BANANA NUT COFFEE CAKE RECIPES

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BANANA NUT COFFEE CAKE RECIPE - FOOD.COM



Banana Nut Coffee Cake Recipe - Food.com image

Make and share this Banana Nut Coffee Cake recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 10

4 medium ripe bananas
3/4 cup oil
1/2 cup sugar
2 tablespoons brown sugar (optional)
1 (18 ounce) pkge. French vanilla cake mix or 1 (18 ounce) pkge. yellow cake mix
5 eggs
1 1/2 teaspoons vanilla
1/3 cup brown sugar
1/2 cup chopped nuts
1 teaspoon cinnamon

Steps:

  • Put bananas and oil in blender and liquefy.
  • Add banana mixture and sugars to cake mix.
  • Beat with electric mixer for 30 seconds at low speed.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Beat at medium speed for 2 minutes.
  • Combine 1/3 cup brown sugar, nuts and cinnamon in a small bowl. Stir until blended.
  • Pour half of batter into a greased and floured Bundt or Tube pan (can use cinnamon-sugar mix instead of flour).
  • Sprinkle sugar, nut, cinnamon mixture over batter.
  • Pour remaining batter into pan.
  • Bake at 350 degrees for 55-60 minutes.

Nutrition Facts : Calories 460.7, FatContent 23.6, SaturatedFatContent 3.6, CholesterolContent 78.3, SodiumContent 349.9, CarbohydrateContent 58.4, FiberContent 2.1, SugarContent 37.9, ProteinContent 5.9

BANANA NUT COFFEE CAKE RECIPE - BETTYCROCKER.COM



Banana Nut Coffee Cake Recipe - BettyCrocker.com image

Celebrate Passover with a delicious cake made wtih matzo meal.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

6 tablespoons matzo cake meal*
2 tablespoons potato starch
1/4 teaspoon ground nutmeg
3 egg whites
1/2 cup sugar
2 egg yolks
1/2 cup mashed ripe bananas (about 1 1/2 small)
2 tablespoons vegetable oil
4 teaspoons grated lemon peel
3 tablespoons finely chopped walnuts
Powdered sugar

Steps:

  • Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray. In small bowl, stir cake meal, potato starch and nutmeg until well mixed; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually beat in 1/4 cup of the sugar until stiff, but not dry, peaks form.
  • In another small bowl, beat egg yolks slightly. Gradually beat in remaining 1/4 cup sugar on medium speed about 5 minutes or until mixture is thick, lemon-colored and forms a ribbon when beaters are lifted. Stir in bananas, oil and lemon peel.
  • Fold banana mixture into beaten egg whites. Sift half of cake meal mixture over batter; gently fold in. Sift and fold in remaining cake meal mixture. Fold in walnuts. Spoon batter into sprayed pan, smoothing top.
  • Bake 25 to 27 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen from sides of pan with metal spatula; turn out onto cooling rack. Cool completely. To serve, cut into wedges; sprinkle with powdered sugar.

Nutrition Facts : Calories 220 , CarbohydrateContent 32 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 30 mg, SugarContent 20 g, TransFatContent 0 g

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