Banana Coffee Cake with Nuts and Coconut 4 pts
Apr 3, 2007 6:56:21 GMT -8
Post by tami on Apr 3, 2007 6:56:21 GMT -8
I made this and took it to a gathering and it got rave reviews. I used pecans in the topping. I will make this again.
Banana Coffee Cake with Macadamia Nuts and Coconut
From
Substitute pecans if you don't have macadamia nuts.
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
Preheat oven to 350°.
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 (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° 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.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 189 (28% from fat); FAT 5.8g (sat 1.4g,mono 1.9g,poly 2.1g); PROTEIN 2.3g; CHOLESTEROL 19mg; CALCIUM 22mg; SODIUM 159mg; FIBER 1g; IRON 0.9mg; CARBOHYDRATE 32.6g
Cooking Light, NOVEMBER 2002
Banana Coffee Cake with Macadamia Nuts and Coconut
From
Substitute pecans if you don't have macadamia nuts.
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
Preheat oven to 350°.
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 (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° 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.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 189 (28% from fat); FAT 5.8g (sat 1.4g,mono 1.9g,poly 2.1g); PROTEIN 2.3g; CHOLESTEROL 19mg; CALCIUM 22mg; SODIUM 159mg; FIBER 1g; IRON 0.9mg; CARBOHYDRATE 32.6g
Cooking Light, NOVEMBER 2002