Banana Coffee Cake with
Macadamia Nuts and Coconut

Yield: 12 servings (serving size = 1 wedge)
Source: Cooking Light Annual Recipes 2003


Cooking spray
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. mashed ripe banana
3/4 c. granulated sugar
3 T. vegetable oil
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 large egg
1/4 c. packed dark brown sugar
1 T. water
2 tsp. butter
2 T. (about 1 oz) chopped macadamia nuts, toasted
2 T. flaked sweetened coconut


  1. Preheat oven to 350.
  2. Coat a 9 inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
  3. 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.
  4. Combine banana and next 5 ingredients in a bowl; beat with a mixer at medium speed 1 minute or until well blended.
  5. Add flour mixture to banana mixture and beat until blended.
  6. Pour batter into prepared pan. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
  8. 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.


Healthy Units: 4 per serving
Calories=189; Fat=5.8g; Protein=2.3g; Carb=32.6g; Fiber=1g; Chol=19mg; Iron=.9mg; Sodium=159mg; Calcium=22mg

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