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Banana Coffee Cake with Macadamia Nuts and Coconut

Randy Mayor; Fonda Shaia
Yield 12 servings (serving size: 1 wedge)
Substitute pecans if you don't have macadamia nuts.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

  5. 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.