Cranberry Banana Coffee Cake
Cranberry Banana Coffee Cake is the perfect coffee cake. Cranberry sauce, bananas, all baked in one delicious breakfast or dessert dish. A great leftover cranberry recipe to use after the holidays as well.
Servings 18 -24
Ingredients
Cranberry Banana Coffee Cake
- ½ cup butter softened
- ½ cup of granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground allspice
- 2-3 medium ripe bananas mashed (about ¾ cup)
- 1 cup whole-berry cranberry sauce
For the pecan topping
- ½ cup packed brown sugar
- ½ cup chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons butter melted
Instructions
- 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.
Notes
You can use fresh or canned cranberry sauce in the recipe.
Make sure you use ripe bananas, so they mash and offer a rich banana flavor.
If you don't want to use pecans for streusel, use oatmeal to replace it.
You can half the recipe to make a smaller batch, in an 8x8 pan.
Freeze any leftovers for up to 3 months.
This cranberry coffee cake needs to be stored in the fridge or it will spoil.