Happy Mother's Day to all my Mommy readers!!
Tomorrow is the day that we as mothers will be treated to breakfast in bed, crafts made at school, extra hugs and kisses and a great big Thanks. It's funny how as you grow up, your perspective about your Mom changes. First Mom is your hero, then she turns into an authority figure you'd rather do without, then she become a friend and source of wisdom. But one thing is certain, through my whole life, my Mom has been there, lifting me up, making me feel like I could do anything. When I had Mr.B, 8 yrs ago, suddenly it all clicked and I had an appreciation and understanding of my Mom, I never thought I would have. I am grateful for her often putting my needs first, for being an amazing role model, for showing me how to be a great Mom; because my Mom was and still is the BEST Mom in the whole world!!
No matter how you choose to celebrate Mom tomorrow, I hope you can make her feel like a queen. Maybe you'll get her flowers. Maybe you'll get her to relax, with a trip to the spa, or you'll treat her to brunch, or dinner. If you choose brunch or dinner, I think this coffee cake would be a great addition to the menu. Moist and fluffy, the classic combination of chocolate and banana is brought to new heights thanks to the struesel ribbon through out the cake and on top. The addition of cinnamon brings a deep warmth that accentuates the chocolate and mingles perfectly with the banana. Every Mom deserves a sweet treat, any day of the year!
Banana Chocolate Coffee Cake
adapted from Cake Mix Magic
1/2 C packed brown sugar
1 tsp ground cinnamon
1 1/2 mini semi sweet chocolate chips
1 pkg devils food cake mix
1 pkg (4 serving size) vanilla instant pudding
1 1/2 C mashed ripe bananas (4 large)
1/3 C canola oil
1/2 C powdered sugar
splash of milk
Preheat oven to 350 degrees F. Generously grease a 13x9 inch (3L) cake pan. (I used a bundt pan, sprayed with cooking spray)
Topping: In a small bowl combine the brown sugar and cinnamon. Set aside.
Cake: In a large mixer bowl, combine the cake mix, pudding mix, eggs, bananas and oil. Beat on medium speeds for 2 minutes. Spread half of the batter in prepared pan. Sprinkle with half of the topping over batter in pan. Sprinkle with half of the chocolate chips. Repeat layers with remaining cake batter, topping and chips. (for my bundt cake, I sprinkled half the topping in the bottom of my prepared bundt pan, topped with half the chocolate chips. I then poured half the batter over the topping and repeated with remaining topping, chips and ended with remaining batter).
Bake for 45-50 minutes, or until a tester inserted into the center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm or cool. (for bundt:Cool for 5 minutes, gently shake to loosen cake and invert onto a wire rack, leaving pan over cake. Cool for 30 minutes. Remove cake pan, scooping out any topping that may have stuck to the pan and placing in on top of the cake.)
Combine the powdered sugar with a splash of milk, until smooth. Place in a zip top bag, snipping off a tiny piece of one corner. Drizzle glaze over cake, before serving.
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This post linked to
Saturday Show & Tell
Super Saturday Show & Tell