1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. mashed ripe bananas (2 six-inch bananas)
3/4 c. granulated sugar
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 large egg or 1/4 c. Egg Beaters
1/4 c. packed dark brown sugar
1 Tbsp. water
2 tsp. butter
2 Tbsp. (about 1 oz.) chopped Macadamia nuts, toasted
2 Tbsp. flaked sweetened coconut
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with
cooking spray. Lightly spoon flour into dry measuring cups. Level
with a knife. Combine flour, salt, baking powder and baking soda
in a bowl, stirring with a whisk. Combine bananas and next 5
ingredients in a bowl. Beat with a mixer at medium speed 1 minute
or until well blended. Add flour mixture to banana mixture and
beat until blended. Pour batter into prepared pan. Bake at 350 degrees
for 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in pan 10 minutes.
Combine brown sugar, water and butter in a small saucepan.
Bring to a boil. Cook 1 minute, stirring constantly. Remove from
heat. Stir in nuts and coconut. Spread over cake. Serve cake warm.
Yields 12 servings (3 points per serving).
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