Saturday, January 03, 2009

Another Winner from's Ingredient Search

I still had some of Mom's whole-berry cranberry sauce in the fridge, left over from Thanksgiving, and have been feeling guilty about it. Plus we have another pile of overripe bananas. And we're a little tired of banana bread. Or at least I am.

I found this Cranberry Banana Coffee Cake on's ingredient search by putting down cranberry sauce and bananas in the ingredients list and "bread" as an alternate keyword. This is really good! Quick to make and very fragrant. It doesn't puff up really tall, so with every bite you get cranberries and crunchy topping stuff.

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Cranberry Banana Coffee Cake
Submitted by: Gloria Friesen
Rated: 5 out of 5 by 1 members
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 
Yields: 12 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."
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
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
1 cup whole berry cranberry sauce
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
1.In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Top with cranberry sauce.
2.In a small bowl, combine brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
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