Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spiced Banana Bread Coffee Cake
Getting reviews...
- Level: Easy
- Total: 1 hr 40 min (plus cooling)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 522
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 90 mg
- Sodium
- 258 mg
This recipe combines two of our favorite breakfast comfort treats: banana bread and coffee cake. For the sour cream banana coffee cake base, we replaced cinnamon with the warming spice mix of garam masala, which is also featured in the buttery crumble topping. To finish, the cake is coated with a thick, sweet confectioners’ sugar glaze.
- Level: Easy
- Total: 1 hr 40 min (plus cooling)
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 522
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 2 g
- Sugar
- 50 g
- Protein
- 6 g
- Cholesterol
- 90 mg
- Sodium
- 258 mg
Ingredients
For the Cake:
For the Topping and Glaze:
Directions
- Make the cake: Preheat the oven to 350 degrees F. Line a 9-inch square baking dish with 2 sheets of overlapping parchment paper, leaving a 2-inch overhang on all sides. Whisk together the flour, baking powder, garam masala, baking soda and salt in a bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the bananas. With the mixer on low speed, beat in the flour mixture in 3 batches, alternating with the sour cream. Increase the speed to medium-high and beat until combined. Transfer to the prepared pan.
- Make the topping: Combine the flour, brown sugar, butter, 3/4 teaspoon garam masala and the salt in a medium bowl. Mix with your fingers until clumpy and no dry bits remain. Scatter over the batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Transfer to a rack and let cool in the pan.
- Make the glaze: Whisk together the confectioners’ sugar, remaining 1/2 teaspoon garam masala and 2 tablespoons milk in a medium bowl until smooth. Thin as needed with the remaining 1 tablespoon milk. Lift the cake out of the pan and drizzle with the glaze.
