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Cranberry Banana Coffee Cake

 Cranberry Banana Coffee Cake
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
12-15 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter, melted

Directions

  • 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.
  • In a small bowl, combine the brown sugar, pecans and flour; stir in

2 of 2

Cranberry Banana Coffee Cake (continued)

Directions (continued)

  • 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.
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.