Banana Coffeecake with Maple Frosting. When I moved into the B&B house, I found a little recipe card tucked away in one of the drawers. I had been looking for this recipe card, quite honestly, for 15 years and it wasn’t even mine. I had been on the lookout for a great – not good – but great banana bread recipe. Why? Because some of my fondest memories of childhood are hopping off the school bus and smelling mom’s homemade soup and banana bread. The bakery was closed on Monday, so it was the day we scored a dinner that took all afternoon to make and perhaps, even homemade banana bread.
Of course, once I found the perfect recipe, I had to turn it into something that required streusel and frosting. It’s a gift. And a curse. And a gift.
Banana Coffeecake with Maple Frosting
Banana Coffeecake
Preheat oven to 350°F.
- 1/2 cup shortening or unsalted butter
- 1 1/2 cup sugar
- 2 eggs
- 1 1/2 cup mashed bananas (about 3 large bananas)
- 1 tablespoon fresh lemon juice
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
Cream together butter and sugar then mix the rest of the ingredients except for walnuts in well. Then, gently stir walnuts in.
Butter and then flour a pan large enough to bake the batter in, leaving enough room for rising. Something comparable to 2 loaf pans… perhaps muffin pans, a large tart pan (my favorite), or a 9X13 cake pan. (Baking times may vary depending on the pan style you choose).
Fill the pan with banana goodness.
And because every decent coffeecake must have a streusel…
Streusel
- 1 stick cold butter cut into small pieces
- 1 1/2 cup flour
- 2/3 cup of uncooked oatmeal
- 2/3 cup brown sugar
- 1 teaspoon salt
- 1 egg
- 1/2 cup walnuts
Pulse in small amounts in the food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place the food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. The streusel & frosting can be used if you are making a loaf too.
Sprinkle oats-y, nutty goodness all over the top of coffeecake.
Bake for about 30-45 minutes or until a fork inserted comes out clean. Do not over-bake or coffeecake will become dry. Allow to cool for about 20 minutes and then make maple frosting.
Maple Cream Cheese Frosting
- 4 ounces cream cheese
- 4 ounces unsalted butter
- 3/4 teaspoon sea salt
- 1 pound powdered sugar
- 1/4 teaspoon fresh lemon juice
- 1 tablespoon + 1 teaspoon maple extract
- About ⅛ cup warm water
Place all ingredients in a mixing bowl and mix on the lowest setting so it doesn’t fly out of the bowl. Turn up speed after the ingredients come together and whip for a couple of minutes.
