LOW FAT--Banana-Coconut Crumb Cake

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* Exported from MasterCook *

 

Banana-Coconut Crumb Cake

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Cake Desserts

May '98

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups all-purpose flour

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

1/4 teaspoon ground allspice

1/8 teaspoon salt

1/4 cup chilled stick margarine or butter -- cut into small

pieces

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup mashed ripe banana (1 medium banana)

3 tablespoons 1% low-fat milk

1 large egg

Cooking spray

1/4 cup flaked sweetened coconut

1 teaspoon water

 

Preheat oven to 350º.

 

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour,

sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or

2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for

topping; set aside.

 

Combine remaining flour mixture, baking powder, and baking soda; add banana,

milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into

an 8-inch round cake pan coated with cooking spray. Combine reserved 1/2 cup

flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over

batter. Bake at 350º for 30 minutes or until cake springs back when touched

lightly in center. Cool on a wire rack.

 

Serving Size: 1 wedge

 

Source:

" Cooking Light, May 1998, p.110 "

Copyright:

" © Cooking Light "

 

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Per Serving (excluding unknown items): 223 Calories; 7g Fat (29.0% calories from

fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 244mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1

1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 4098 0 0 4111 0 0 0 5226 0