Banana, Macadamia Nut, and Coconut Coffee Cake

Name: Banana, Macadamia Nut, and Coconut Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 350F.
2
Butter and flour a 9-inch springform pan or round cake pan.
3
In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar.
4
Stir to blend.
5
In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth.
6
Add the banana mixture to the dry ingredients and beat until smooth.
7
Stir in the coconut.
8
Spread evenly in the prepared pan and sprinkle evenly with the nuts.
9
Sprinkle the cinnamon sugar evenly over the batter.
10
Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean.
11
Let cool in the pan on a wire rack, then remove the pan sides.
12
Serve warm or at room temperature, cut into wedges.

972

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups unbleached all purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Banana, Macadamia Nut, and Coconut Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!