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Banana, Macadamia Nut and Coconut Coffee Cake

Makes 1 (9-inch) cake

• 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
• 11/4 cups mashed bananas (about 21/2 large ripe bananas)
• 2 large eggs
• 1/3 cup mild extra-virgin olive oil 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 chopped macadamia nuts or pecan halves
• 1 tablespoon granulated sugar mixed with 1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Butter and flour a 9-inch spring form pan or round cake pan. In a large bowl, combine flour, salt, baking powder, baking soda and brown sugar. Stir to blend. In a blender or food processor, combine bananas, eggs, oil, rum or amaretto, sour cream and vanilla, and blend until smooth. Stir in coconut. Spread in prepared pan and sprinkle with nuts. Sprinkle cinnamon sugar over batter.

Bake for 30 to 35 minutes, or until cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove pan sides. Serve warm or at room temperature, cut into wedges.

(From “ Coffee Cakes: Simple, Sweet, and Savory ” by Lou Seibert Pappas, Chronicle Books.)

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