During my 'hiatus', I made this banana and hazelnut coffee cake. I got the recipe, I believe, from Technicolor Kitchen though I'm not certain... because I definitely saved this one awhile back.As everyone who reads this blog knows, Jeff and I are huge fans of bananas. We pretty much eat them everyday. I also love hazelnuts (read: love of frangelico, inteeeense). So this was kind of the perfect coffee cake.
Which we didn't finish. Sigh.
Just a note. If you make this, don't let it sit forever, because it'll get gross. The bananas will get hard and black. But when it's fresh and warm, it's super tasty. I really enjoyed it!Bananas are loaded in vitamins, obviously. While cake isn't, it's sometimes nice to have a warm treat in the morning. I have them too often (cinnamon rolls, banana cake, cookies, pie, oy vey), but once in awhile it's good. And hazelnuts are filled with Vitamin E, and that's really good for your skin and hair (oh, yeah, and your heart). So that's another advantage of this coffee cake.
But who am I kidding? Just eat it.
Saturday:Banana and hazelnut coffee cake
Topping:
1/2 cup plain flour
1/2 cup hazelnuts, finely chopped
3/4 cup light brown sugar
½ teaspoon salt
3 large ripe bananas
juice of 1 lemon
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Cake:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup reduced fat sour cream
1 large ripe banana, mashed
1 teaspoon vanilla extract
1 teaspoon hazlenut liquor
3/4 cup unsalted butter, melted
3/4 cup sugar
2 large eggs
Oven at 350 Degrees Farenheit.
Grease or spray a baking dish, either a round or square one.
To make the topping, place the flour in a large bowl with the hazelnuts, sugar, cinnamon, nutmeg and salt. Pour the melted butter in and mix together until crumbly.
Slice the bananas and toss with some lemon juice in a small bowl.
To make the cake, first combine all the dries in a medium mixing bowl. In a large mixing bowl, combine the sugar, butter, milk, eggs, vanilla, and liquor. Mix all together. Mash in the banana, then slowly add the dries. Mix until smooth and thoroughly combined. Spoon into the pan, and when halfway full make a single layer of sliced bananas, cover with the rest of the cake mixture and top with the remaining bananas, then the crumb mixture.
Bake for 45-50 minutes, until a skewer inserted comes out clean. Cool for at least 10 minutes, serve warm or cold, with a drizzle of honey (optional).
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