Banana Spice Coffee Cake
|Bananas||2 Medium, peeled and cut into chunks|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), divided|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Raisins||1 Cup (16 tbs)|
In food processor or blender, puree bananas
In small bowl, combine brown sugar, cinnamon and nutmeg.
Cut in 1/4 cup margarine until mixture resembles coarse crumbs.
Stir in walnuts; set aside.
In small bowl, combine flours, baking powder, baking soda and salt.
In large bowl, beat remaining 1/4 cup margarine and granulated sugar until light and fluffy.
Beat in eggs and vanilla.
Add flour mixture to egg mixture alternately with bananas, ending with flour mixture and beating well after each addition.
Stir in raisins.
Spread half the batter in greased and floured 10-inch tube pan.
Sprinkle with half the brown sugar mixture.
Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center of cake comes out clean.
Let cool in pan on wire rack 10 minutes.
Loosen edge; remove from pan.
Cool completely on wire rack.