Coconut Pecan Banana Coffee Cake

I baked! A cake! Anyone who knows me knows that it’s a huge feat. And, I do say myself, it was delicious.

Coconut Pecan Banana Coffee Cake
serves 12 / adapted from this recipe / 4 ww pts

Here’s what I used:

  • Cooking spray
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large ripe bananas, mashed
  • 3/4 cup white 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 pecan pieces, toasted
  • 2 tablespoons sweetened coconut flakes, toasted

Here’s what I did:

  1. Preheat oven to 350.
  2. Spray a 9-inch round pie plate with cooking spray.
  3. Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.
  4. Combine banana, sugar, vegetable oil, vanilla, nutmeg, and egg in a bowl; beat with a mixer at medium speed for 1 minute or until well blended.
  5. Add flour mixture to banana mixture, and beat until blended. Pour batter into pie plate
  6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
  7. While cooling, make the glaze topping. Combine brown sugar, water, and butter in a small saucepan and bring to a boil. Cook about 1 minute, stirring constantly. Remove from heat and stir in toasted nuts and coconut. Spread over cake and stick your face in it.

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