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Chili Lime Mango Sorbet Recipe

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A moist and flavorful Pumpkin Spice Banana Bread Coffee Cake featuring ripe bananas, creamy pumpkin puree, and a cinnamon brown sugar crumble topping. Drizzled with a sweet maple glaze, this coffee cake perfectly blends autumn spices and comforting flavors, ideal for breakfast or an indulgent snack.

Ingredients

Batter:

  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup cane sugar
  • 2 ripe bananas
  • 1/2 can (about 7 oz) pumpkin puree
  • 1/4 cup milk (regular or plant-based)
  • 1 tbsp water
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 heaping tsp cinnamon or pumpkin pie spice

Filling and Topping:

  • 1 stick (1/2 cup) butter, room temperature
  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 1 1/4 cups all-purpose flour

Maple Glaze:

  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk (regular or plant-based)

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking once your batter and topping are prepared.
  2. Prepare the batter: Mash the ripe bananas with a fork in a mixing bowl until smooth. Whisk in the eggs, olive oil, and cane sugar until well combined. Then add the pumpkin puree, milk, and water, continuing to whisk until the mixture is smooth and homogeneous.
  3. Add dry ingredients: Gradually stir in the all-purpose flour, baking soda, salt, and cinnamon or pumpkin pie spice. Mix just until incorporated to avoid overmixing, which can make the cake dense.
  4. Make the filling and topping: In a food processor, pulse together the room temperature butter, brown sugar, cinnamon, and flour until coarse crumbs form. If you don’t have a food processor, combine these ingredients by hand using a fork or pastry cutter until crumbly.
  5. Assemble the cake: Line a 9×9 inch baking dish with parchment paper. Pour half of the batter evenly into the dish. Sprinkle half of the crumble mixture over the batter. Carefully pour the remaining batter over the topping layer, spreading gently to avoid mixing. Finally, sprinkle the remaining crumble over the top.
  6. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
  7. Prepare the maple glaze: While the cake is baking, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable.
  8. Cool and glaze: Allow the cake to cool completely in the baking dish. Once cooled, drizzle the maple glaze evenly over the top of the cake.
  9. Serve: Slice and enjoy this delicious pumpkin spice banana bread coffee cake with your favorite cup of coffee or tea.

Notes

  • You can substitute olive oil with melted coconut oil or vegetable oil for a different flavor.
  • Use plant-based milk to make the recipe dairy-free.
  • The crumble topping can be made ahead and stored in the refrigerator.
  • Ensure bananas are ripe with brown spots for maximum sweetness and flavor.
  • Store leftovers tightly wrapped or in an airtight container to maintain freshness.
  • This cake keeps well for 2-3 days at room temperature or up to a week refrigerated.

Find it online: https://marthatasty.com/chili-lime-mango-sorbet-recipe/