STREUSEL BANANA BREAD
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h50m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
- Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.
BANANA-ALMOND STREUSEL BUNDT® CAKE
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Provided by Ginny Maziarka
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 83.1 g, Cholesterol 83.3 mg, Fat 26.8 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 13.2 g, Sodium 485.3 mg, Sugar 52 g
BANANA CINNAMON STREUSEL CAKE
This banana cinnamon streusel coffee cake is perfect for Sunday breakfast or a fast weekday breakfast. This cake is packed full of cinnamon flavor!
Time 1h
Yield 9 inch cake
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees. Butter and flour an 8x8 baking pan, or a 9 inch cake pan (I used a tart pan). Stir together chocolate chips, cinnamon chips, brown sugar and cinnamon in a small bowl and set aside. In a medium bowl sift together all purpose flour, white whole wheat flour, baking soda, baking powder and salt. In the bowl of a stand mixer blend together white sugar and butter. Add egg and beat until fluffy. Beat in mashed bananas and milk. Add dry ingredients and blend well. Spread half of the batter in prepared pan. Sprinkle with half of the streusel. Repeat with remaining batter and streusel. Baking until tester inserted into the center comes out clean, about 35 - 40 minutes. Cool coffee cake in pan.
BANANA STREUSEL COFFEE CAKE
This is a unique banana cake, as it has sliced bananas added instead of pureed, with a wonderful buttery streusel topping...a wonderful coffeecake to serve to guests or family.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 1 13x9 inch cake
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- Cream 3/4 cup butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Stir in cream; mix well.
- Sift together dry ingredients; add to creamed batter; mixing well.
- Then fold in sliced bananas.
- Spread mixture into prepared baking pan.
- FOR STREUSEL: Mix together brown sugar, flour and cinnamon; cut in butter, until mixture is crumbly.
- Sprinkle on top of coffeecake.
- Bake for 45-50 minutes, or until cake tests done.
Nutrition Facts : Calories 6973.5, Fat 276, SaturatedFat 167.9, Cholesterol 1122.6, Sodium 4021.3, Carbohydrate 1060, Fiber 35.2, Sugar 527.5, Protein 89.9
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BROWN BUTTER CINNAMON STREUSEL BANANA COFFEE CAKE
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5/5 (5)Category Breakfast, DessertCuisine AmericanTotal Time 55 mins
- Make the brown butter streusel by heating the butter in a saucepan over medium heat, stirring often, until melted. It will start to bubble, foam, and separate then will turn golden brown with a nutty aroma. Remove from the heat immediately and pour into a dish to cool. Side Note: Watch the butter carefully while cooking because it can burn quickly & easily.
- Meanwhile, whisk together the flour, sugar, brown sugar, cinnamon, and salt until well combined.
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- Preheat oven to 350 F, line bottom of a springform pan with parchment paper. Lightly grease pan with butter. I use a pastry brush dipped in some of the melted butter. To make the streusel, combine dry ingredients together. Using a pastry cutter, work the butter into the dry mixture until its the consistency of finer sand. Once the mixture resembles wet sand, you can use your hands to work some of the pieces into slighly larger chunks of "wet sand." Place streusel topping into the fridge to chill until the cake is ready to be topped. To make the filling, whisk together the brown sugar, cinnamon and cocoa powder until very well combined.
- In a stand mixer with whisk attachment (or by hand), beat butter and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add mashed bananas and vanilla extract, beating until well combined.
- In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay!
- Pour 1/2 of the banana cake batter into the prepared pan. Scatter most (3/4) of the cinnamon filling over the batter. Using a knife, create swirls. Pour remaining batter on top. Scatter any remaining cinnamon over the top and repeat swirls. Top with the streusel.
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