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Banana-Macadamia Nut Coffee Cake

Source: Coffee Cakes
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  10 Minutes
Total Time:  40 Minutes
  Makes one 9-inch cake
Toasty sweet macadamia nuts and cinnamon-sugar top this flavorful banana cake laced with flaky coconut. It is especially moist and cakelike, yet has a unique quick-stir method of mixing. Select ripe, black-dotted bananas for best flavor.
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed dark brown sugar
1 1/4 cups mashed bananas (about 2 1/2 large bananas)
2 large eggs
1/3 cup extra-virgin olive oil (choose a buttery, mild one)
2 tablespoons dark rum or amaretto
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/3 cup flaked coconut
1/3 cup chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Oil and flour a 9-inch springform or round pan. In a large bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar. In a blender or food processor, blend the bananas, eggs, oil, rum, sour cream, and vanilla until smooth. Add to the dry ingredients and mix until smooth. Stir in the coconut.

Spoon batter into the prepared pan and sprinkle with the nuts. Combine the granulated sugar and cinnamon and sprinkle over the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes .

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Banana Cakes
 Blissful Banana Breakfast
Nutrition Facts per Serving
Yield:   Makes one 9-inch cake
Calories: 428
Fat. Total: 19g
Fiber: 3g
Carbohydrates, Total: 57g
Sodium: 388mg
% Cal. from Fat: 40%
Cholesterol: 60mg
Protein: 6g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Jill, CA Reviewed: 11/25/2007
This is scrumptious!!! Will definitely make again and again. I would do without the sugar topping next time.
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