Sunday's Sweet Thoughts

This past Sunday I decided to make a coffee cake. I'm a huge coffee drinker. I love coffee and a thought of a nice cup of coffee with a little piece of something sweet on the side always puts smile on my face. I did my usual research, check what's in the cupboards and we agreed on Banana Coffee Cake with Macadamia Nuts and Coconut.  It was super easy to make and it turn out so good that we finished it almost in one afternoon.




To make Banana Coffee Cake with Macadamia Nuts and Coconut you will need:

  • 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 ( we didn't have macadamia nuts in the house so we replaced them with pecans )
  • 2 tablespoons flaked sweetened coconut
  • Preheat oven to 350°.
  1. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Recipe found in Cooking Light, November 2002