One of those relaxed, semi-annual Sunday mornings. I wanted something a little special for breakfast, like a coffee cake, and I had over ripe bananas in my kitchen. My search online for Banana Coffee Cake showed some promising recipes, but most had nuts in or on them--something my nut hater would not be happy about. How about a peanut butter streussel instead? This is what I ended up with, and I have to say, it was . . . wow.
Recipe adapted from ones in allrecipes.com and Better Homes and Garden Cookbook.
Banana Peanut Butter Coffee Cake
1 8-oz package cream cheese
1/2 cup butter or margarine, softened
1-1/4 cups sugar
2 eggs
3 medium bananas, mashed
1 tsp vanilla extract
2-1/4 cups whole wheat flour
1-1/2 tsp baking powder
1/2 tsp baking soda
TOPPING:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup peanut butter
3 Tbsp butter or margarine, softened
Beat together the cream cheese, butter and sugar. Add the bananas, eggs and vanilla; beat until smooth. Combine dry ingredients; add to batter and mix. Smooth into a greased 13 x 9-inch pan. Sprinkle with topping. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.
For topping, stir together brown sugar and flour. Using a pastry blender or two knives, cut in butter and peanut butter until uniform.
