Banana Coffee Cake – needlery!



	It’s recipe time! I used to use my over-ripe bananas to make banana bread but I found a new recipe that I’ve made a couple times now and just love it. I hope you do too. Banana Coffee Cake one-half cup butter three-fourths cup sugar* one and three-fourths cup all purpose flour, divided two tsp. baking powder one-half tsp. salt (healthy option: sea salt) one-half tsp. ground cinnamon one-fourth tsp. baking soda two beaten eggs two ripe med. bananas, mashed (1 cup) one-fourth cup milk one tsp. vanilla *Healthy Option: unrefined sugar (Sucanat or Rapadura) In a bowl, cream together the butter and sugar. Add three-fourths cup of the flour; just until the mixture resembles coarse crumbs. Reserve one-half cup for topping. Stir together remaining one cup flour, baking powder, salt, cinnamon and soda. Stir into butter mixture. Combine eggs, mashed banana, milk and vanilla. Add to dry ingredients, stirring just enough until it is mixed. Spread in a greased 9" x 9" x 2" pan. Sprinkle with the reserved one-half cup crumb mixture. Bake at 375 degrees for 25 to 30 minutes. Makes 9 servings.