Email to Cat      

Banana-Macadamia-Coconut Coffeecake

Source of Recipe


From "Coffee Cakes" by Lou Seibert Pappas



List of Ingredients



• 2 cups unbleached all-purpose flour
  
• ½ tsp salt
  
• 2 tsp baking powder
  
• ½ tsp baking soda
  
• ¾ cup firmly packed dark brown sugar
  
• 1¼ cups mashed bananas (about 2½ large, ripe bananas)
  
• 2 large eggs
  
• 1/3 cup canola oil
  
• 2 Tbsp dark rum or amaretto liqueur
  
• ½ cup sour cream
  
• 1½ tsp vanilla extract
  
• ½ cup sweetened flaked coconut
  
• ½ cup (1½ ounces) chopped macadamia nuts
  
• 1 Tbsp granulated sugar mixed with 1 tsp cinnamon
  






Instructions



1. Preheat oven to 350° F. Grease and flour a 9-inch springform pan or round cake pan.
   
   
2. In a large bowl, combine the flour, salt, baking powder, baking soda and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum, sour cream and vanilla, and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.
   
   
3. Bake for 30 to 35 minutes at 350° F, or until the cake is golden brown and a cake tester or knife inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides.
   
   Serve warm or at room temperature after cutting into wedges.