Banana-Macadamia Nut Coffee Cake
- Active Time 10m
- Total Time 40m
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.
nutrition information per serving
428 calories; 19g total fat; 60mg cholesterol; 388mg sodium; 57g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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