Banana Streusel Coffeecake
Submitted by txgreeneyes
Quick banana streusel coffeecake with almond extract, topped with a cinnamon-nutmeg crumble loaded with chopped almonds and raisins. Ready in 40 minutes.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThis coffeecake starts with pureed bananas blended right into the batter alongside a hint of almond extract. It’s a one-bowl affair using buttermilk baking mix, so there’s no fussing with multiple leaveners or sifting flour.
The streusel topping is where things get interesting. Brown sugar, cinnamon, and nutmeg form the crumbly base, while chopped almonds and raisins add crunch and pops of sweetness. Twenty minutes in the oven and breakfast is served.
Pro Tips
- Use extra-ripe bananas with heavily spotted skins for the sweetest, most fragrant batter.
- Mix the batter just until moistened to keep the cake tender rather than tough.
- Pinch the streusel topping into clumps before sprinkling for bigger, crunchier pieces.
Ingredients
Directions
Blender to make ⅔ cup.
In bowl, combine puréed banans, egg, brown sugar, and almond extract.
Stir in baking mix just until moistened.
Preheat oven to 350℉ (180℃).
Turn batter into 9 inch round baking pan coated with cooking spray.
Sprinkle with streusel topping.
Bake about 20 minutes.
To make streusel topping: Combine baking mix, sugar, cinnamon and nutmeg.
Stir in margarine and mix until crumbly.
Add nuts and raisins.
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