BANANA-ALMOND STREUSEL BUNDT® CAKE
This super-moist banana Bundt® cake is aromatic and irresistible. It's made with yogurt, and a delectable almond streusel hides inside for a sweet surprise in every bite! Make it the day before an event. The flavor enhances by the second day!
Provided by Ginny Maziarka
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Heat a heavy skillet over medium heat. Add almonds and toast slowly, watching carefully and stirring constantly until browned, 3 to 5 minutes. Remove from heat and allow to cool, about 5 minutes. Chop into coarse pieces.
- Combine butter, brown sugar, flour, white sugar, and cinnamon for streusel in a bowl. Blend using a pastry blender. Stir in almonds gently and set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and flour a fluted tube pan (such as Bundt®).
- Mix flour, baking soda, and salt together in a bowl and set aside.
- Beat butter in a bowl using an electric mixer until fluffy. Add sugar and whip until fluffy. Add vanilla extract and mix well. Add eggs, 1 at a time, beating well after each addition. Mix bananas into batter on low speed until just blended. Alternate adding flour mixture and yogurt until batter is combined.
- Place 1/4 cup of batter into the prepared cake pan. Layer with 1/2 of the streusel mixture. Add another 1/4 cup of batter and top with remaining streusel. Add remaining batter; pan will be very full, but should not overflow.
- Bake in the preheated oven until a wooden skewer or long spaghetti noodle inserted into the center of the cake comes out very clean, 65 to 75 minutes.
- Remove from the oven and let cool on a wire rack for 10 minutes. Invert the pan onto the rack to remove the cake.
- While cake begins to cool, mix confectioners' sugar, milk, vanilla extract, and salt until icing is well blended. Poke the top and sides of the cake gently with a fork while still warm. Drizzle icing over cake. Serve warm or allow to cool completely before serving.
Nutrition Facts : Calories 595.6 calories, Carbohydrate 83.1 g, Cholesterol 83.3 mg, Fat 26.8 g, Fiber 3.3 g, Protein 8.8 g, SaturatedFat 13.2 g, Sodium 485.3 mg, Sugar 52 g
BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL
The overripe banana is the baker's best friend. Unlike wilted lettuce and mealy apples, squishy brown bananas make for fabulous baked goods. I keep them in a big plastic bag in the freezer, adding super-soft specimens weekly. Here I've mashed them into a super-moist snack cake. The pecan and coconut streusel takes this treat way above the average banana bread and chunks of chocolate make the tender crumb irresistible.
Provided by Samantha Seneviratne
Categories dessert
Time 2h
Yield 16 servings
Number Of Ingredients 20
Steps:
- For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
- Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.
STREUSEL BANANA BREAD
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h50m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
- Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.
DELICIOUS BANANA CAKE WITH STREUSEL FILLING
This is one of my favorite cake recipes...I usually bake a different cake recipe every week, so I have collected a lot of great cake recipes over the years....this one comes from "The all New Blue Ribbon" cookbook featuring prize winning recipes from America's state fairs...I think you will love this one....enjoy!
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 2 8inch round cakes
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease 2 (8-in) round cake pans (cake can also be baked in a 13x9-in pan).
- Prepare streusel mix; set aside.
- In a med bowl, beat together the shortening and sugar until creamy.
- Beat in eggs, bananas and vanilla; fold in sour cream.
- In a small bowl, combine flour, baking soda, baking powder and salt.
- Fold into creamed mixture, stirring only enough to blend (don't overbeat).
- In baking pans, sprinkle 1/3 of the streusel mix on the bottom.
- Carefully spread 1/2 of cake batter on top of the streusel.
- Sprinkle with another 1/3 of the streusel mix.
- Spread the remaining cake batter over top.
- Sprinkle with the remaining streusel mix on top.
- Bake for 40 mins, or until cakes test done.
- Cool 10 mins before removing out onto serving plates.
- Serve warm, or at room temp.
Nutrition Facts : Calories 2372.4, Fat 122.7, SaturatedFat 31.2, Cholesterol 236.8, Sodium 1893.1, Carbohydrate 293.1, Fiber 15.2, Sugar 164.9, Protein 39.7
BANANA STREUSEL COFFEE CAKE
This is a unique banana cake, as it has sliced bananas added instead of pureed, with a wonderful buttery streusel topping...a wonderful coffeecake to serve to guests or family.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h5m
Yield 1 13x9 inch cake
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a 13" x 9" baking pan.
- Cream 3/4 cup butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Stir in cream; mix well.
- Sift together dry ingredients; add to creamed batter; mixing well.
- Then fold in sliced bananas.
- Spread mixture into prepared baking pan.
- FOR STREUSEL: Mix together brown sugar, flour and cinnamon; cut in butter, until mixture is crumbly.
- Sprinkle on top of coffeecake.
- Bake for 45-50 minutes, or until cake tests done.
Nutrition Facts : Calories 6973.5, Fat 276, SaturatedFat 167.9, Cholesterol 1122.6, Sodium 4021.3, Carbohydrate 1060, Fiber 35.2, Sugar 527.5, Protein 89.9
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