My family usually requests bananas when we go shopping, but many times, the bananas become over-ripe before they are eaten. Even though the bananas may look too brown, and feel so mushy that you don’t want to eat them, they are still good to use in some recipes. We have a store-owner who offers their over-ripe bananas to customers for free. One of our favorite go-to recipes is making a banana coffee cake. It is simple to mix and oh, my, it smells so delicious while baking in the oven. Banana cake makes a wonderful dessert, snack, or take along cake for picnics or visiting relatives or friends.
Banana Coffee Cake
- 1/2 cup butter (Or you can use 1/4 butter and 1/4 c. shortening)
- 1 c. granulated sugar
- 2 eggs
- 1 c. over-ripe bananas – mashed (approximately 3 or 4 bananas equals 1 cup)
- 1/2 tsp. vanilla extract
- 1/2 tsp. banana flavor extract
- 1/2 c. buttermilk
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
Preheat oven to 350° Fahrenheit. Grease or spray a 9 x 13 inch cake pan.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Mix in the bananas, vanilla, and banana flavor.
Set the mixer to slow speed. Slowly pour in the buttermilk. Remove the bowl from the mixer.
In a small bowl, combine flour, soda, baking powder, and salt. Gently fold the dry ingredients into creamed mixture. Only stir the mixture to moisten the flour. It can remain slightly lumpy, like pancake batter. It is important not to over-mix or the cake will be tough.ter can be lumpy.
Pour the batter in the prepared pan. Prepare the topping.
- 1/2 c. sugar
- 1 tsp. cinnamon
In a small bowl, mix sugar and cinnamon together. Sprinkle half the topping mixture over the top of the cake batter. With a knife, cut the sugar cinnamon mixture through the batter for a marble effect. Sprinkle the remaining topping over the cake top. Do not swirl it into the batter.
Bake about 40 minutes or until the cake a toothpick comes out clean when tested.
Cut and serve warm or cool.
*To substitute buttermilk, use a half cup whole milk. Add 2-teaspoons vinegar. Allow the mixture to set for 5 minutes before adding it to the cake. The milk will appear lumpy.