Banana-Coconut Crumb Cake

Cooking Light
8 servings (serving size: 1 wedge)


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1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mashed ripe banana (1 medium banana)
3 tablespoons 1% low-fat milk
1 large egg
Cooking spray
1/4 cup flaked sweetened coconut
1 teaspoon water


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Created date

May 1998

Nutritional Information

Calories 229
Caloriesfromfat 31 %
Fat 7.8 g
Satfat 2.3 g
Monofat 2.9 g
Polyfat 2 g
Protein 3.3 g
Carbohydrate 37.3 g
Fiber 1.1 g
Cholesterol 28 mg
Iron 1.3 mg
Sodium 205 mg
Calcium 50 mg