Linda in MO
02-27-2002, 09:24 PM
I found this on the recipe finder a couple of weeks ago. I don't know if this is supposed to be a coffee cake or a dessert, but we enjoyed it. My 6 year old and my husband really loved it. I was surprised my son liked it so well, because he doesn't eat a lot of the baked goods that I make.
* Exported from MasterCook *
Banana-Coconut Crumb Cake
Recipe By :Cooking Light, May 1998, p.110
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast, Cake, Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar (I used light)
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter -- cut into small pieces
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mashed ripe banana (1 medium banana)
3 tablespoons 1% low-fat milk
1 large egg
Cooking spray
1/4 cup flaked sweetened coconut
1 teaspoon water
Preheat oven to 350º.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
NOTES : I doubled the recipe and baked it in an 8x11 pan. I used half white and half whole wheat flour. I believe I used cinnamon instead of allspice. I probably added some mace and allspice in also though.
* Exported from MasterCook *
Banana-Coconut Crumb Cake
Recipe By :Cooking Light, May 1998, p.110
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast, Cake, Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed dark brown sugar (I used light)
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter -- cut into small pieces
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup mashed ripe banana (1 medium banana)
3 tablespoons 1% low-fat milk
1 large egg
Cooking spray
1/4 cup flaked sweetened coconut
1 teaspoon water
Preheat oven to 350º.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
NOTES : I doubled the recipe and baked it in an 8x11 pan. I used half white and half whole wheat flour. I believe I used cinnamon instead of allspice. I probably added some mace and allspice in also though.