Banana-Coconut Crumb Cake

• 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

1. Preheat oven to 350u0b0.
2. 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.
3. 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 350u0b0 for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

flour, sugar, brown sugar, ground allspice, salt, margarine, baking powder, baking soda, mashed ripe banana, milk, egg, cooking spray, coconut, water

Taken from www.myrecipes.com/recipe/banana-coconut-crumb-cake (may not work)