Banana Coffee Cake with Macadamia Nuts and Coconut

Yields: 12 servings | 3 pts per serving

My rating:

This coffee cake is superb, especially that nutty coconut topping! Yum!!:-)

Ingredients:

Cooking spray
1 1/3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. mashed ripe banana (2 six-inch bananas)
3/4 c. granulated sugar
3 T. vegetable oil
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 large egg or 1/4 c. Eggbeaters
1/4 c. packed dark brown sugar
1 T. water
2 tsp. butter
2 T. (about 1 oz) chopped macadamia nuts, toasted
2 T. flaked sweetened coconut

Directions:

Preheat oven to 350.

Coat a 9 inch round cake pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.

Combine banana and next 5 ingredients in a bowl; beat with a mixer at medium speed 1 minute or until well blended.

Add flour mixture to banana mixture and beat until blended.

Pour batter into prepared pan. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes. Combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.

Nutritional Info: (per serving) 150 calories, 6 g. fat, .8 g. fiber

Source: Cooking Light Annual Recipes 2003