This banana coffeecake is an example of frugality at it’s finest. Not only are you salvaging leftover brown bananas, but you can make an extra portion and freeze it to enjoy another day when there your cookie jar is empty.

Did you know that you can stock your freezer with baked goodies too? You certainly can. Many cookies, muffins and breads can be frozen. You can easily make a double batch of whatever you’re baking and store one in the freezer.

The tender and crumbly coffeecake with distinct banana flavor is topped with crunchy pecans and a dusting of cinnamon.

This is one of my husband’s favorite treats to enjoy with a glass of milk or to munch on at work. As you can see, freezer cooking is not only frugal, wise and time-saving, but absolutely tasty too. 

Baking the Coffeecake:

Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.

If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.

In a standing mixer with a paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes. With the mixer running on low, add eggs, one at a time until the eggs are incorporated. Add the mashed bananas and vanilla and mix to combine. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.   Spread out the batter evenly in the prepared baking dish. Combine the pecans, sugar and cinnamon. Sprinkle over the batter. Bake for 25-30 minutes. 

To freeze:

I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.

To serve:

Unwrap the coffecake and defrost. You can eat it as soon as it unthaws or place it in the microwave for about a minute or heat up for about 10 minutes in a 400 degree oven.  

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1 stick of butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 1 cup mashed bananas, 3-4 medium
• 1 teaspoon vanilla
• 2¼ cups flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Topping:

• ¾ – 1 cup chopped pecans
• 2 Tablespoons sugar
• ½ teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
2. If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
3. In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
4. With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
5. Add the mashed bananas and vanilla and mix to combine.
6. Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.
7. Spread out the batter evenly in the prepared baking dish.
8. Combine the pecans, sugar and cinnamon. Sprinkle over the batter.
9. Bake for 25-30 minutes.

To freeze:

1. I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.
2. To serve: Unwrap the coffecake and defrost. You can eat it as soon as it unthaws or place in the microwave for about a minute or heat up for about 10 minutes in a 400 degree oven.

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