Tag Archives: breakfast

Blueberry Banana Coffee Cake

I’m pretty picky when it comes to bananas. Once they have a single spot on them any chance of me eating them is pretty much gone…they can either go into a smoothie or a baked good. This means a LOT of banana bread, muffins, scones, etc. I usually try to stick with things that are somewhat healthy that I can eat on my way out the door in the morning, but sometimes I want something a little more decadent.

Blueberry Banana Coffee Cake | Life, Love, and Cupcakes

This coffee cake is probably one of my favorite banana recipes. It’s ridiculously moist and flavorful. It’s got plenty of banana flavor, but not overwhelmingly so. I’ve tried many different combos and never get tired of it.,,if you really want to amp it up, I recommend chocolate chips instead of the blueberries 😉

Blueberry Banana Coffee Cake | Life, Love, and Cupcakes

 

 

Blueberry Banana Coffee Cake
Author: Life, Love, and Cupcakes
Serves: 12
Ingredients
  • For Topping:
  • 2/3 cup brown sugar
  • 1/2 cup pecans, chopped
  • 1 Tb cinnamon
  • 1 cup blueberries, fresh or frozen and thawed
  • For Cake:
  • 1 1/2 cups all-purpose flour
  • 3/4 ts baking soda
  • 3/4 ts baking powder
  • 1/4 ts salt
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 large egg
  • 3 Tb buttermilk
  • 1 ts vanilla extract
  • 1 1/3 cups overripe bananas, mashed (approx 3 bananas)
Instructions
  1. Preheat oven to 350°F. Butter and flour a springform pan or 8×8 metal baking pan.
  2. Combine brown sugar, walnuts, and cinnamon in a small bowl and set aside.
  3. Sift together the flour, baking soda, baking powder and salt in a medium bowl.
  4. Cream the sugar and butter together, then add the egg and beat until fluffy. Beat in mashed bananas and buttermilk, then add the dry ingredients and blend well.
  5. Spread half the batter in prepared baking pan. Sprinkle with half the blueberries and half the topping. Repeat with remaining batter, followed by remaining blueberries and topping.
  6. Bake about 45 minutes, until toothpick inserted in the center comes out clean.
  7. Cool coffee cake in pan on a rack, remove outside of pan if using a springform.

Recipe adapted from Bon Appétit.

Cranberry Almond Granola

I have tried many different granola recipes and techniques over the year. Most of them are quite tasty, but never quite what I’m looking for. I’m happy to say I’ve FINALLY found a recipe that I really love!

Cranberry Almond Granola | Life, Love, and Cupcakes
We really like the Back To Nature Cranberry Pecan Granola and usually would stock up when Publix has it BOGO, but now we don’t have to because this is wayyyy better. Plus it’s totally customizable! Use whatever nuts and dried fruits you’ve got on hand! I think it would be amazing with dried cherries and walnuts, and of course you can sub out the juice for whatever you’ve got on hand. Just be mindful of the amount of sugar or you’re looking at a dessert granola rather than breakfast!

Cranberry Almond Granola | Life, Love, and Cupcakes

Do you have a favorite granola recipe, or do you usually just stick with store bought?

Cranberry Almond Granola
Author: Life, Love, and Cupcakes
Ingredients
  • 1/3 cup maple agave syrup
  • 1/3 cup packed brown sugar
  • 1/2 cup unsweetened cranberry juice
  • 1 tb almond butter
  • 1 1/2 ts ground cinnamon
  • 2 cups old fashioned rolled oats
  • 1/2 cup chopped roasted and salted almonds
  • 1/4 ts fine sea salt
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 325 degrees F. Spray a baking sheet with cooking spray and set aside.
  2. In a small saucepan, combine the agave, brown sugar, cranberry juice, almond butter, and cinnamon. Cook over medium heat until the sugar is completely dissolved.
  3. In a large bowl, combine the oats, almonds and salt.
  4. Pour the syrup mixture over the oats and combine well. Spread onto the prepared baking sheet and bake for 20 minutes, stirring halfway through.
  5. Remove the baking sheet from the oven and stir in the cranberries. Bake for another 10 to 15 minutes, until the mixture begins to brown.
  6. Allow to cool completely before storing.
Notes
Note: Granola will still be a bit soft when you remove it from the oven, but will get crunchier as it cools.[br][br]Recipe adapter from Giada de Laurentiis