This is a wonderful breakfast coffee cake for any holiday including Valentines Day when you want to serve breakfast in bed to that special someone or have it out for people to snack on when they don’t want a heavy meal first thing in the morning. It is great with a hot cup of coffee on those chilly mornings around the holidays!

3 cups of flour

1 teaspoon of salt

2 teaspoons of cinnamon

1 cup of granulated sugar

1 cup of brown sugar

2 sticks of melted butter

4 ripe bananas, mashed

1 cup of chopped pecans

1 teaspoon of baking powder

1 teaspoon of baking soda

2 eggs beaten

1 ¾ cups of heavy cream

Preheat oven to 350 F.

Spray a large bundt pan with non stick cooking spray.

For the Batter: Combine the flour, salt, cinnamon, sugars, butter and mix until combined.

For the Topping: Remove ½ cup of the mixture and place in another bowl and add the chopped nuts. Mix well.

In the first batter bowl, add the bananas, eggs, heavy cream. If it is lumpy, that is okay.  Combine well.

Pour ¼ of the nut mixture batter into the bottom of the bundt pan for the bottom coating. Add the cream cheese-egg batter next on top and finally top with the remaining nut mixture.

Bake until firm, about 40-50 minutes

For the Vanilla Glaze:

2 Tsp of Vanilla Extract

2 cups of confectioner’s sugar

6 Tbls of water.

Combine all of the above and mix. It will be slightly hard to stir. Drizzle over the cake once cake has cooled

 

About The Author

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Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

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