Thursday, April 18, 2013

Banana Cake with Coconut Topping

From Penzies catalogue--successfully attempted by Bobbie P.

1 1/2c. sugar
1/2 cup butter (1 stick) softened
2 eggs
2 1/4 cups flour
1/4 tsp. baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 c. buttermilk, sour cream or plain yogurt
1 tsp pure vanilla extract
1 cup very ripe, squished banas (2-3 bananas)

1/2 cup butter (1 stick), melted
3/4 cup brown sugar
1 cup chopped walnuts or pecans
1 1/2 cup sweetened coconut flakes
5 TB milk

Preheat oven to 375 degrees.  Grease and flour a 9x13 plan and set aside.  In a large mixing bowl, cream together the sugar and butter until light and fluffy.  Add the eggs and beat well.  In a separate bowl sift together the flour, baking sodea baking powder and salt.  Gradually beat into the creamed mixture, alternating with the buttermilk.  Stir in the vanilla and banana and mix until just combined.  Pour into the pan and bake at 375 degrees for 35-40 minutes, until browned an springy to the touch.  Let the cake cool before frosting.

For the topping; turn your oven to low broil.  Beat together the melted butter and brown sugar.  Stir in th nuts, coconut and enough milk to get a nice spreading consistency.  Spread over the cake.  Place under the broiler until bubbly, 5-10 minutes depending on your oven.

Serves 15-18