Banana Coffeecake with Macadamia Nuts and Coconut
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 sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 350 degrees.
Coat a 9-inch round cake pan or a springform 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 degrees 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 pull 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.
189 cal, 5.8g fat, 2.3g pro, 32.6g carb, 1g fiber, 19mg chol, 0.9mg iron, 159mg
sod, 22mg calc.
YIELD: 10 Servings
NOTE: Pecans may be substituted for macadamia nuts. A splash of vanilla to the
topping tastes great and you could add 1/4 tsp. Vietnamese cinnamon to the