A New Magazine!

You asked for it! A new series of online magazines to feed your creativity! You'll find good food and great ideas to entertain your family and friends! Hope you enjoy the tablescapes, ideas for celebrations, recipes and a pinch of food history!

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Format has Recently Changed. Content is still WONDERFUL!

Strawberry Banana Coffee Cake

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

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

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.  


  1. Debbie, that is just too, TOO delicious! I wish I had a piece for breakfast right now. Too bad they haven't invented computers that will allow you to reach through the screen. The early bird would, indeed, catch the worm on this one! YUM!




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