CINNAMON BANANA BREAKFAST CAKES
I've noticed that several chefs have been asking for recipes for a breakfast that travels. This is a great glorified muffin. It is made like banana bread, topped with sliced bananas, brushed with butter, and then covered with a cinnamon and sugar mixture. Just grab one on your way out the door and enjoy or take a whole batch to work for everybody. You'll probably have to pass out the recipe for them too.
Provided by Redneck Epicurean
Categories Breakfast
Time 45m
Yield 1 batch
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F
- Cream the butter and sugar together until light and fluffy.
- Add the eggs and continue beating.
- Add the bananas, vanilla, and buttermilk.
- In another bowl, mix the flour, baking powder, baking soda, and cinnamon together.
- Fold flour mixture into the butter-banana mixture.
- Spoon the batter into the muffin papers.
- Slice the bananas and arrange them on top of the dough. Use as many slices as desired. (Remember, the dough will expand in the oven while the banana slices will tend to become smaller).
- Brush the tops with the melted butter and then sprinkle them with the cinnamon-sugar mixture.
- Bake 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool on wire racks.
Nutrition Facts : Calories 4558.9, Fat 222.6, SaturatedFat 136.1, Cholesterol 927.6, Sodium 3772.1, Carbohydrate 592, Fiber 20.1, Sugar 274.9, Protein 61.6
BANANA BREAKFAST COFFEE CAKE
Make and share this Banana Breakfast Coffee Cake recipe from Food.com.
Provided by Vseward Chef-V
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Coat a 9-inch-square baking pan with cooking spray.
- For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
- For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
- Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 422.3, Fat 21.5, SaturatedFat 11.1, Cholesterol 85.7, Sodium 303.2, Carbohydrate 53, Fiber 1.8, Sugar 26.6, Protein 6
OLD-FASHIONED BANANA CAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.
- Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
- Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth.
BANANA-CREAM CHEESE BREAKFAST CAKES
Provided by Food Network
Time 50m
Yield about 12 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Make the filling: Beat the cream cheese and vanilla in a stand mixer fitted with the paddle attachment on medium speed until smooth; transfer to a bowl. Clean out the mixer. Add the egg whites to the mixer and beat with the whisk attachment on medium-high speed until frothy, about 1 minute. Gradually beat in the sugar, then increase the mixer speed to high and beat until shiny, stiff peaks form, about 3 minutes. Add half of the cream cheese mixture and beat until just combined. Add the remaining cream cheese mixture and beat until smooth. Transfer the filling to a pastry bag fitted with a large round tip; set aside.
- Make the cakes: Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.
- Clean out the mixer. Beat the butter, sugar and vanilla with the paddle attachment on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).
- Divide the batter among the prepared muffin cups. Insert the pastry tip halfway into each and pipe about 1 tablespoon filling into the middle of the batter. (The cups should be about three-quarters full.) Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20 to 35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.
AMAZINGLY EASY BANANA CAKE
One day I had 3 overripe bananas, no flour, no eggs, and four kids I did not want to take shopping. I made this up on the fly and now I make it all the time.
Provided by GERMJUNKIE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat bananas, cream cheese, and oil together in a bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add cake mix and continue beating for 3 minutes more; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 397.2 calories, Carbohydrate 35.3 g, Cholesterol 20.5 mg, Fat 28 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 7.9 g, Sodium 274.5 mg, Sugar 20.1 g
BANANA HAZELNUT BREAKFAST CAKE
An incredibly easy way to use up an over-ripe banana, resulting in a simple yet gorgeous looking cake. This is low in fat, but no one will be the wiser--honest.
Provided by Vegn4493
Categories Breakfast
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit. Place the hazelnuts in a baking dish and place in the oven for 10 minutes while you prepare the cake batter. Spray a 9" tart pan with a removable bottom with non-stick cooking spray, and set aside.
- In a large bowl, sift together both of the flours, 1/3 cup sugar, baking powder, baking soda, and salt. Set aside. In a small bowl, whisk together the soy yogurt, soymilk, and vanilla.
- Slice the banana in half crosswise. Slice one half as thinly as possible, less than 1/8", and set aside. Slice the other half into 1/4" thick round slices. Remove the hazelnuts from the oven and allow to cool slightly. When they are cool enough to handle, rub the papery skins off if desired, and chop finely.
- Pour the liquid mixture into the bowl containing the flour mixture, and stir with a spatula until just combined, scraping the bottom and sides of the bowl to fully incorporate the flour. The batter should not be over-mixed. Gently fold in the thicker banana slices and hazelnuts.
- Pour the batter into the tart pan and smooth the top. Place the reserved banana slices in concentric rings on top of the cake. Sprinkle the remaining 2 tbsp of sugar over the top.
- Bake for 25 to 30 minutes, until the top of the cake is golden and a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then remove the cake from the ring. Cut into wedges and serve warm or at room temperature.
Nutrition Facts : Calories 147.9, Fat 3.3, SaturatedFat 0.3, Sodium 282.9, Carbohydrate 27.7, Fiber 2.9, Sugar 13.7, Protein 3.9
BANANA BREAD BREAKFAST BAKE
Transform sliced banana bread into a French toast bake using a sheet pan! Then drizzle it with a cream cheese glaze for a decadent, extra-sweet touch.
Provided by Arlyn Osborne
Categories Quick Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375°F Brush a sheet pan with the melted butter.
- Whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt in a medium bowl.
- Slice the banana bread into 1/2 inch to 3/4 inch slices.
- Dip the slices into the egg mixture to coat and layer into the sheet pan. The bread should be slightly overlapping.
- Pour any remaining custard over the banana bread.
- Bake for 30-35 minutes, rotating the pan halfway through.
- Meanwhile, add the ingredients for the cream cheese glaze to a bowl. Beat with a hand mixer until creamy and combined.
- Drizzle the glaze over the French toast and garnish with sliced strawberries and bananas.
- Serve any remaining glaze on the side.
Nutrition Facts : Calories 1202.3, Fat 60.4, SaturatedFat 26.3, Cholesterol 304.9, Sodium 1184.3, Carbohydrate 150.3, Fiber 2.8, Sugar 24.4, Protein 18.6
BANANA BREAKFAST COFFEE CAKE
A brown sugar streusel topping with chopped walnuts adds richness and crunch to this tender banana cake. This cake is better the second day. I would definately suggest making this a day in advance. recipe source: relish mag
Provided by Ceezie
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Coat a 9-inch-square baking pan with cooking spray.
- For the topping, combine flour, brown sugar, cinnamon and butter in a food processor and process until mixture resembles fine crumbs. Stir in walnuts.
- For the cake, combine flour, baking soda, baking powder, nutmeg and salt in a medium bowl.
- Beat butter with a mixer at medium speed about 30 seconds or until smooth. Gradually add sugar and beat 3 to 4 minutes or until fluffy. Add eggs 1 at a time, beating well after each. Add vanilla and bananas and beat until well blended. Add flour mixture alternately with milk, mixing after each addition only until smooth. Pour batter into prepared pan; sprinkle with topping.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 422.3, Fat 21.4, SaturatedFat 11.1, Cholesterol 80.6, Sodium 302.8, Carbohydrate 53.1, Fiber 1.8, Sugar 26.6, Protein 6
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