ cake pan (or loaf pan).
  7. Cover with streusel topping (below) or continue onto step 8 and skip topping.
  8. Bake cake at 350 for 45 minutes, or until done. Begin check after 35 minutes.

Coconut Streusel Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened coconut flakes
  • 1/2 cup sugar in the raw (or regular sugar)
  • 1/4 cup cold butter, cut into 1/2 inch cubes
  1. Using pastry cutter or a mixer on low setting, mix ingredients together until butter is pea sized and mixture resembles coarse sand.
  2. Cover cake completely.
  3. Enjoy tropical deliciousness.

This was so crazy good. I enjoyed it as an afternoon snack, but I could totally see myself eating a small slice for breakfast and not feeling the slightest bit guilty about it. I love that the coconut streusel gives it an unexpected injection of tropical flava.

And now I’m off to couch it up. I did not sleep well last night and spending the afternoon with 12 3rd graders is exhausting! I don’t know how teachers do it everyday. 🙂

 

Cinnamon Rolls are Brain Food

Every Monday a few of us nursing students get together for a study group. We’ve been doing it for over a year now. I have been meaning to make a a treat for the group forever, but I always run out of time. A while time ago, Catherine mentioned she made sticky pecan caramel rolls using the brioche dough from Artisan Bread in Five Minutes a Day. Well, I meant to make the brioche dough several weeks ago, but so many things have come up that I never got around to it. I did, however, have the master recipe dough in my fridge and the authors mentioned using that dough to make their caramel rolls in the book. I figured with all the butter and sugar in the filling, the dough probably didn’t need a ton of sugar.

So I finally made our group a treat: cinnamon rolls! I used the regular ol’ master recipe and rolled a grapefruit sized hunk into a rectangle about 1/8-1/4″ thick. Then I beat together 1/2 cup of softened butter, 1/2 cup sugar, 1T cinnamon and a dash of nutmeg. I spread the butter mixture evenly over the rectangle and sprinkled with raisins. Oh, and to facilitate roll the dough out and then rolling it back up, I sprayed my table with cooking spray.

Next step was to roll it up into a swirled log and then slice the log into 8 sections so you can see the swirls!

I arranged the rolls into a 9″ cake pan. I wasn’t too worried about making sure they were super evenly spaced. I put them into a 350 degree oven for about 45 minutes. While the rolls were baking, I made a glaze to put on top by whisking together 2T milk, a pinch of cinnamon and 2 cups of powdered sugar.

At this point, I realized I was running late for study group, so after letting the rolls cool for 5 minutes, I drizzled a generous amount of glaze on them and ran out the door. I didn’t get a great picture of the finished product, but our study group managed to put quite a dent in them:

These were delicious. I can only imagine how much richer they would be with the brioche, but they had plenty of butter and sugar for me. My friends were very appreciative, and I was happy to have people to share the sugar with! I want to make these for my mom on Christmas morning or something. I think she would love them!

Funny story: One reason Brent and I are so excited about moving to Seattle is that snow is much less common there. Brent is in Seattle right now and it’s 28 degrees and snowing there! Meanwhile, I’m enjoying a 65 degree day in Fort Wayne. Ha!