Banana Cranberry Coffee Cake Recipes

CRANBERRY BANANA COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Prepare a 9 x 13 inches baking pan with nonstick cooking spray.
• Whisk together the dry ingredients: flour, baking powder, ground cinnamon, salt, ground and allspice.
• In a large mixing bowl, cream the butter and sugar until light and fluffy, for 5 to 7 minutes.
• Beat in eggs and vanilla. Then, add the bananas and mix until combined.
• Add the dry ingredients to the cream mixture and beat just until combined.
• Spread evenly into the prepared baking pan and top with dollops of cranberry sauce.
• In a small bowl, combine the brown sugar, chopped pecans, and flour. Stir in the butter. Sprinkle over the top of the cranberry sauce.
• Bake for 45 to 50 minutes. Cool in the pan on a wire rack. Slice into squares and serve warm.

BLUEBERRY-BANANA COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
• Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
• Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
• While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

CRANBERRY BANANA COFFEE CAKE

Steps:

• 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., 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.

CRANBERRY BANANA COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Prepare a 9 x 13 inches baking pan with nonstick cooking spray. Whisk together the dry ingredients: flour, baking powder, ground cinnamon, salt, and ground allspice. In a large mixing bowl, cream the butter and sugar until light and fluffy, for 5 to 7 minutes. Beat in eggs and vanilla. Then, add the bananas and mix until combined. Add the dry ingredients to the cream mixture and beat just until combined. Spread evenly into the prepared baking pan and top with dollops of cranberry sauce. In a small bowl, combine the brown sugar, chopped pecans, and flour. Stir in the butter. Sprinkle over the top of the cranberry sauce. Bake for 45 to 50 minutes. Cool in the pan on a wire rack. Slice into squares and serve warm.

BANANA CRANBERRY CAKE

Steps:

• In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well.
• Stir in cinnamon, baking soda, baking powder, mashed banana and flour.
• Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves.
• Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake.
• Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool.
• Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.

BANANA CRANBERRY COFFEE CAKE

Steps:

• 1. Combine cranberries, 1 cup sugar and water; cook over medium heat about 5 minutes or until cranberries begin to pop. Drain and set aside.
• 2. Cream shortening; gradually add 2/3 cup sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition.
• 3. Sift dry ingredients; add to creamed mixture alternately with banana, mixing well after each addition. Fold in cranberries and pecans.
• 4. Line a greased 9 x 5 x 3-inch loaf pan with wax paper; grease wax paper. Spoon batter into pan. Bake at 350 degrees for 1 hr or until coffee cake tests done. Cool 5 or 10 minutes in pan and than remove.