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How To make Banana Streusel Coffeecake
2 Bananas; extra ripe, peeled
1 Egg; slightly beaten
1 tb Brown sugar
1/4 ts Almond extract
2 c Buttermilk baking mix
***streusel topping*** 1/2 c Buttermilk baking mix
1/2 c Brown sugar
1/2 ts Cinnamon
1/2 ts Nutmeg
1 tb Margarine; melted
1/2 c Almonds; chopped
1/3 c Raisins
blender to make 2/3 cup. In bowl, combine pureed banans, egg, brown sugar, and almond extract. Stir in baking mix just until moistened. Preheat oven to 350 ~. Turn batter into 9 inch round baking pan coated with cooking spray. Sprinkle with streusel topping. Bake about 20 minutes. To make streusel topping: Combine baking mix, sugar, cinnamon and nutmeg. Stir in margarine and mix until crumbly. Add nuts and raisins. -----
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Banana Coffee Cake Recipe | Soft Coffee Cake Recipe | The Sweetest Journey
Learn how to make a soft and sweet coffee cake with the addition of fresh bananas.
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Streusel Banana Bread - Everyday Food with Sarah Carey
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
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Anna Makes The Best Banana Muffins! | ANNA'S OCCASIONS
Anna Olson makes the best Banana Muffins!
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Recipe
Makes 12 jumbo or 18 regular muffins
Prep Time: 15 minutes
Cook Time: 30 minutes for jumbo, 20 minutes for regular muffins
Ingredients
Crunchy Streusel
½ cup (75 g) all-purpose flour
1/3 cup (70 g) granulated sugar
½ tsp ground cinnamon
¼ cup (60 g) unsalted butter, melted
Muffins
2 large, very ripe bananas
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
½ cup (125 mL) buttermilk
1 2/3 cups (250 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
1. Preheat the oven to 375°F (190°C). Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners.
2. For the crunchy streusel, stir the flour, sugar and cinnamon together in a small dish. Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly.
3. Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda and salt and whisk just until smooth.
4. Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing to a rack to cool completely.
The muffins will keep for up to 3 days in an airtight container.
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Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Sour Cream Banana Coffee Cake - A New Recipe that I LOVE!
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