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
1/4 cup flaked sweetened coconut
1 teaspoon water
How to Make It
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.
Everyone seems to love this cake, even those who do not like coconut! Always moist and full of flavor. I would probably not serve it for a special occasion, but have often served it to friends and family when serving lunch or hosting a mid morning coffee/tea.
Note about cooking time: mine is always done about 5 minutes before the suggested amount of cooking time.
This cake is nothing fancy, but such an enjoyable departure from banana bread! I doubled the recipe (because I knew it would be good!) and baked in a 9 x 13" pan, with a great outcome. I'm having a very hard time staying out of it!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!