CINNAMON COFFEE BARS
"I've made these bars for more than 40 years, and they're still a favorite," writes Marylou Crouch from Granite Falls, Washington. The recipe makes a small pan, so the two of you can enjoy a few and have some left to share.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and coffee. Combine the flour, baking powder, cinnamon, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts. , Spread into a well-greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, combine the confectioners' sugar, vanilla and enough milk to achieve a desired consistency. Drizzle over warm bars. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 307 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 175mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CINNAMON CHIP BANANA BARS
This is my adaptation of a recipe I found in the April 2002 issue of the now-defunct BHG Hometown Cooking magazine. They disappear almost instantly whenever I make them. I like them because the fruit isn't mashed and incorporated into the batter as it is in most banana recipes.
Provided by Muffin Goddess
Categories Bar Cookie
Time 1h
Yield 16-24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine the flour, oats, nuts (if using), baking soda, and salt; set mixture aside.
- In a large mixing bowl, beat the brown sugar and butter with a mixer until light and fluffy.
- Beat the flour mixture into the butter mixture until combined.
- Press half of the oat mixture into the bottom of an ungreased 13x9-inch baking pan.
- Bake in preheated oven for about 15 minutes, or until the crust turns golden brown.
- Remove from the oven.
- Top the partially baked crust with the sliced bananas and chips.
- Top with remaining oat mixture.
- Lightly pack down with the back of a pancake turner.
- Return to oven and bake for about 25 minutes more, or until the top is lightly browned.
- Cool in pan on wire rack.
- To serve, cut into bars in the size of your choice.
- Store any leftover bars, covered, in the fridge.
BANANA COFFEE CAKE
A delicious banana coffee cake made with ripe mashed bananas and a crisp, crumbly, streusel topping!
Provided by Samantha Merritt
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and lightly grease and flour a 9x13 baking pan. Set aside.
- Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined, then stir in mashed bananas.
- Add eggs, stirring well after each addition, and then add sour cream and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together your flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
- Pour batter evenly into prepared 9x13 pan. Prepare Streusel.
Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 119 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
BANANA COFFEE CAKE
You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
BANANA CINNAMON SWIRL COFFEE CAKE
Banana cinnamon swirl coffee cake recipe
Provided by Kate @ I Heart Eating
Categories Breakfast
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Grease a 10-inch tube pan; set aside.
- In a large bowl, beat together butter and 1-1/3 cups sugar until well-combined.
- Add in eggs, and beat well.
- Mix in Greek yogurt, banana, and vanilla until well-combined.
- Add in flour, baking soda, and salt. Stir in until just combined.
- Pour 1/3 of batter into prepared tube pan.
- In a small bowl, combine remaining 2/3 cup sugar, cinnamon, and pecans.
- Sprinkle 1/3 cinnamon mixture over batter.
- Repeat layers using remaining batter and cinnamon-sugar mixture.
- Bake for 50-75 minutes, or until a wooden toothpick inserted near the center comes out clean.
- Cool for 10-15 minutes in the pan before removing to wire rack to finish cooling.
Nutrition Facts : ServingSize 1 serving, Calories 405 kcal, Carbohydrate 68 g, Protein 7 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 372 mg, Fiber 3 g, Sugar 39 g
CINNAMON COFFEE BARS
This is a quick and easy bar. It has raisins and nuts in it. Great with a hot cup of coffee or even a cold glass of milk. My daughter likes them as an after school snack. Cut into bars and frost while still warm with confectioners' sugar glaze or let them cool and frost with cream cheese icing.
Provided by Debbie Borsick
Categories Desserts Cookies Bar Cookie Recipes
Time 35m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
- Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 13.5 g
CINNAMON TOFFEE BARS
A bar cookie as rich as a candy bar. A delicious blend of cinnamon, toffee, and chocolate flavors.
Provided by Tamme
Categories Desserts Cookies Spice Cookie Recipes
Yield 30
Number Of Ingredients 10
Steps:
- Cook the butter and brown sugar over low heat, in a sauce pan, until it comes to a boil. Remove from heat and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch jelly roll pan.
- In a medium bowl, stir together the butter mixture, and the eggs and vanilla. Sift together the flour, baking powder, salt, and cinnamon; stir into the egg mixture until well blended. Then stir in pecans. Spread the batter onto the prepared jelly roll pan. Bake in the preheated oven for 25 minutes. Immediately sprinkle chocolate chips over the whole sheet. Let stand for 5 minutes, then spread chocolate evenly over the entire surface. Cut into squares.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 9.5 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 83.9 mg, Sugar 20.6 g
"BISQUICK" CHOCOLATE CINNAMON GREEK YOGURT BANANA COFFEE CAKE
This yummy coffee cake is delightfully infused with vanilla Greek yogurt and banana, which makes it so light, moist and fluffy, with hints of cinnamon, dark brown sugar and chocolate in each gorgeous bite.
