Monday, September 10, 2012

Banana Breakfast Cake

We seem to have overly ripe bananas at our house all of the time. I actually like them super ripe, but no one else in my family can stomach a slightly spotted banana. I stumbled across this recipe for a banana breakfast cake when I was trying to find a use for my otherwise tainted fruit.  In my opinion, this cake is a bit sweeter and more moist than traditional banana bread, and you can add a fruit or chocolate glaze/icing to make it more of a treat.



3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 sticks of butter  
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs (room temperature)
1/2 cup sweetened coconut 
4 very ripe bananas, mashed (1 1/2 - 1 3/4 cups)
1 1/2  cups greek yogurt



  1. Center a rack in the oven and preheat to 350 degrees.  Butter a 9- to 10-inch (12 cup) Bundt pan.
  2. Whisk the flour, baking soda and salt together.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas and coconut. Finally, mix in half the dry ingredients, the yogurt and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
  4. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.

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