Banana Ginger Macadamia Nut Coffee Cake

This is the first of two easy and quick recipes that I made this week from the ripe bananas collecting dust on my kitchen counter.  Don't worry, they were collecting dust on the peel not on the part I used for these recipes!  The good news is that both recipes can be made from start to finish either in a blender or a food processor. That's right no standing mixer or elbow grease needed!  From the macadamia nut, crystallized ginger, sugar and cinnamon toasted top to the lovely soft  interior, this cake is a beauty to be shared.  Let the cake cool before removing it from the pan, place it on your best plate or cake stand and you're good to go for any and all visitors.  Except that you might want to make a pot of coffee when they arrive, after all it is a coffee cake.  I'm so thrilled with the new design for my Patty's Food.  I'm still rearranging the furniture, so to speak.  The next thing is to figure out how to install my custom domain...  I'll leave that for this weekend.  A big thank you to Shay Bocks of dumplindesignstudio.com for all her hard work and such a beautiful design.
 

Ingredients and Directions for Banana Ginger Macadamia Nut Coffee Cake

2 cups of all purpose flour
3/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

3/4 cup brown sugar, packed in measuring cup
2-3 large ripe bananas, mashed (about 1 & 1/4 cup )
2 large eggs

1/3 cup walnut oil
2 tablespoons amaretto
1/2 cup creme fraiche, or sour cream
1 & 1/2 teaspoons vanilla extract
1/2 cup flaked unsweetened coconut
1/2 cup chopped macadamia nuts
1 tablespoon sugar
1 teaspoon ground cinnamon
1/3 cup crystallized ginger, chopped


Preheat the oven to 350 degrees
Grease and flour a 9 inch round cake or springform pan

In a large bowl mix together the flour, salt, baking powder, baking soda, ginger, cinnamon and brown sugar.
In a blender or food processor, blend the mashed bananas, eggs, walnut oil, amaretto, creme fraiche and vanilla until smooth.  Add the dry ingredients and mix until smooth, stir in the coconut.
Pour the batter into the prepared pan and sprinkle with the nuts and crystallized ginger.  Combine the sugar and cinnamon and sprinkle over the top.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let rest in the pan for a few minutes and take the side of the springform pan off, if using.  When almost cool remove the bottom of the pan and place on a serving plate.


Makes a lovely 9" coffee cake