BREAKFAST BANANA CAKE
This recipe lends itself well to tweaking (as most of us will do, and I cheerfully include myself here!) and is an extremely easy and elegant way to serve cake for breakfast! The base recipe is my mother's, with my twists added.
Provided by bonappetit
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.
- Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 43.1 g, Cholesterol 77 mg, Fat 16.8 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 9.6 g, Sodium 553.3 mg, Sugar 17.3 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 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
BANANA-CREAM CHEESE BREAKFAST CAKES
Provided by Food Network
Time 50m
Yield about 12 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside.
- Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.
- Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).
- Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.
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