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Banana Brunch Coffeecake

 

67

Yield

1

cake

Prep

25

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 medium bananas
ripe
1 package cake mix, yellow
1 package instant pudding mix, vanilla
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
½ cup almonds
chopped
*
cup brown sugar
*
1 teaspoon cinnamon
½ teaspoon nutmeg

Directions

Preheat oven to 300℉ (150℃).

Grease 3-quart fluted cake pan.

Purée bananas to make 1 cup.

Combine with cake mix, pudding mix, oil, eggs and vanilla in large mixing bowl.

Mix well, beating at medium speed of electric mixer, 8 minutes, scraping side of bowl occasionally.

Combine almonds, brown sugar, cinnamon and nutmeg.

Pour half the cake batter into prepared pan.

Sprinkle with sugar mixture. Cover with remaining batter.

Using knife, swirl batter in figure-eight patterns through layers; do not overmix.

Bake in preheated oven 55 to 60 minutes.

Cool in pan on wire rack 10 minutes.

Invert onto rack to finish cooling.

Dust with confectioner's sugar.

Garnish with sliced bananas, raspberries and fresh mint, if desired.

Dip banana slices in diluted lemon juice if not using immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 102942% of calories from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 1288mg 54%
Total Carbohydrate 47g 47%
Dietary Fiber 3g 13%
Sugars g
Protein 25g
Vitamin A 6% Vitamin C 9%
Calcium 22% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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