Banana Coffeecake with Maple Frosting Recipe

When I moved into the B&B house, I found a little recipe card tucked away in one of the drawers. I had been looking for this recipe card, quite honestly, for 15 years and it wasn’t even mine. I had been on the look-out for a great – not good – but great banana bread recipe. Why? Because some of my fondest memories of childhood are hopping off the school bus and smelling mom’s homemade soup and banana bread. The bakery was closed on Monday, so it was the day we scored a dinner that took all afternoon to make and perhaps, even homemade banana bread.

Of course, once I found the perfect recipe, I had to turn it into something that required streusel and frosting. It’s a gift. And a curse. And a gift.

Preheat oven to 350 degrees.

  • 1/2 cup of shortening
  • 1 cup of sugar
  • 2 eggs
  • 1 cup bananas (about 3)
  • 2 teaspoon fresh lemon juice
  • 2 cups of cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon of salt
  • 1 cup of chopped walnuts.

Cream together butter and sugar then mix the rest of ingredients except for walnuts in well. Then, gently stir walnuts in.

Butter and then flour a pan large enough to bake the¬†batter in, leaving enough room for rising. Something comparable to 2 loaf pans… perhaps muffin pans, a large tart pan (my favorite) or a 9X13 cake pan. (Baking times may vary depending on the pan style you choose).

Fill pan with banana goodness.

And because every decent coffeecake must have a streusel…

Streusel Ingredients:

  • 1 stick cold butter cut into small pieces
  • 1 1/2 cup flour
  • 2/3 cup of uncooked oatmeal
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup walnuts

Pulse in small amounts in food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. The streusel & frosting can be used if you are making a loaf too.

Sprinkle oats-y, nutty goodness all over top of coffeecake.

Bake for about 30 minutes or until a fork inserted comes out clean. Do not over-bake or coffeecake will become dry. Allow to cool for about 20 minutes and then make maple frosting.

Frosting Ingredients:

  • 2 cups of powdered sugar
  • 2-3 teaspoons maple flavoring
  • 2-3 teaspoons of water

In a medium bowl and whisk frosting ingredients together until all lumps from powdered sugar are dissolved. Drizzle daintily yet liberally over your coffeecake. Serve with love to your family next Monday after school. They will be forever grateful. And pleasantly plump. And forever grateful.

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