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Tuesday, June 29, 2010


My sister and some friends of ours were all going to the Tim McGraw concert this past saturday.  I was having everyone over for some cocktails and apps (recipes to come at a later post) and then after the concert everyone was coming back to my house to spend the girls night...yeah!  For the next morning I had planned a great breakfast; fruit, yogurt and granola parfaits along with this amazing Banana Coffee Cake w/ Macadamia Nuts & Coconut.  I actuall kept the macadamia nuts off the top because my girls cannot eat nuts yet and I also kept the coconut off because my sister does not like coconut.  The coffee cake was great without those ingredients, but I am sure it would have been even better when they are added.  The cake is actually pretty sweet.  Our friend Megan said, " I could throw some cream cheese frosting over the top and call it a dessert."  This being said, if you want it less sweet you could add less sugar.  It was really great though.  Super moist and full of banana flavor.  If you have some bananas going brown in your house whip up this coffee will love it!

  • cooking spray
  • 1 1/3 cups all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup mashed ripe banana (about 2 large bananas)
  • 3/4 cup granulated sugar
  • 3 TB. vegetable oil
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground nutmeg
  • 1 large egg
  • 1/4 cup packed light brown sugar
  • 1 TB. water
  • 1 TB. butter
  • 2 TB. chopped macadamia nuts, toasted
  • 2 TB. flaked sweetened coconut
  1. Preheat oven to 350 degrees
  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. Combine flour, salt, baking powder, and baking soda in a bowl, stir with a whisk.
  4. Combine banana and next 5 ingredients (banana through egg) in a large bowl.  Beat with a mixer at medium speed for one minute or until well blended.
  5. Add flour mixture to banana mixture and beat until blended.
  6. Pour batter into prepared pan.
  7. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean.
  8. Cool in pan for 10 minutes on a wire rack.  Remove from pan.  Carefully peel off wax paper.
  9. Combine brown sugar, water and butter in a small sauce pan; bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut. Spread over cake and serve warm.  It is also good served at room temperature.

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