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DDJ-- Banana Coffee Cake, 10-14-09
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DDJ
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Oct 15, 2009 13:26 PDT
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Dessert du Jour 10-14-09
US Library of Congress ISSN: 1533-0966
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Banana Coffee Cake with Macadamia Nuts and Coconut
Cooking spray
1 1/3 cups all-purpose 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 granulated sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1 large egg
1/4 cup packed dark brown sugar
1 tablespoon water
2 teaspoons butter
2 tablespoons chopped macadamia nuts (or pecans), toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray;
line bottom of pan with wax paper. Coat wax paper 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 (banana through egg) in a
bowl; beat with a mixer at medium speed for 1 minute or until well
blended. Add flour mixture to banana mixture, and beat until blended.
Pour batter into prepared pan.
Bake at 350F for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
Carefully peel off wax paper.
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. Yield: 12 servings.
CALORIES 189 (28% from fat); FAT 5.8g (sat 1.4g,mono 1.9g,poly 2.1g);
IRON 0.9mg; CHOLESTEROL 19mg; CALCIUM 22mg; CARBOHYDRATE 32.6g; SODIUM
159mg; PROTEIN 2.3g; FIBER 1g
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