Banana Coffee Cake with Macadamia Nuts and Coconut

Banana Coffee Cake with Macadamia Nuts and Coconut Recipe
Randy Mayor; Fonda Shaia
Substitute pecans if you don't have macadamia nuts.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 28 %
Fat 5.8 g
Satfat 1.4 g
Monofat 1.9 g
Polyfat 2.1 g
Protein 2.3 g
Carbohydrate 32.6 g
Fiber 1 g
Cholesterol 19 mg
Iron 0.9 mg
Sodium 159 mg
Calcium 22 mg


Cooking spray
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut


Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.

Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

November 2002
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