Our youngest son’s current favorite expression is, “when life gives you lemons...” So, taking a leaf out of his book, and after a long night of the baby not sleeping and wanting to nurse every hour, I finally gave in and got up super early with her.
 
Putting her in the swing didn’t work, so I tucked her in the Ergo baby carrier and true to form, within 10 minutes of nursing in there she was sound asleep.  Not wanting to disturb her I set about organizing her diapers from the dryer and then had the overwhelming urge to bake of all things!  Spying the ripe bananas in the fruit bowl, I decided to make good use of them.
 
Typically, I make a killer [if I do say so myself] banana bread, which is super moist and a crowd-pleaser, but today I wanted to try something different and came across this recipe from the Canadian site http://www.lifemadedelicious.ca/, “Impossibly Easy Banana Bread Coffee Cake”.
 
This banana bread coffee cake is a tasty new take on breakfast!  Sliced and mashed bananas make this cake extra moist and delicious and as its Canadian to finish it off, you pour maple syrup over it!  Yum!
 
Not only is this banana coffee bread scrumptious and easy to make – basically a dump cake, it’s made with ingredients that you already have in your pantry.  As a bonus, it can be made ahead of time and refrigerated for up to 12 hours before being baked fresh… A perfect easy Christmas morning breakfast!  A real treat for your family!

​Ingredients:
​
Cake Mix

• 2 to 3 large ripe bananas, mashed (about 1 1/3 cups), plus 1 large banana, sliced 

[I used 4 ripe and 2 sliced as they needed using up and weren’t very large]

• 2/3 cup granulated sugar 
• 1/4 cup milk 
• 3 tablespoons vegetable oil 
• 1 teaspoon ground cinnamon 
• 3 eggs 
• 2 2/3 cups Original Bisquick™ mix 
• 3/4 cup chopped walnuts or pecans 

 
Streusel Topping

• 1 cup Original Bisquick™ mix 
• 1/2 cup chopped walnuts or pecans 
• 1/2 cup packed brown sugar 
• 6 tablespoons butter, cut into small pieces 

 
Just Because

• Maple syrup

[Be sure to warm the maple syrup or at least have it at room temperature]
​

​Instructions:

1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with cooking spray.
2. In large bowl, combine mashed bananas, granulated sugar, milk, oil, cinnamon and eggs.  Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts/pecans; fold in banana slices.  Pour mixture into pan.
3. In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly.  Sprinkle over mixture in pan.
4. Bake 30 to 36 minutes or until knife inserted in center comes out clean.  Let cool for about 10 minutes and cut into 4 rows by 3 rows.  
5. Drizzle with maple syrup just before serving.

[Be sure to warm the maple syrup or at least have it at room temperature]
 
As I mentioned above, you can make this up to 12 hours in advance.  Make as directed through step 3., then cover and refrigerate overnight.  Uncover, and bake as directed in step 4.

​And that’s all there is to it!!  Enjoy this light, fluffy and moist breakfast treat, the maple syrup really adds another flavor layer so don’t leave it off :)
 
Remember, when life gives you lemons, make Banana Coffee Cake!

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