I just received the sweetest note from the PR department at the Puyallup Fair.
Apparently, at the baking contest, Coffee cake was taken to the next level by the winning entries of the Dillanos Best Quick Bread Coffee Cake Contest. The creative coffee cake creations left judges wanting more.
Marina Cervantes of Lakewood gave the judges a taste of vacation with her “Maui Banana Bread Coffee Cake” that won her first place and $100 cash. And guess what? She was willing to share the recipe. Here it is:
Maui Banana Bread Coffee Cake
Marina Cervantes - recipe courtesy Puyallup Fair (running through Sept. 25)
- 4 eggs
- 1 cup vegetable oil
- 2½ cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1½ cups sugar
- 3 cups mashed banana (ripe bananas preferred)
- 1 tbsp banana liqueur (maybe rum could work too?)
- ½ tsp vanilla extract
- ½ cup coconut flakes
- 2/3 cup brown sugar
- ½ cup macadamia nuts, chopped
- 2 tbsp butter, soften
- 2 tsp. cinnamon
- Beat eggs and oil.
- Sift all dry ingredients and add to egg mixture, mixing well.
- Add sugar, bananas, liqueur, extract, and mix well.
- Fold in coconut flakes.
- Pour half of the batter into a bundt pan that has been sprayed with non-stick spray.
- Sprinkle half the strudel mixture over batter, and then cover with rest of batter and sprinkle top with rest of strudel mixture.
- Bake at 350 degrees for 60-70 minutes.