Saturday, January 12, 2008

Banana Nut Coffee Cake(s) with Caramel Icing

I am always on the lookout for good recipes for using up overripe bananas. Even though I frequently try new recipes, I keep coming back to this recipe for Banana Nut Coffee Cake with Caramel Icing. I've made it several times and people rave about it. It's a moist cake with a ribbon of cinnamon and nuts, topped with a thick layer of caramel frosting. The generous amount of frosting might be too much for some people, but I love it.

An impulse purchase at Target made the recipe even better. I found cute mini fluted tube pans, sold in packs of two for less than $5, and used them to make mini cakes that I gave to neighbors as holiday treats. I wasn't sure how many mini cakes to make from one recipe, so I guessed at five. I think the shape would be nicer, and the serving size more reasonable (I figure that one mini cake is two servings) if I made six. I liked the mini cakes so much that I may never go back to making one big cake (which is shown below).

Banana Nut Coffee Cake(s) with Caramel Icing
Adapted from Penzeys

1/2 cup pecans, chopped
1/4 cup cinnamon sugar
1/2 cup shortening
1 cup sugar
2 eggs
1 cup ripe bananas, mashed (3 medium to large)
1 Tablespoon vanilla extract
1/2 cup sour cream
2 cups flour (I usually use 1 cup all-purpose and 1 cup King Arthur white whole wheat)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 350. Spray a Bundt pan with Bakers Secret and set aside. Combine pecans and cinnamon sugar; set aside. With a mixer, cream shortening and sugar together until light and fluffy. Beat in the eggs, banana and vanilla. Add the sour cream and mix until blended. Sift together the flour, baking powder, baking soda and salt. Add to the batter and beat until blended. Sprinkle half of the sugar/nut mixture into the greased pan. Top with half of the cake batter. Follow with the second half of the sugar/nut mixture and end with the rest of the batter. Bake for 35-45 minutes or until a toothpick comes out clean. Cool 5 minutes in the pan, then turn out the cake to finish cooling. If desired, drizzle with caramel icing.

(For mini cakes, divide between six Wilton mini fluted tube pans. Sorry, I didn't keep track of baking time. Start checking at about 20 minutes.)

Yield: One Bundt cake, 12 – 16 slices or 6 mini cakes, 2 servings each

Caramel icing (Optional but highly recommended. Cut recipe in half if you don't like lost of frosting.)

6 Tablespoons butter
3/4 cup brown sugar, packed (I prefer dark but light works fine)
6 Tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar

Melt the butter in a saucepan. Add the sugar and the milk. Bring to a boil and continue to boil for 1 minute (it's in bold because I often forget this part). Remove from the heat, add the vanilla and gradually mix in the powdered sugar. Let cool until slightly thickened and drizzle over cake. If too much runs off the cake, wait a few minutes before drizzling again. If it hardens up too quickly, add some more milk to thin it out.

9 comments:

Jenny said...

Mmmmmm! I'm not sure which one I want to make first, they both look scrumptious! That caramel icing is killin' me!

Emiline said...

That is a beautiful picture! Those cakes look decadent. I have some mini bundt pans that would be perfect for this. Oh, and 2 1/2 really old bananas.

JEP said...

The mini cakes are adorable & I'm crazy about banana baked goods! Is the frosting recipe on the large bundt cake the same?

Tracy said...

Jenny & Emiline - thanks!

JEP, they are the same frosting, but I used dark brown sugar in the smaller cakes and let it boil for the full minute. On the larger cake, I used light brown sugar and didn't let it boil for a minute, and that's why you see so much on the plate next to the cake (it's actually very good eaten off of the plate with a spoon!)

Also I had to use a flash in the picture of the larger cake, so that washed out the color a bit.

Deborah said...

Oh, you are killing me!! I was going to make an apple pie today, but I do have some over-ripe bananas, and the rest of the ingredients in my pantry!

Tracy said...

Deborah, that's one of the things I like about the recipe. Chances are good that you already have the stuff in your kitchen! No need to run to the store!

Emiline said...

Hey, you're on Tastespotting with this picture!

Ashley said...

Those look wonderful! Great photo!

Linda said...

I can't tell you how delicious these look!!

Related Posts Plugin for WordPress, Blogger...