Banana Split Coffee Cake

Hi everyone,

I had to make this this morning as i watched my bananas turn a deeper shade of brown.

I swear, i buy bananas just to watch them ripen, sometimes beyond recognition.

I don’t like waste, so that pushes me into using or freezing them, to use in baking or smoothies.

This banana, cherry coffee cake is a good way to make use of those over ripe bananas.

It’s a simple recipe and can be ready in less than a hour.

The tartness of the cherries combined with the sweetness of the bananas takes a plain

coffee cake to a higher level.  Cherries are in season for a short time, so if you have bananas

but no cherries, use blueberries that are more readily available

I like to use a spring form pan for this recipe, it releases the cake easily and makes a pretty presentation.

If you don’t have a spring form pan use a square or round cake pan.

To make it more  elegant for special occasions, I drizzle it with a lemon glace, sprinkle it with powered sugar and almonds.

Oh and don’t forget the ice cream….Enjoy!!!

If you try my recipes please leave me a comment or question. It’s my favorite part.

Happy day my friends!!!!

Ingredients

3 ripe bananas mashed

1 cup pitted chopped cherries

2 cups chopped walnuts divided

1 1/2  cups sugar

2 eggs

1/2 cup vegetable oil

1 1/2 cups flour

3 teaspoon baking powder

2 Tbs lemon rind

1 teaspoon each vanilla, cinnamon and nutmeg

Instruction

Heat oven to 375

grease a 9 inch spring from pan with butter

Beat eggs, sugar, vanilla and oil until light

Combine baking powder, nutmeg and cinnamon with flour

Mix well

Add bananas, cherries, and walnuts

mix until blended

pour into greased pan

Make strudel

Combine 1 cup chopped walnuts, 1/4 cup sugar, i/3 cup flour and 1/2 stick butter

until crumbly

Drop over cake batter

Bake in a 375 degree oven for 45 minutes

Make a glaze of powder sugar and lemon juice to drizzle over cooled cake.

Enjoy!!!!!