hot steaming coffee with your coffeecake

a warm and comforting way to start your day.

Coffeecake, with bananas, coconut and either Mac nuts or pecans.........m-m-m-m-m!


2 cups all-purpose flour
3/4 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 bananas, ripe with black dots)
2 large eggs
1/3 cup mild olive oil
2 tablespoons amaretto
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1/3 cup flaked coconut (optional)
1/3 cup chopped macadamia nuts or pecan halves
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Preheat the oven to 350F.
Oil and flour a 9-inch pan.

In a large bowl, stir together the flour, salt, baking powder, baking soda, and brown sugar.

In a blender or food processor, blend the bananas, eggs, oil, rum, sour cream, and vanilla until smooth.

Add to the dry ingredients and mix until smooth. Stir in the coconut.

Spoon batter into the prepared pan and sprinkle with the nuts.

Combine the granulated sugar and cinnamon and sprinkle over the top.

Bake until a toothpick inserted in the center comes out clean, about 30 minutes

This coffeecake recipe also tastes marvelous with a cup of tea. Patricia has more recipes for entertaining your friends over at A Cup of Tea Please. You simply must try her lemon bars or her cream scones with lemon!

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