Banana Coffee Cake with Macadamia Nuts and Coconut

Randy Mayor; Fonda Shaia

Substitute pecans if you don't have macadamia nuts.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 28%
  • Fat: 5.8g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.1g
  • Protein: 2.3g
  • Carbohydrate: 32.6g
  • Fiber: 1g
  • Cholesterol: 19mg
  • Iron: 0.9mg
  • Sodium: 159mg
  • Calcium: 22mg

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

Preparation

  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.
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