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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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You're sure to go bananas over this yummy coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures, recalls Georgia Courtney from Las Cruces, New Mexico. Ingredients:
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1-1/4 cups sugar |
2 eggs |
1 cup mashed ripe bananas (about 2 to 3 medium) |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
topping: |
1 cup chopped pecans |
2 tablespoons sugar |
1 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat the cream cheese, butter and sugar until blended. 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.
2. Transfer to a greased 13-in. x 9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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