Provided by Kim Lange
Categories Breakfast
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Using mixer, blend butter, sugar, mashed banana (s), eggs, Greek yogurt and vanilla. Add Bisquick and continue mixing until fully incorporated, but don't overmix.
- In another bowl, combine the dark brown sugar and cinnamon and mix together well.
- In a 9x9 pan, spray with non-stick spray and layer 1/2 of the cake batter into the pan, spreading out evenly. Layer & sprinkle 1/2 of the brown sugar / cinnamon mixture on top, 1/2 of the mini chocolate chips and 1/2 of the walnuts, all in that order.
- Repeat layers all over again with remaining ingredients all in the same order as above.
- Bake 35-45 minutes depending on doneness of cake.
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- Melt butter in saucepan and add in the diced apples and a pinch of cinnamon, and cook over medium-high heat for about 5-6 minutes.
- Place cooked apples onto a paper towel and place in fridge or freezer and allow the to cool completely.
- While apples are cooling, preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray or line with tin foil for easy removal, leaving tin foil overhang on sides to pull out of pan easily.
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Cuisine AmericanTotal Time 1 hrCategory BreakfastCalories 360 per serving
- Preheat oven to 350 F. Prepare a 9x13 inch baking dish with cooking spray. If mixing by hand, follow along with instructions in a large mixing bowl. In stand mixer with paddle attachment, cream together butter, brown sugar, and white sugar on high speed until fluffy, about 2 minutes. Add eggs and vanilla and mix well. Add sour cream and mashed bananas (I peel them and put them straight into the mixer, they get mashed as they mix).
- In separate bowl combine flour, salt, baking powder, and baking soda. Pour into the wet mix and mix on low speed until just combined. Do not overmix.
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- Preheat oven to 350 F, line bottom of a springform pan with parchment paper. Lightly grease pan with butter. I use a pastry brush dipped in some of the melted butter. To make the streusel, combine dry ingredients together. Using a pastry cutter, work the butter into the dry mixture until its the consistency of finer sand. Once the mixture resembles wet sand, you can use your hands to work some of the pieces into slighly larger chunks of "wet sand." Place streusel topping into the fridge to chill until the cake is ready to be topped. To make the filling, whisk together the brown sugar, cinnamon and cocoa powder until very well combined.
- In a stand mixer with whisk attachment (or by hand), beat butter and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add mashed bananas and vanilla extract, beating until well combined.
- In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay!
- Pour 1/2 of the banana cake batter into the prepared pan. Scatter most (3/4) of the cinnamon filling over the batter. Using a knife, create swirls. Pour remaining batter on top. Scatter any remaining cinnamon over the top and repeat swirls. Top with the streusel.
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- Preheat your oven to 325F (163C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray the foil with cooking spray and set aside.
- by combining all the ingredients in a small bowl and mixing well. The texture will be crumbly and dry, so use your hands if you’re having trouble getting it to mix. Set aside.
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- In a large bowl, combine the eggs, sugar, melted butter, buttermilk and vanilla. Stir until combined. Add in bananas.
- Combine dry ingredients in a separate bowl. Mix 1/3 of the dry ingredients into the wet ingredients, stirring just until combined. Repeat until ingredients are completely mixed. (Note: quick breads/ cakes like this do better if mixed by hand! Don't over mix and it's okay if there are a few lumps!)
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- Beat cream cheese, butter, and vanilla in a medium bowl on low speed. Gradually add the cinnamon and powdered sugar and beat on low speed until smooth.
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- For the streusel: In a food processor, pulse the granulated sugar, brown sugar, flour, cinnamon, and butter until just combined (the texture of coarse sand or small pebbles). Set aside.
- Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (if you don’t line them, the muffins will be hard to remove from the pan.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer, beat the melted butter and white and brown sugars on high speed until well blended. Add the bananas and beat until combined. Add the eggs and beat until combined. Scrape down the sides of the bowl, add the flour mixture and beat on low just until combined, scraping down the sides of the bowl again before giving it a final mix.
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- Whisk together the dry ingredients. Using a pastry cutter or two knives, cut cold butter pieces into the dry mixture until small pea sized clumps form. NOTE: if adding nuts, stir them in after the butter has been cut into the streusel ingredients.
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