Banana Coffee Cake

My best friend gave me this recipe years ago, and it’s still my favorite coffee cake.  If you have overripe bananas, here’s your chance to turn them into a delicious dessert!  The recipe works well gluten free because the bananas help hold everything together and keep the cake moist.

 

Banana Coffee Cake

Yield: 9 ” x 13 ” cake

For the cake:

• 1 (8-oz) package cream cheese, softened
• 1/2 cup butter, softened
• 1/4-1/2 cup sugar (depending on how sweet you want it)
• 2 eggs
• 1 cup mashed ripe bananas (2-3 medium)
• 1 teaspoon vanilla extract
• 2 1/4 cups gluten-free OR all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

For the topping:

• 1 cup chocolate chips OR chopped pecans
• 1 teaspoon ground cinnamon

 

1. Preheat oven to 350ºF.  Line a 9″ x 13″ x 2″ baking pan with aluminum foil and grease it.
2. In a large mixing bowl, beat cream cheese, butter, and sugar until blended.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla extract, baking powder, and baking soda.
5.  Stir in bananas.
6. Gradually stir in flour.
7. Combine topping ingredients and stir half into batter.
8. Transfer batter to pan and smooth the top.
9. Sprinkle with remaining topping.
10. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
11. Cool on a wire rack.