Time 1h Yield 16 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan. Combine flour, sugar, and salt in a bowl. Stir in cranberries and walnuts; toss to coat. Stir in butter, eggs, and almond extract. Spread batter into the prepared pan. Combine walnuts, brown sugar, butter, and flour for streusel in a small bowl. Crumble streusel on top of cranberry mixture. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Serve warm or cold.
Time 55m Number Of Ingredients 15 Steps:
Start by preheating your oven to 350 degrees. Then you will grease your 9x13 pan with a cooking spray. In a bowl you will add in your dry ingredients. Flour, baking powder, ground cinnamon and allspice. Mix until combined. Then in a stand mixer or mixing bowl cream your butter, sugar until it is nice and fluffy. Mix in your eggs, vanilla and mashed bananas and mix until combined. Slowly add in your flour mixture, and mix until combined. Pour into your greased pan, and then take your cranberry sauce and make spoonfuls all over the cake. Mix up the pecan streusel - brown sugar, pecans, all purpose flour and butter. Mix until crumbly and then sprinkle all over the coffee cake. Bake 35-55 minutes or until the cranberry banana coffee cake is fully cooked. Remove and place cranberry coffee cake on cooling rack to cool, then slice and serve.
Time 1h Number Of Ingredients 15 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.
Time 1h Yield 15 servings. Number Of Ingredients 16 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.
Time 1h Number Of Ingredients 15 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.
Yield Makes 6 to 8 servings Number Of Ingredients 13 Steps:
Makes 6 to 8 servings. Preheat oven to 350°F. Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter. Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spread one third of batter evenly in well-buttered loaf pan, then spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border along sides. Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Invert cake onto rack. Serve warm or at room temperature.
Time 1h15m Yield 1 bundt cake, 12 serving(s) Number Of Ingredients 15 Steps:
Cream butter and sugar. Add eggs. Add dry ingredients alternately with sour cream to creamed mixture. Stir in almond extract. Pour 1/2 batter into greased and floured bundt pan. Add 1/2 cranberry sauce, spread evenly over batter Pour remaining batter over cranberry sauce. Top with remaining cranberry sauce. Sprinkle with pecans. Bake at 350°F in a preheated oven for 55 mins. GLAZE: Stir ingredients together well. Spread or drizzle Glaze on cake while cake is still warm.
Time 1h5m Yield 1 cake Number Of Ingredients 10 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.
Time 45m Yield 9 servings. Number Of Ingredients 13 Steps:
In a large bowl, combine the biscuit mix, sugar, milk and egg. Pour into a greased 8-in. square baking dish. Drop cranberry sauce by teaspoonfuls over batter. Combine topping ingredients; sprinkle over cranberry sauce. , Bake at 400° for 18-23 minutes or until golden brown. Cool on a wire rack., In a small bowl, combine the glaze ingredients; drizzle over coffee cake.
Time 1h10m Yield 12 Number Of Ingredients 22 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.
More about “cranberry banana coffee cake recipes”
Time 50m Yield 12 Number Of Ingredients 12 Steps:
Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups. In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter. Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack. In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.
