Dole Banana Streusel Coffee Cake
1 cup sifted all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon nutmeg
2 medium Dole bananas
1 large egg, beaten
1/4 cup melted butter
1 tablespoon milk
1/2 teaspoon vanilla
Streusel Crumbs
1/2 cup brown sugar, packed
3 tablespoons flour
1/4 teaspoon cinnamon
3 tablespoons butter
Combine sugar, flour, and cinnamon. Cut in butter until crumbly.
Resift flour with sugar, baking powder, salt, soda, and nutmeg. Mash bananas to make 3/4 cup. Combine with egg, butter, milk, and vanilla. Add to dry mixture, and mix well. Spread half the batter in a greased 8-inch layer cake pan. Sprinkle with half the Streusel Crumbs. Spoon remaining batter over, spreading to cover streusel, and sprinkle with remaining crumbs. Bake in a 375 F. degree oven about 25 minutes, just until cake tests done. Serve warm, cut into wedges.
Makes 6-8 servings.
Trying this tomorrow.......was going through an old paperback "The Side and Back Panel Cookbook," edited by Craig T. Norback (1981) and came across this and thought I would post it.
1 cup sifted all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon nutmeg
2 medium Dole bananas
1 large egg, beaten
1/4 cup melted butter
1 tablespoon milk
1/2 teaspoon vanilla
Streusel Crumbs
1/2 cup brown sugar, packed
3 tablespoons flour
1/4 teaspoon cinnamon
3 tablespoons butter
Combine sugar, flour, and cinnamon. Cut in butter until crumbly.
Resift flour with sugar, baking powder, salt, soda, and nutmeg. Mash bananas to make 3/4 cup. Combine with egg, butter, milk, and vanilla. Add to dry mixture, and mix well. Spread half the batter in a greased 8-inch layer cake pan. Sprinkle with half the Streusel Crumbs. Spoon remaining batter over, spreading to cover streusel, and sprinkle with remaining crumbs. Bake in a 375 F. degree oven about 25 minutes, just until cake tests done. Serve warm, cut into wedges.
Makes 6-8 servings.
Trying this tomorrow.......was going through an old paperback "The Side and Back Panel Cookbook," edited by Craig T. Norback (1981) and came across this and thought I would post it.