Email to Terry Ward      

Banana Coffee Cake with Macadamia Nuts and Coconut

Source of Recipe


Cooking Light-11/02






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
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. Servings: 12
   
   
7. 189 cal, 5.8g fat, 2.3g pro, 32.6g carb, 1g fiber, 19mg chol, 0.9mg iron, 159mg sod, 22mg calc.