Banana Coffee Biscuits Recipes
SIMPLE BANANA COFFEE CAKE
This is a no-frills cake that tastes great with morning beverages or as a snack. It's good for using up those overripe bananas that you hate to throw away.
Provided by NH Nancy
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy; beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.
- Sift flour, baking soda, and salt together in another bowl. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 31.2 g, Cholesterol 51.3 mg, Fat 8.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 242.2 mg, Sugar 19.2 g
IMPOSSIBLY EASY BANANA BREAD COFFEE CAKE (WITH MAKE-AHEAD DIRECTIONS)
This banana bread coffee cake is a tasty new take on breakfast! Sliced and mashed bananas make this cake extra moist and delicious.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
- In large bowl, stir mashed bananas, granulated sugar, milk, oil, cinnamon and eggs. Stir in 2 2/3 cups Bisquick mix and 3/4 cup walnuts; fold in banana slices. Pour mixture into pan.
- In medium bowl, mix Streusel ingredients, cutting in butter with pastry blender or fork until crumbly. Sprinkle over mixture in pan.
- Bake 30 to 36 minutes or until knife inserted in center comes out clean. Cut into 4 rows by 3 rows. Drizzle with maple syrup just before serving.
- Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.
Nutrition Facts : Calories 460, Carbohydrate 54 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 28 g, TransFat 1 g
BANANA-COFFEE BISCUITS
From Cooking Light's 1992 Annual Cookbook. These look very easy to make and have such an interesting flavor combination.
Provided by the_cookie_lady
Categories Breads
Time 30m
Yield 18 biscuits, 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine banana, coffee and milk; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
- Sprinkle 1 TBL flour over work surface. Turn dough out onto floured surface, and knead 3 to 4 times. Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter. Transfer to a baking sheet coated with cooking spray. Bake at 425 degrees for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 190.3, Fat 7.2, SaturatedFat 1.3, Cholesterol 0.1, Sodium 266.9, Carbohydrate 29.1, Fiber 2.3, Sugar 6.7, Protein 3.6
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