Innkeeper Joy was looking for a recipe that was something different than traditional banana bread and found this great recipe for a moist breakfast cake. She recently served it to weekend guests at The Firelight Inn on Oregon Creek Bed and Breakfast and there was hardly a crumb left!
Banana Nut Breakfast Pound Cake
3 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 8 ounce package of cream cheese, softened
1/2 cup butter, softened
3 cups sugar
2 medium bananas, mashed (about 1 cup)
1/4 cup milk (I used 1%)
1 tablespoon vanilla
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan and set aside. Combine flour, baking powder and 1/2 teaspoon salt and set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating 1 minute after each; scrape bowl frequently. In a bowl combine bananas, milk and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans and then spread evenly in pan. Bake for about 60-80 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for about 10 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar. Serves 12.
Breakfast sweet breads and muffins or scones are just part of a full gourmet breakfast that you receive when you choose accommodations at The Firelight Inn on Oregon Creek Bed and Breakfast. Our specialty is delivering your full breakfast to your suite each morning where it can be enjoyed in privacy by the firelight. We would love the chance to cook breakfast for you!