Ingrédients pour Banana Coffee Cake W Macadamia Coconut Streusel
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 ripe bananas
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- ground nutmeg
- 2 large eggs
- 1/2 cup packed brown sugar
- water
- 6 tablespoons (3 ounces) cold unsalted butter
- 1/4 cup chopped macadamia nuts
- 1/4 cup shredded coconut
- 1 cup buttermilk
- cooking spray
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Comment préparer Banana Coffee Cake W Macadamia Coconut Streusel
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan with cooking spray and line the bottom with parchment paper. Lightly grease the parchment paper.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl.
- In a large bowl, mash 3 ripe bananas with a fork. Add 1 cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk. Beat with an electric mixer on medium speed for 1 minute, or until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the streusel topping:
- In a medium bowl, combine ½ cup packed brown sugar, ¼ cup all-purpose flour, ¼ cup macadamia nuts (chopped), ¼ cup shredded coconut, and 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Once the cake is baked, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Sprinkle the streusel topping evenly over the cooled cake.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
7g
Carbs
10g
