Banana Coffee Cake with Macadamia Nuts and Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Substitute pecans if you don't have macadamia nuts. 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 granulated sugar |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1/4 teaspoon ground nutmeg |
1 large egg |
1/4 cup packed dark brown sugar |
1 tablespoon water |
2 teaspoons butter |
2 tablespoons chopped macadamia nuts, toasted |
2 tablespoons flaked sweetened coconut |
Directions:
1. Preheat oven to 350°.
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 soda in 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° 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.
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.
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