Thursday, June 30, 2016

Banana Split Coffee Cake

I made this for a breakfast when my aunt Shirley and uncle Roger were here a week or so ago. We all liked this.

Banana Split Coffee Cake

For the cake
1/2 cup butter, softened
1 - 8 ounce package cream cheese
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 cup smashed banana ( 2 regular sized)
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup finely chopped walnuts
1 cup Lucky Leaf® strawberry pie filling Beth used the whole can

For the crumb topping
1/4 cup flour
1/4 cup oats
1 teaspoon cinnamon
1/4 cup brown sugar
1/4 cup finely chopped walnuts
2 Tablespoons melted butter Beth forgot this
For the glaze
1/2 cup powdered sugar
 2 teaspoons water

Beat the cream cheese, butter, and sugars until creamy. Add the eggs, banana, and vanilla and beat again.

Stir together the flour, baking powder, baking soda, and salt. Slowly beat the flour mixture into the butter mixture. Stir in the chocolate chips and walnuts by hand.

Spread the batter in a greased 9x13 pan. Drop the pie filling by spoonfuls on the top of the batter. Gently swirl the pie filling into the batter using a knife.
Stir together the crumble topping until it resembles sand. Sprinkle over the top of the batter.

Bake at 350 degrees for 42-44 minutes. Do not over bake. Remove and let cool completely.

Stir together the glaze ingredients and drizzle over the top. Let set. Cut into 24 squares of cake. Store in a sealed container on the counter.

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