Banana-Almond Coffee Cake
Source of Recipe
by Laurel, from Hometown Cooking, August 2001 (Anne Cordial, Columbus, OH)
List of Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup light dairy sour cream
3/4 cup mashed bananas (2 to 3 bananas)
1/4 cup amaretto or milk
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup finely ground almonds
Amaretto Icing (recipe below)Recipe
Grease and lightly flour a 13x9x2-inch baking pan or a 10-inch fluted tube pan; set aside.
Combine flour, baking powder, baking soda, and salt. Set aside. Combine sour cream, mashed bananas, and amaretto or milk. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, eggs, and vanilla. Beat on medium speed for 2 minutes. Add flour mixture and sour cream mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Fold in ground almonds. Spoon into prepared pan.
Bake in a 350°F oven about 35 minutes or until toothpick inserted in center comes out clean. If using a 13x9 pan, cool in the pan on a wire rack. Spread with Amaretto Icing. If using a fluted pan, cool in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack. Drizzle with Amaretto Icing.
Amaretto Icing: In a medium mixing bowl, beat one 3-ounce package cream cheese, softened; 1 tablespoon butter, softened; and ¼ teaspoon vanilla with electric mixer on medium speed until light and fluffy. Gradually add 1-1/2 cups sifted powdered sugar, beating well. Stir in 1 tablespoon amaretto or milk. Stir in additional amaretto or milk, 1 teaspoon at a time, to make icing of spreading consistency for cake in 13x9 pan or of drizzling consistency for cake made in fluted pan.
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