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    You are in: Home / Recipes / Banana Berry Crunch Recipe
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    Banana Berry Crunch

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    the_cookie_lady's Note:

    A coffee cake version of a great smoothie combination! Bananas and strawberries (or raspberries if you prefer). This recipe comes from Better Homes and Gardens "Old-Fashioned Home Baking." Prep time is a guess.

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    Ingredients:

    Serves: 9

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Grease and lightly flour a 9x9x2-inch baking pan; set aside. In a saucepan, combine UNDRAINED berries and cornstarch. Cook and stir until thickened and bubbly. If desired, sieve berry mixture; set aside.
    2. 2
      In a small bowl, stir together 1 1/2 cup flour, baking powder, baking soda and salt; set aside.
    3. 3
      In a medium bowl, beat 1/2 cup margarine with an electric mixer on medium speed for about 30 seconds or until softened. Add 2/3 cup sugar; beat until combined. Add eggs, one at a time, beating on medium speed until combined.
    4. 4
      In a separate bowl, combine banana, milk and vanilla.
    5. 5
      Alternately add flour mixture and banana mixture to beaten egg mixture, beating on low speed after each addition just until combined.
    6. 6
      Pour batter into the prepared pan. Spoon the berry mixture on top.
    7. 7
      Combine remaining ingredients. Sprinkle over berry mixture. Bake in a 375 degree oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

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    Ratings & Reviews:

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    Nutritional Facts for Banana Berry Crunch

    Serving Size: 1 (140 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 366.8
     
    Calories from Fat 144
    39%
    Total Fat 16.0 g
    24%
    Saturated Fat 3.0 g
    15%
    Cholesterol 47.9 mg
    15%
    Sodium 333.8 mg
    13%
    Total Carbohydrate 52.6 g
    17%
    Dietary Fiber 2.1 g
    8%
    Sugars 29.7 g
    119%
    Protein 5.2 g
    10%

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