Banana Coffee Cake with Macadamia Nuts and Coconut

Bananas going bad? Need something delicious for breakfast? Have a special student who has a birthday? [HAPPY BIRTHDAY IAN!] Then make this! Just look at that topping! Who would not want to dig into that? ;o)



I love Cooking Light recipes. Especially when they look and taste fattening, but aren't - as long as you don't eat the whole cake!

Bananas moisten the cake and there is no need for a lot of oil. There are only 3 Tablespoons in the entire cake! If you don't have macadamia nuts you can substitute pecans - but we loved the macadamia nuts on top! This is so easy to make and so delicious to eat that you just have to try it!

Banana Coffee Cake with Macadamia Nuts and Coconut
Cooking Light, November 2002 Issue

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

Directions

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.

12 servings
189 Calories per serving