January 22, 2012

Banana Coffee Cake with Macadamia-Coconut Glaze

I love finding overripe bananas on sale!  Sometimes I go a little crazy and buy more than I'll ever have time to use, but then I just pop them in the freezer for smoothies.  I made 4 of these delicious cakes to freeze the other day.  It's a perfect size for us to have a little something sweet for breakfast and not have any leftover to tempt us!  :)  Great with a tropical fruit salad!

1-1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 large egg

1/4 cup dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts, toasted
2 tablespoons flaked sweetened coconut

Preheat the oven to 350 degrees.  Coat a 9-inch round or square cake pan with cooking spray; line bottom with wax paper.  Coat wax paper with cooking spray.  In a medium bowl, combine flour, salt, baking powder, and baking soda; stir well with a whisk.  In another bowl, combine banana and the next 5 ingredients (sugar through egg).  Beat with a mixer at medium speed 1 minute or until well blended.  Add flour mixture to banana mixture, beat until blended.  Pour batter into prepared pan.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Carefully peel off wax paper.  For the topping, combine brown sugar, water, and butter in a small saucepan; bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat and stir in nuts and coconut.  Spread evenly over cake.   8-10 servings

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