Banana Coffeecake with Macadamia and Coconut

I'm always on the look out for new things to do with bananas, in an effort to keep my freezer stash under control. This is basically a banana bread with a delicious topping - a brown sugar sauce with macadamia nuts and coconut. This is FANCY banana bread!

Start by preparing the pan - spray a 9 inch round cake pan with cooking spray, then line the bottom with wax paper. It's easy to do this by tracing the bottom of the pan on the wax paper.



Cut out your tracing, then place in the pan pressing down so it sticks to the cooking spray.



Now spray the wax paper with more cooking spray.

Ok, let's get baking. Combine the sugar, vanilla, egg and oil in a large mixing bowl.



Add the nutmeg,



then the bananas. (If you're using frozen bananas, just throw them in - peeled of course! - if they're fresh, you'll need to mash them.)



Beat this mixture on medium speed for about a minute or until well blended. Add the flour,



salt, baking powder and baking soda,



and beat until blended. Pour this mixture into the prepared pan



and bake for 30 minutes. Cool in the pan on a wire rack for 10 minutes, then carefully remove from pan and remove the wax paper.

For the topping, combine the brown sugar, water and butter in a small saucepan and bring to a boil.



Cook 1 minute, stirring constantly.



Remove from the heat and stir in the macadamia nuts and coconut.



Spread over the cake.



Serve warm. Carmelly topping for breakfast. Yum.

There's more inspiration at What's Cooking Wednesdays.

Banana Coffeecake with Macadamia and Coconut

Cake:
3/4 cup sugar
3 Tbsp. vegetable oil
1 tsp. vanilla
1/4 tsp. nutmeg
1 egg
1 cup mashed banana
1 1/3 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda

Topping:
1/4 cup brown sugar
1 Tbsp. water
2 tsp. butter
2 Tbsp. chopped macadamia nuts, toasted
2 Tbsp. flaked sweetened coconut

Coat a 9-inch round cake pan with cooking spray, line with waxed paper, then coat paper with cooking spray.

Combine first six ingredients (sugar through banana) in a large mixing bowl and beat until combined. Add flour and rest of cake ingredients, and beat until blended. Pour mixture into the prepared pan. Bake at 350 for 30 minutes.

Cool cake on a wire rack for 10 minutes, then carefully remove from pan and remove wax paper.

Combine brown sugar, water and butter in a small saucepan and bring to a boil. Cook and stir for 1 minute. Remove from heat, stir in nuts and coconut. Spread over cake.

Serve cake warm. Makes 12 servings.