Banana Coffee Cake Topped With a Coconut & Macadamia Nuts

This recipe was one that I found on line. It looked good and I wanted something other then the usual granola bar I had been eating for breakfast. I knew with a few ingredient changes I could make this recipe much less fattening then the recipe I had found on line. It turned out ok but it wasn't overly rich and sweet like you would have expected it too. I would rate this recipe a 3.5 out of 5

Ingredients

Cake

1 1/3 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1 cup mashed ripe banana ( approximately 2 bananas )

¾ cup splenda

3 tablespoons no sugar added apple sauce

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

2 egg whites

Topping

½ cup packed brown sugar

2 tablespoons water

2 tablespoons fat free I can't believe it's not butter (butter or margarine can be substituted but will raise calories)

2 oz package chopped macadamia nuts, toasted

4 tablespoons flaked sweetened coconut, toasted

Directions

Preheat oven to 350°.

Flour a 9-inch round cake pan

Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk. Combine banana, splenda, olive oil, vanilla extract, nutmeg, and egg whites in a bowl; beat with a mixer at medium speed for 2 minute or until well blended. Add flour mixture to banana mixture, and beat until blended. Pour batter into floured pan.

Bake at 350° for 30 minutes. Cool on wire rack

In a non stick pan with a small spray of cooking spray toast the nuts and coconut, set aside.

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.

Serving Size: 1/10 of coffee cake
Calories: 159
Fat: 5.2 grams
Cholesterol: 0 milligrams
Sodium: 167 milligrams
Carbohydrates: 25.6 grams
Fiber: 1.2 grams
Sugar: 9.9 grams
Protein: 3.5 gram
Points: 3