This was very tasty and my fiancée loved it with coffee as an afternoon snack. I made the following substitutions to cut back on the artificial sweeteners since baking anything with banana already has a sweet boost--used 3/4 cup regular white sugar in batter; light sour cream; 1 cup regular white and 1/2 cup whole wheat regular flour, and for topping 1 1/2 tablespoons brown sugar. Also, for one cup mashed banana, I found that two small bananas filled out one cup exactly. I baked for 45 minutes and it came out browned a bit on top and moist on the inside. After tasting, I think it could use the additional 1/4 cup sugar and maybe an additional 1/4 cup sour cream. Though it was moist, I found the cake a bit heavy tasting, true "cake" taste and consistency. (I'm comparing it to the taste of fruit loaves, like banana and carrot nut breads--those are denser, but more rich with flavor of the fruits because they have a more equal ratio of fruit to flour). This coffee cake is a true coffee cake--a great gift for brunch, a light snack, and for a mini dessert treat.
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This was very tasty and my fiancée loved it with coffee as an afternoon snack. I made the...