Info
- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Moderate
- Favorited: 6 Times
Can be made ahead of time.
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Banana, Macadamia Nut, and Coconut Coffee Cake
Cookbook
Toasty sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It is especially moist. Select well-ripened (black-speckled) sugar-sweet bananas for best flavor.
Yield : Makes one 9-inch; serves 10
Ingredients
- 2 cups unbleached all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup firmly packed dark brown sugar
- 1¼ cups mashed bananas (about 2½ large ripe bananas)
- 2 large eggs
- 1/3 cup extra virgin olive oil (choose a buttery, mild one) or canola oil
- 2 tablespoons dark rum or amaretto liqueur
- ½ cup sour cream
- 1½ teaspoons vanilla extract
- ½ cup sweetened flaked coconut
- ½ cup (1½ ounces) chopped macadamia nuts or pecan halves
- 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon
Directions
Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or round cake pan.
In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.
Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides. Serve warm or at room temperature, cut into wedges.
© 2006 Lou Seibert Pappas
Nutritional Information
Nutrients per serving
342 kcal
10 % daily value
4 % daily value
1 % daily value
211 mg
25 mg
5 g
23 g
2 g
46 g
48 mg
318 mg
4 g
15 g
11 % daily value
