Substitute pecans if you don't have macadamia nuts.
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
How to Make It
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.
This was very good! I doubled the topping like other reviewers suggested, and it was a great move - the topping is by far the best part! I used frozen, thawed bananas and they worked great. I will definitely make this again, especially when I have overnight guests.
Step-by step photos and details on my blog: http://me-myself-and-pie.blogspot.com/2010/01/banana-coffee-cake-w-macadamia-nuts-and.html
This was popular and so pretty - no macademia nuts or coconut hanging out so I just used pecans and everyone loved it. Definetly worthy of company or taking to a brunch. Hard to belive it is light. Even though my oven is calibrated, I checked it 3 minutes early and it was finished, one more minute and it would have been dry.
i made it for my sister's birthday on halloween .. made it in a 7.5-inch glass dish without wax paper .. used a medium sized egg & over a cup of mashed banana .. topped it with 1.5 recipes of the topping replacing the nuts & coconut with peanuts, almonds & pistachios .. sandwiched it with buttercream .. the nutmeg was glorious and the delectable cake was gone within 14.5 hours !
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