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Cranberry Banana Coffee Cake Recipe
Cranberry Banana Coffee Cake Recipe photo by Taste of Home

Cranberry Banana Coffee Cake Recipe

Publisher Photo
I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, Wyoming
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12-15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2 medium ripe bananas, mashed (about 3/4 cup)
  • 1 cup whole-berry cranberry sauce
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving (1 each) equals 264 calories, 11 g fat (5 g saturated fat), 49 mg cholesterol, 186 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas, beating well after each addition. Spread into a greased 13-in. x 9-in. baking pan. Top with cranberry sauce.
  2. In a small bowl, combine the brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: 12-15 servings.
Originally published as Cranberry Banana Coffee Cake in Country Woman Christmas Annual 2001, p13

Nutritional Facts

1 serving (1 each) equals 264 calories, 11 g fat (5 g saturated fat), 49 mg cholesterol, 186 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Cranberry Banana Coffee Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 19, 2013

I did as the other reviewer and used quick oats in the topping since I had no nuts (and hubby doesn't like nuts IN his food). I thought the pan size would be too big since I've always made 8 x 8 coffee cakes, but it was just right. I used 3 bananas since the 2 old ones I was saving in the fridge were small. Now I have to eat the rest of the cranberry sauce out of the can :).

MY REVIEW
Reviewed Jan. 2, 2012

This recipe was just what I was looking for to use up that can of cranberry sauce in the pantry. This was very tasty! The only thing I changed was instead of the nuts I used the same amount of quick cooking oats since my kids are not big fans of nuts, this worked just fine. My kids ate it up and my Husband and I enjoyed it with coffee.

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