Bananas going bad? Need something delicious for breakfast? Have a special student who has a birthday? [HAPPY BIRTHDAY IAN!] Then make this! Just look at that topping! Who would not want to dig into that? ;o)


I love Cooking Light recipes. Especially when they look and taste fattening, but aren’t – as long as you don’t eat the whole cake!

Bananas moisten the cake and there is no need for a lot of oil. There are only 3 Tablespoons in the entire cake! If you don’t have macadamia nuts you can substitute pecans – but we loved the macadamia nuts on top! This is so easy to make and so delicious to eat that you just have to try it!

Banana Coffee Cake with Macadamia Nuts and Coconut
Cooking Light, November 2002 Issue

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
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.
12 servings
189 Calories per serving

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

34 Comments

  1. Meg January 8, 2009 at 2:17 pm - Reply

    What a fabulous cake! I love coffee cake and this one combines such great flavors!

  2. Carrie January 8, 2009 at 2:23 pm - Reply

    That looks delicious!! I’m keeping the recipe so someday I can try replacing the egg and enjoy that gooey topping. 🙂

  3. Maria January 8, 2009 at 2:36 pm - Reply

    The topping won me over on this one! The cake looks fabulous!

  4. Christine aka Mistress of Cakes January 8, 2009 at 2:43 pm - Reply

    I had to come on here to tell you how delicious this sounds..and its low fat? Delicious!

  5. Cami @ Creating Myself January 8, 2009 at 2:57 pm - Reply

    Yummm! That topping does look delicious. I’ve saved the recipe to my files….thanks Shelby!

  6. Barbara Bakes January 8, 2009 at 3:08 pm - Reply

    Sounds like another great Cooking Light recipe! I’ll have to give it a try.

    I left you an award on my blog!

  7. Jessie January 8, 2009 at 3:10 pm - Reply

    This looks so good! I love Cooking Light, too! 😀

    +Jessie
    a.k.a. The Hungry Mouse

  8. Creative One January 8, 2009 at 3:41 pm - Reply

    Looks delicious!

  9. Foong January 8, 2009 at 4:16 pm - Reply

    I LOVE Cooking light recipes like this. Can indulge and not feel SO guilty about it. Do share more of such recipes please.

  10. Robin Sue January 8, 2009 at 4:23 pm - Reply

    I love Mac nuts and they are so overlooked! This cake highlights them very well- can I add a cup of them to the top of the cake? How ’bout a pound?! Great photos too!

  11. Megan January 8, 2009 at 5:17 pm - Reply

    LOVE Cooking Light magazine! You can have your cake and eat it too. 🙂

  12. Pam January 8, 2009 at 6:05 pm - Reply

    Why oh why can’t we be neighbors? This looks so delicious.

  13. ♥Reeni January 8, 2009 at 6:06 pm - Reply

    That is so amazing looking! YUM!! So scrumptious!

  14. pinkstripes January 8, 2009 at 7:00 pm - Reply

    This is a cooking light recipe? Wow, it looks really good.

  15. JyLnC January 8, 2009 at 8:28 pm - Reply

    I think it looks elegant and I’m sure it tastes great. This looks too good to be healthy!

  16. Apples and Butter January 8, 2009 at 10:07 pm - Reply

    That looks delicous. Especially the close up of those decadent macadamia nuts! I love baking with bananas and will have to try this one out. Thanks!

  17. Flourchild January 8, 2009 at 10:10 pm - Reply

    This looks as good as this recipe I have for Ultimate Recces Peanut Butter cup Banana bread! Im sure this one tastes wonderful! Thanks for the recipe.

  18. Christy January 8, 2009 at 11:24 pm - Reply

    Fabulous cake! Keep the cooking light recipes coming! {{hugs}}

  19. Chocolate Shavings January 8, 2009 at 11:43 pm - Reply

    I love using bananas in cakes when they are starting to go bad – they release all their natural sweetness and are absolutely delicious!
    You cake sounds delicious – I was in even before you said it was healthy.

  20. Marthe January 9, 2009 at 12:03 am - Reply

    This looks sooo amazing and it’s light as well!! Wow!

  21. noble pig January 9, 2009 at 12:28 am - Reply

    Nothing makes me happier than when the bananas are going bad! This looks delicous! That topping is beautiful!

  22. Lisa January 9, 2009 at 2:44 am - Reply

    Now this would be one great breakfast.

  23. Melissa January 9, 2009 at 3:56 am - Reply

    Mmmm…this looks super scrumptious! Another great banana recipe…we always have rotten bananas (and potatoes)at our house.

  24. Kevin January 9, 2009 at 4:15 am - Reply

    Nice looking coffeecake! I really like the topping!

  25. Joie de vivre January 9, 2009 at 4:23 am - Reply

    That topping looks really good. My mom would love this.

  26. Dee January 9, 2009 at 4:47 am - Reply

    What a wonderful combination of flavors. Beautiful cake & served warm this sounds heavenly!

  27. Clumbsy Cookie January 9, 2009 at 9:25 am - Reply

    I adore banana bread, it allways makes a wonderful low fat treat! The macadamias only made it more special!

  28. recipes2share January 9, 2009 at 12:24 pm - Reply

    Both the texture and flavour of the nuts sound a fantastic combination!!

  29. Cristine January 9, 2009 at 2:24 pm - Reply

    I have made this before and LOVE it! Your pictures look fantastic! Hmmm… I have a few bananas lying around… I smell breakfast! 🙂

  30. Katie January 9, 2009 at 5:07 pm - Reply

    This looks amazing and you would never know this was from Cooking Light from looking at it.

  31. Annie January 10, 2009 at 12:04 am - Reply

    Oh HoneyB, this one looks amazing! I imagine it’s that type of cake where one piece is never enough!

  32. Cakelaw January 10, 2009 at 10:23 am - Reply

    Wow! This looks very calorific and delicious, so it’s fabulous that it is only light. Bet the boys loved it.

  33. Sam Sotiropoulos January 10, 2009 at 1:54 pm - Reply

    Oh Geez! I think I am going to be spending some time going through your recipes… this looks and reads mahvellous dahling! 🙂 I love banana cake as my wife makes a pretty good one too, but the macadamia nuts and coconut put this one over the top!

  34. Ingrid April 3, 2010 at 4:42 am - Reply

    Um, how'd I miss this one? I love banana desserts! Thank goodness I did see it…. The top of that cake looks delish!!
    ~Ingrid

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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