Banana Berry Crunch

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.

• Ready In: 1 hr
• Serves: 9
• Yields: 1 cake

Ingredients

• 1 (10 ounce) package  sliced frozen sweetened strawberries, thawed or 1 (10 ounce) package frozen raspberries
• 4  teaspoons cornstarch
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup margarine or 1⁄2 cup butter
• 2⁄3 cup sugar
• 2  eggs
• 2  medium  ripe bananas, mashed (1 cup)
• 1⁄4 cup milk
• 1  teaspoon vanilla
• 1⁄3 cup  chopped unsalted peanuts
• 1⁄4 cup sugar
• 1  tablespoon all-purpose flour
• 1  tablespoon margarine, softened or 1  tablespoon butter

Directions

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. In a small bowl, stir together 1 1/2 cup flour, baking powder, baking soda and salt; set aside.
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. In a separate bowl, combine banana, milk and vanilla.
5. Alternately add flour mixture and banana mixture to beaten egg mixture, beating on low speed after each addition just until combined.
6. Pour batter into the prepared pan. Spoon the berry mixture on top.
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.