Banana Nut Coffee Cake Recipe
Ingredients
| Oil | 1⁄4 Cup (4 tbs) | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Ripe banana | 1⁄2 Cup (8 tbs), mashed | |
| Packed brown sugar | 1⁄2 Cup (8 tbs) | |
| Flour | 3⁄4 Cup (12 tbs) | |
| Nuts | 1⁄2 Cup (8 tbs), chopped | |
| Baking powder | 3⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Packed brown sugar | 1⁄4 Cup (4 tbs) | |
| Nuts | 1⁄4 Cup (4 tbs), chopped | |
| Flour | 2 Tablespoon | |
| Cinnamon | 1⁄8 Teaspoon | |
| Butter | 1 Tablespoon, softened |
Nutrition Facts
Serving size: Complete recipe
Calories 2568 Calories from Fat 1224
% Daily Value*
Total Fat 135 g208.1%
Saturated Fat 27.6 g138.2%
Trans Fat 0 g
Cholesterol 249.4 mg83.1%
Sodium 1650.8 mg68.8%
Total Carbohydrates 310 g103.4%
Dietary Fiber 14.3 g57.1%
Sugars 185.8 g
Protein 45 g90.9%
Vitamin A 15% Vitamin C 16.4%
Calcium 69.5% Iron 48.1%
*Based on a 2000 Calorie diet
Directions
Stir only until flour is moistened.
Pour into greased 8 or 9-inch round dish.
Combine brown sugar, nuts, flour and cinnamon.
Blend in butter.
Sprinkle on top of coffee cake.
TO COOK BY INSTA-MATIC: Cover dish completely with plastic wrap.
Cook on COOK 4.
TO COOK BY TIME: Cook at MEDIUM 7 1/2 to 9 minutes, or until toothpick inserted near center comes out clean.
Rotate dish 1/4 turn halfway through cooking.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready
Chef
