I love coffee cake, the crumb kind. I've loved ever since I was a kid. I was always after my mom to make a coffee cake on the weekends for breakfast, but she reserved it for a treat.
I also love banana cake. The flavor is wonderful, plus I always have over ripe bananas laying around. It seems to be a thing in my house. So banana something is always calling me.
Today I decided to combine my love of cinnamon streusel coffee cake and banana bread. This wonderful decadent Cinnamon Streusel Banana Bread is heaven! Your whole house will be smelling wonderful while it's baking and your mouth will be watering just to get a taste of this delicious breakfast treat.
Who am I kidding? breakfast, snack time, dessert....lunch! It's good anytime!
So if you have love for cinnamon and banana bread this is just for you!
Enjoy!
Cinnamon Streusel Banana Bread
16 servings
For the Streusel:
1/2 cup Sugar
3 T brown sugar
2 T cinnamon
1 1/2 c all-purpose flour
2/3 c sugar
2 t baking powder
1/4 t baking soda
1 egg, beaten
1/4 c lite sour cream
1/4 c 2 % milk
2 t canola oil
1 t vanilla
1 large ripe banana, mashed
Preheat oven to 350 degrees. Spray and 8x4 inch loaf pan with cooking spray.
Make the streusel in a small bowl, adding sugar, brown sugar and cinnamon. Stir to combine. Set aside.
In a large bowl combine flour, sugar, baking powder, baking soda, stir to combine. In another medium bowl add sour cream milk, canola oil, vanilla, and mashed banana. Stir to combine.
Make a well in the center of the dry ingredients and pour in the banana mixture. Stir until combined. Pour 1/2 of the batter in the loaf pan. Sprinkle on some of the streusel (you may not use it all). Add the remaining batter over the streusel. Take a knife and run it through the batter in a swirling motion.
Bake 50-55 minutes or until a toothpick comes out clean from the center of the loaf. Remove from oven and place on a cooling rack for 10 minutes. Remove loaf from the pan and continue to cool on cooling rack 15 minutes.
I'm a wee bit of Irish I am...!
I love St. Patrick's Day. Everyone is Irish that day and it's filled with fun, laughter, beer, everything green, and Irish food!
My Grandmother on my Dad's side was half Irish and half American Indian. My Great Grandmother Addie McClary migrated with her family from Ireland to Oklahoma during the Cherokee Land Strip run. Such great history there. I wish that my Grandmother had more Irish recipes from her mom and aunts. But I've still got a great collection of delicious treats for you to make.
I think I should explore that side of the family and their food a little more. Don't you? I'll put it on my ever growing 'to do' list to make some wonderful Irish dishes. Yep, that's what I'm gonna do.
We won't be here to celebrate this year but I wanted to leave you with some inspiration for celebrating with your own Irish feast.
- St. Patrick's Day Cheddar Biscuits - Oh my these biscuits are good. Hot and bursting with flavor and cute shamrocks on top.
- Pioneer Spotted Dog - One of my favorite breads. We like to have it for breakfast with hot tea.
- Chocolate Bailey's Milkshake - A 'grown up' milkshake that will have you singing "Oh Danny boy"!
- Potato Cakes - One these are one of my favorite items to make with left over mashed potatoes. I just love the flavor of these and could eat the whole batch myself!
- Irish Stew - This will be warming your soul. Serve it with the Cheddar Biscuits above or the Pioneer Spotted Dog and you will have a meal to remember.
Enjoy your St. Patrick's Day!
Today's recipe is an ode to my Mom with a little nod to one of me.
Mom just loved waffles with pecans. To tell you the truth I think she just love pecans in anything! They are my favorite nut by far and we use them in baking all the time. Even though my mom's been gone a few years now I still celebrate the food that she loved by making dishes in her honor.
So today, in honor of my Mom's pecan love, I decided to make pecan pancakes. A nice variation on her pecan waffles. But these aren't just any old pancakes. I had to put a little spin on it with an ingredient that I love too....chocolate. YUM! I love chocolate, especially when it is warm. Oh for the gooey love of warm chocolate. They go perfect with the pecans!
They are easy to put together using my great Aunt Grace's Farmstyle Buttermilk Pancakes with a few added touches. Create a fudge sauce to go on top and you are all ready for a wonderful breakfast.
What's better than hot, golden pancakes? Not much!
Enjoy!
Pecan Pancakes with a Chocolate Fudge Sauce
makes: 2-3 servings
1 cup all purpose flour
1 Tablespoon sugar
1 Tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 Tablespoons vegetable oil
1 egg
1/4 chopped pecans
Fudge Sauce:
1 cup maple syrup
1/4 cup jarred fudge sauce
Make the Sauce: To a medium saucepan add the syrup and fudge sauce. Whisk together to combine. Heat over a low heat until warm. Keep warm.
For the Pancakes:
In a medium bowl, add flour, sugar, baking powder, baking soda, and salt. Stir to combine. Make a well in the middle and add the oil.
In another bowl whisk together buttermilk and egg.
Add to dry ingredients and mix together until just moistened. Fold in the chopped pecans. Batter will be lumpy.
In a pre-heated skillet, (add cooking spray if necessary) ladle batter onto skillet for each pancake. Cook until golden brown and holes begin to appear on top. Turn on the second side and cook until golden brown.
