This morning I actually got up on time (!!) and had some time to make a hot breakfast, and we had a bunch of over-ripe bananas that begged to be baked into something yummy! I would have made banana muffins again, but I am burned out on banana muffins after several recipe flops: the last batch I made I forgot the baking soda (really dense!).
Since banana muffins were off the menu for a while, I decided to make something different today: coffee cake. I haven’t made coffee cake in while, so I decided to look through a cookbook I got for Christmas last year and I found the perfect recipe to make-over for breakfast.
Coffee cake is really more of a dessert, but this cake is still wholesome because it is made with whole grain flour, pure maple syrup, less fat, bananas, and (best of all) it’s allergy-friendly!
Recipe adapted from the HayDay Country Market Cookbook by Kim Rizk