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Banana Nut Coffee Cake

Banana Nut Coffee Cake recipe, cooking

Celebrate Passover with a delicious cake made with matzo meal.

Recipe Ingredients

6 tablespoons matzo cake meal *

2 tablespoons potato starch

1/4 teaspoon ground nutmeg

3 egg whites

1/2 cup sugar

2 egg yolks

1/2 cup mashed ripe bananas (about 1 1/2 small)

2 tablespoons vegetable oil

4 teaspoons grated lemon peel

3 tablespoons finely chopped walnuts

Powdered sugar

Method

  1. Heat oven to 350 degrees F. Spray 8-inch round cake pan with cooking spray. In small bowl, stir cake meal, potato starch and nutmeg until well mixed; set aside.
  2. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually beat in 1/4 cup of the sugar until stiff, but not dry, peaks form.
  3. In another small bowl, beat egg yolks slightly. Gradually beat in remaining 1/4 cup sugar on medium speed about 5 minutes or until mixture is thick, lemon-colored and forms a ribbon when beaters are lifted. Stir in bananas, oil and lemon peel.
  4. Fold banana mixture into beaten egg whites. Sift half of cake meal mixture over batter; gently fold in. Sift and fold in remaining cake meal mixture. Fold in walnuts. Spoon batter into sprayed pan, smoothing top.
  5. Bake for 25 to 27 minutes or until golden brown and toothpick inserted in center comes out clean. Loosen from sides of pan with metal spatula; turn out onto cooling rack. Cool completely. To serve, cut into wedges; sprinkle with powdered sugar.

Prep Time: 20 min

Total Time: 50 min

Makes: 6 servings

* If matzo cake meal is unavailable, process matzo meal in food processor bowl with metal blade until very fine.

High Altitude (3500-6500 ft) No change.

Nutrition Information: 1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 30mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 20g); Protein 4g

Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 4%

Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph used with permission from Betty Crocker - © 2010 ®/TM General Mills.


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