Banana-Coconut Crumb Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 1/4 cups all-purpose flour |
1/3 cup granulated sugar |
1/3 cup packed dark brown sugar |
1/4 teaspoon ground allspice |
1/8 teaspoon salt |
1/4 cup chilled stick margarine or butter, cut into small pieces |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup mashed ripe banana (1 medium banana) |
3 tablespoons 1% low-fat milk |
1 large egg |
cooking spray |
1/4 cup flaked sweetened coconut |
1 teaspoon water |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
3. Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
|
|