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 ⅓ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
¾ cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 large egg
¼ 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
Ingrid says
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
Sam Sotiropoulos says
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!
Cakelaw says
Wow! This looks very calorific and delicious, so it's fabulous that it is only light. Bet the boys loved it.
Annie says
Oh HoneyB, this one looks amazing! I imagine it's that type of cake where one piece is never enough!
Katie says
This looks amazing and you would never know this was from Cooking Light from looking at it.
Cristine says
I have made this before and LOVE it! Your pictures look fantastic! Hmmm... I have a few bananas lying around... I smell breakfast! 🙂
recipes2share says
Both the texture and flavour of the nuts sound a fantastic combination!!
Clumbsy Cookie says
I adore banana bread, it allways makes a wonderful low fat treat! The macadamias only made it more special!
Dee says
What a wonderful combination of flavors. Beautiful cake & served warm this sounds heavenly!
Joie de vivre says
That topping looks really good. My mom would love this.
Kevin says
Nice looking coffeecake! I really like the topping!
Melissa says
Mmmm...this looks super scrumptious! Another great banana recipe...we always have rotten bananas (and potatoes)at our house.
Lisa says
Now this would be one great breakfast.
noble pig says
Nothing makes me happier than when the bananas are going bad! This looks delicous! That topping is beautiful!