Banana Pumpkin Seed Coffee Cake
Modified version of a basic buttermilk coffee cake. The bananas make it super moist and yummy!
Yield: 24 Servings Ready in 1 hours, 10 minutes
favorite of 5 people 4 people want to try
|2 1/2 c.All purpose flour|
|1 1/2 c.brown sugar; I prefer golden|
|2 tsp.Baking Powder|
|1/2 tsp.Baking soda|
|1/2 tsp.Ground cinnamon|
|1/4 tsp.Ground ginger|
|1/4 tsp.Ground cloves|
|3 bananas; beginning to brown|
|1 1/3 c.Buttermilk|
|1/4 c.pumpkin seeds; shelled and chopped|
|1/4 c.chopped walnuts; optional|
Banana Pumpkin Seed Coffee Cake Preparation
1. Grease bottom and 1/2 inch up sides of a 13”x9”x2” baking pan. Set aside. Combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set 1/2 cup to the side. Into remaining mixture, add baking powder, baking soda, cinnamon, ginger, and cloves.
2. Peel the bananas and smash them well, until they are only slightly lumpy. Add the egg and beat to mix. Add the sour milk and combine well. Add this banana mixture to the dry ingredients all at once. Mix well.
3. Spoon batter into prepared pan. Stir the pumpkin seeds and walnuts into the reserved 1/2 cup of crumb mixture. Sprinkle atop batter. For an added touch, lightly sprinkle cinnamon over the crumbs. Bake in a 350°F oven for 35 to 40 minutes or until a wooden toothpick inserted near the center comes out clean.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Banana Pumpkin Seed Coffee Cake Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven