Banana Coffeecake

IMG_8912 (550x367) (2)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.IMG_8819 (450x300)IMG_8881 (550x367)

In a standing mixer with a paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes. IMG_8888 (550x367)With the mixer running on low, add eggs, one at a time until the eggs are incorporated. IMG_8889 (550x367)Add the mashed bananas and vanilla and mix to combine. IMG_8892 (550x367)IMG_8893 (550x367)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.  IMG_8895 (550x367)Spread out the batter evenly in the prepared baking dish. IMG_8897 (550x367)Combine the pecans, sugar and cinnamon. IMG_8898 (550x367)Sprinkle over the batter. IMG_8901 (550x367)Bake for 25-30 minutes. IMG_8902 (550x367)IMG_8912 (550x367) (2)

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.IMG_8950 (550x367)

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.  IMG_8912 (550x367) (2)

 
Prep time
Cook time
Total time
 
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 13x9 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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Comments

  1. Natasha Y says

    This looks absolutely delicious! I gotta go buy some bananas and purposely leave them on counter top for a few days.
    Thanks for the great recipes, Olga! And for the great freezing tips:)

  2. Oksana says

    Wow, that’s so awesome… I love the idea of freezing things. Olga, you have been an amazing help. I actually found your website while I was expecting my last baby cause I was craving childhood food :) and after that every post of yours been a great help in my kitchen. And now the freezing subjected couldn’t come in a better timing. We are starting to homeschool our kids and freezing out meals is a wonderful ideas. Thank you so much. And this cake is something that’s going to be baked in our kitchen.

  3. Galina O says

    Hi Olya! I meant to comment on your blog for while now and today is the day! Your recipes are all keepers and this one is not an exception. I have spotted your other blog and keeping you in my thoughts often. May God continue to give you strength! Keeping yourself busy with a food blog or other hobby is definitely a distration, but a huge blessing to so many of us who need these recipes not in fancy Russian but plain English (you know what I mean)

  4. marianna says

    It was the best cake i have tried so far,even if i didn’t have pecans it was worth trying it!Thank you for sharing your recipes.

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