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Banana Coffee Cake

A deliciously tender, slightly sweet banana coffee cake is drizzled with an amazing maple flavour glaze.





Am I the only one who has a constant battle with a million bananas in my freezer? Well last month a stumbled onto this fantastic looking Banana Coffee Cake recipe, and I knew I had to make it. It is amazingly spongy, and the glaze on top just adds another lever of decadence.





Banana Coffee Cake


1/2 C unsalted butter, softened

1 C sugar

2 eggs, room temperature

1 tsp vanilla

3 medium ripe bananas, mashed

2 C flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 C milk


Streusel:

1/4 C flour

1/2 C brown sugar

1 Tbs cinnamon

3 Tbs cold unsalted butter


Glaze:

1 C powdered sugar

1/3 C maple syrup

2-3 Tbs milk


Preheat oven to 350 degrees. Grease 2 9-inch round cake pans.


In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla, and beat until combined. Mix in the bananas and milk.


In a separate mixing bowl combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until smooth. Pour batter evenly between the two prepared pans.


In a third mixing bowl, combine 1/4 C flour with the brown sugar and cinnamon. Using clean fingertips, cut in the cold butter until mixture resembles wet sand. Sprinkle the mixture evenly over top of the two cakes.


Bake cakes for 25-30 minutes; until a toothpick inserted in the center comes out clean. Cool completely before adding the glaze.


For the glaze, whisk together the powder sugar with the maple syrup. Add the milk, 1 Tbs at a time, until desired consistency is achieved. Drizzle glaze over cooled cakes.

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