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    Home » Dessert Recipes » Cake Recipes

    Banana Coffee Cake with Macadamia Nuts and Coconut

    Published: Jan 8, 2009 Last updated: Jul 13, 2019 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Ingrid

      April 03, 2010 at 4:42 am

      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

      Reply
    2. Sam Sotiropoulos

      January 10, 2009 at 1:54 pm

      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!

      Reply
    3. Cakelaw

      January 10, 2009 at 10:23 am

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

      Reply
    4. Annie

      January 10, 2009 at 12:04 am

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

      Reply
    5. Katie

      January 09, 2009 at 5:07 pm

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

      Reply
    6. Cristine

      January 09, 2009 at 2:24 pm

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

      Reply
    7. recipes2share

      January 09, 2009 at 12:24 pm

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

      Reply
    8. Clumbsy Cookie

      January 09, 2009 at 9:25 am

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

      Reply
    9. Dee

      January 09, 2009 at 4:47 am

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

      Reply
    10. Joie de vivre

      January 09, 2009 at 4:23 am

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

      Reply
    11. Kevin

      January 09, 2009 at 4:15 am

      Nice looking coffeecake! I really like the topping!

      Reply
    12. Melissa

      January 09, 2009 at 3:56 am

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

      Reply
    13. Lisa

      January 09, 2009 at 2:44 am

      Now this would be one great breakfast.

      Reply
    14. noble pig

      January 09, 2009 at 12:28 am

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

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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    12 shares