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Banana Coffee Cake with Macadamia Nuts and Coconut

Source of Recipe

Adapted from Cooking Light 2003

Banana Coffee Cake with Macadamia Nuts and Coconut
WW Points
Yield: 12 servings

Cooking spray
1-1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated Splenda
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Egg substitute equivalent to 1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter or stick margarine
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 350º. 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 in a bowl; beat with a mixer at medium speed 1 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.

Bake at 3500 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.

1 wedge (calculated with butter) equals: Calories 140 (28% from fat)…Fat 5.8g (sat l.4g, mono 1.9g, poly 2.1g)… Protein 2.3g… Carbohydrate 19.6g…Fiber 1g…Cholesterol 1.2mg…Iron O.9mg…Sodium 84mg…Calcium 22mg ++++ WWP: 3