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Creamy Banana Coffeecake Recipe

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This recipe for Creamy Banana Coffeecake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Malkey
Added: Monday, October 13, 2008


6 oz. cream cheese, softened
1/3 C. sugar
1 TB flour
1/2 tsp. nutmeg
1 egg
1/2 C. butter, softened
1/1/2 C. sugar
2 eggs
1 tsp. baking soda
3 TB hot water
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 C. orange juice
1 tsp. vanilla
3 med. ripe bananas, mashed
1 C. chpd. pecans
1 TB sugar
1/4 tsp. cinnamon

Combine cream cheese, 1/3 C. sugar, 1 TB flour and 1/2 tsp. nutmeg, beating until smooth. Add 1 egg and beat again. Set mixture aside.
Cream 1/2 C. butter, gradually adding 1/1/2 c. sugar; beat well. Add 2 eggs, one at a time, beating well after each. Combine soda and hot water and add to creamed mixture, beating until well blended.
In separate bowl, combine 3 C flour, baking powder, salt, 1/2 tsp. nutmeg and 1 tsp. cinnamon. Add flour mixture to butter mixture alternating with orange juice. Stir in vanilla, bananas and pecans. Spoon 1 1/2 C. of banana batter into lightly greased 10 inch tube pan. Spread cream cheese mixture evenly over batter. Spoon remaining banana batter over cream cheese. Bake at 350 for 50-55 min. or until a toothpick comes out clean. Cool 15 min. in pan. Then invert cake onto a serving platter. Brush with melted butter and sprinkle with 1 TB sugar combined with 1/4 tsp. cinnamon.

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