I eat two breakfasts.

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Is that weird?  It might be weird.  I feel like you’re giving me a weird look.  And no, I am not a hobbit.

Eating two small meals in the morning just seems to work for me rather than combining them into one larger meal later.  I like to eat right after I get up, but if I eat too much too early, I find that my stomach tends to get unhappy with me.

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So I end up eating a second breakfast.  For my first breakfast, I like to eat something light and nutritious like yogurt or cottage cheese.  The thought of shoving my face into a cinnamon bun just after getting up doesn’t quite work for me.  That’s what the second breakfast is for.  It’s during this time period that I like to eat the heavier goodies–the rolls, coffee cakes, etc.

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It used to be that coffee cake wasn’t offered too often in our household because Luke grew up without ever eating a proper coffeecake.  The cakes he had experienced in the past were sad, desiccated mounds that barely qualified as a biscuits, let alone coffee cake.  It took me some coaxing but I finally got him on the coffeecake train after getting him to enjoy this family jewel.  The man loves banana bread, so when I turned the concept into a banana coffeecake, he jumped right on board.  And being the coffee cake loving second breakfast-er that I am, I was pretty pleased as well.

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Hope your weekend is filled with cinnamon-swirled goodness!  (I’ll settle for regular goodness too.)

One Year Ago: Pumpkin Spice Creme

Two Years Ago: Cinnamon Vanilla Donuts w/ an Eggnog Glaze

Cinnamon Streusel Banana Coffeecake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Makes one 8x8" pan, about 10 servings

Ingredients

  • FOR THE CAKE:
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour (you can use all all-purpose if you like)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • ½ cup sour cream
  • FOR THE TOPPING:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 Tbsp unsalted butter, cold and cut into cubes

Instructions

  1. First, make the streusel topping. In a small bowl, combine the flour, sugar, salt, and cinnamon. Use your fingers to combine the dry ingredients, making sure to break up any brown sugar clumps. Add the butter and work it into the flour mixture until it resembles coarse meal. Set aside.
  2. Preheat oven to 350 degrees, and grease an 8x8” baking dish.
  3. In a medium bowl, whisk together both flours, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add in the egg, and beat until fully combined. Add in the vanilla and mashed bananas and mix until incorporated.
  5. Add in half of the flour mixture and mix until just combined. Add in half the sour cream and mix until just combined. Repeat with remaining flour and sour cream.
  6. Scrape the batter evenly into the prepared pan. Evenly sprinkle the streusel topping over the cake. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and let the cake cool for about 15 mins, then slice and serve!
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Adapted from Portuguese Girl Cooks

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