Cranberry Banana Coffee Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 15 servings.
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
Ingredients
-
1/2 cup butter, softened
-
1/2 cup sugar
-
2 large eggs, room temperature
-
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
Directions
-
1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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 13x9-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 in the center comes out clean. Cool in pan on a wire rack.
Nutrition Facts
1 serving: 264 calories, 11g fat (5g saturated fat), 49mg cholesterol, 186mg sodium, 39g carbohydrate (22g sugars, 2g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC