Recipes and Cooking Banana-Coconut Coffee Cake with Macadamia Nut Streusel Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 15, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 35 mins Cool Time: 30 mins Total Time: 30 mins Servings: 24 Yield: 3 cakes Jump to Nutrition Facts Ingredients 3 ½ cup all-purpose flour ¾ cup flaked coconut 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened ¾ cup granulated sugar ¾ cup packed brown sugar 4 eggs 3 ripe bananas, mashed ¼ cup coffee liqueur or strong brewed coffee ¼ cup milk 2 teaspoon vanilla ¼ cup all-purpose flour ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup cold butter, cut up ½ cup coarsely chopped macadamia nuts 1 recipe Powdered Sugar Drizzle (optional) Powdered Sugar Drizzle ¾ cup powdered sugar 4 teaspoon milk ½ teaspoon vanilla few drops coconut extract (optional) Directions Preheat oven to 350°F. Grease and flour three 8x1-1/4-inch round foil cake pans; set aside. In a medium bowl stir together the 3-1/2 cups flour, the coconut, baking powder, baking soda, and salt; set aside. In a very large mixing bowl beat the 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar with an electric mixer on medium to high speed until light and fluffy. Continue beating for 1 minute, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in bananas, liqueur, milk, and vanilla on low speed just until combined (mixture may appear curdled). Add flour mixture; beat on low speed just until combined. Spread batter evenly in prepared pans. For streusel, in a small bowl stir together the 1/4 cup flour, 1/4 cup brown sugar, and the cinnamon. Using a pastry blender, cut in the 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in macadamia nuts. Sprinkle evenly over top of batter. Bake about 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 30 minutes. If desired, drizzle with Powdered Sugar Drizzle. Cool completely. Powdered Sugar Drizzle In a small bowl stir together powdered sugar, milk, vanilla, and, if desired, coconut extract until smooth. MAKE-AHEAD DIRECTIONS: Cover and store coffee cakes at room temperature for up to 2 days or freeze for up to 1 month. Rate it Print Nutrition Facts (per serving) 290 Calories 14g Fat 37g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 290 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 57mg 19% Sodium 306mg 13% Total Carbohydrate 37g 13% Total Sugars 20g Protein 4g Vitamin C 1.2mg 6% Calcium 70.7mg 5% Iron 1.3mg 7% Potassium 130mg 3% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.