I love a good banana, but it has to be at the "perfect" ripeness for me to enjoy. I don't like a green banana, and if it has any brown spots...forget it. One thing I hate to do is threw away a perfectly good banana. That's when I decided to seek out a dessert recipe that calls for the popular yellow fruit.
From cookbooks to baking websites, the number of banana recipes is staggering. One of my favorite desserts is Banana's Foster. But I was looking for something a little less sweet, and can be served at breakfast or after dinner.
After searching my favorite websites and sifting through countless number of food magazines, I spotted a banana recipe that's perfect. It's easy and simple, and I found it in a Quick Cooking magazine from 2000.
I made two cakes and offered them to my neighbors, before making one for myself. Everyone said the cake was tasty and light. I would agree with their findings. But don't take it from me, try it yourself. I think you will be happy with the results.
Banana Coffee Cake
Taste of Home's QUICK COOKING
November/December 2000
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas (about 3 medium)
1 tsp vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
TOPPING
1 cup chopped pecans
2 tbl sugar
1 tsp ground 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 and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with the remaining topping. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
If you enjoyed this dessert as much as I did, just remember, I found it in a decade-old magazine. Just because something is old, doesn't mean it has nothing to offer!
