Banana and Macadamia Nut Coffee Cake by Cyndiok

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Banana and Macadamia Nut Coffee Cake

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.

Makes one 9-inch cake

INGREDIENTS

2 cups unbleached all-purpose flour
1/2 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, 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
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
1/2 cup (1 1/2 ounces) chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-inch springform pan or
round cake pan.
2. 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.
3. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the
cinnamon sugar evenly over the batter.
4. 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.

Recipe © 2006 by Lou Seibert Pappas. All rights reserved.
© 1999-2006 David Leite & Leite's Culinaria, Inc. All rights reserved.
For more recipes and articles, visit http://www.leitesculinaria.com.

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