Banana Coffee Cake W Macadamia Coconut Streusel
Indulge in the tropical charm of this Banana Coffee Cake with Macadamia Coconut Streusel, a luscious treat that blends classic comfort with exotic flair. Moist, banana-infused cake serves as the perfect base, enhanced by the nutty sweetness of macadamia nuts and shredded coconut nestled in a buttery, cinnamon-spiced streusel topping. The magic lies in the balance—ripe bananas lend natural sweetness, while buttermilk ensures a tender crumb. Topped with a golden, crumbly layer, this coffee cake is an irresistible choice for brunch spreads, afternoon coffee breaks, or dessert tables. Easy to whip up in under an hour, this show-stopping cake is the ultimate fusion of tropical ingredients and cozy baking traditions.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cup buttermilk
- 0.5 cup macadamia nuts (chopped)
- 0.5 cup shredded coconut (sweetened)
- 0.25 cup light brown sugar (for streusel)
- 0.25 cup all-purpose flour (for streusel)
- 0.5 teaspoons ground cinnamon (for streusel)
- 2 tablespoons unsalted butter (melted, for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, brown sugar, and softened butter to the bananas and mix until creamy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
To make the streusel, combine the chopped macadamia nuts, shredded coconut, light brown sugar, flour, and cinnamon in a bowl. Drizzle in the melted butter and toss with a fork until crumbly.
Sprinkle the streusel mixture evenly over the coffee cake batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 43.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 322 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
