Macadamia-Coconut Banana Coffee Cake
Source of Recipe
Cooking Light-11/02
Recipe Introduction
I added 1/4 t. vietnamese cinnamon to the batter and a splash of vanilla to the topping.
List of 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 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
Recipe
Preheat oven to 350 degrees.
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 sodain 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.
12 servings (not at my house!)
189 cal, 5.8g fat, 2.3g pro, 32.6g carb, 1g fiber, 19mg chol, 0.9mg iron, 159mg sod, 22mg calc.
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