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Toasty sweet macadamia nuts and cinnamon sugar top this flavorful banana cake laced with flaky coconut. It is especially moist. Select well-ripened (black-speckled) sugar-sweet bananas for best flavor.
Preheat the oven to 350°F. Butter and flour a 9-inch springform pan or round cake pan.
In a large bowl, combine the flour, salt, baking powder, baking soda, and brown sugar. Stir to blend. In a blender or food processor, combine the bananas, eggs, oil, rum or amaretto, sour cream, and vanilla and blend until smooth. Add the banana mixture to the dry ingredients and beat until smooth. Stir in the coconut. Spread evenly in the prepared pan and sprinkle evenly with the nuts. Sprinkle the cinnamon sugar evenly over the batter.
Bake for 30 to 35 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack, then remove the pan sides. Serve warm or at room temperature, cut into wedges.
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