I've been making my own yogurt and I am really enjoying baking and cooking with it. It enhances the flavor of so many things. This is a stack of miniature coffee cakes, made with the yogurt ... ripe bananas and crushed over-ripe strawberries. I work really hard at not letting anything go to waste in my kitchen ... so when the berries started getting soft, I quickly stirred them into this good, good recipe! I used a combination of cashews and pecans in the topping for these cakes. I keep a little grinder jar 'at the ready' all the time and toss the ends of portions of nuts in it, so it almost always has a combination! The cashews were left over from making cashew chicken a couple weeks ago!
You can tell in this picture that these little cakes were moist. I love them that way and I've found that this recipe can easily be microwaved to reheat it, so don't hesitate to freeze it in the portion size that you like ... one or two pieces at a time. You can pop it right out of the freezer and microwave it for less than a minute and have warm, moist ... flavorful coffee cake to get your morning started the right way!
Banana Strawberry
Coffee Cake
Ingredients:
3 ripe bananas
1 ½ cups chopped strawberries
1 cup Greek yogurt
½ cup butter, softened
1 ¼ cups sugar
1 teaspoon rum extract
2 ¼ cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
Topping:
1 cup chopped nuts
2 Tablespoons sugar
1 teaspoon cinnamon
In a big mixing bowl, whip the bananas, strawberries, yogurt, butter,
sugar and extract until creamy. Add the
flour, baking powder and baking soda and continue to whip until thick and
smooth. Pour the batter into a
prepared 13 x 9 inch baking pan. Combine
the topping ingredients and sprinkle on top of the batter. Bake at 350 degrees for 25 – 30 minutes
until the top is browned and the center springs back when you touch it with
your finger.
Let cool for 20 minutes before serving.
