Tuesday, July 16, 2013

Banana Cake with Coconut Topping

This is another Penzeys recipe which came from their Early Summer catalog.  The recipe is from the kitchen of Ceci Droll, and I think might be one of the best cakes I've made thus far.  It got great raves and reviews from my family when I brought it over for a Sunday night dinner.  I really don't know how to describe this cake, it was just delicious.  I'm not usually a big fan of coconut, but it worked really well with this cake.
Here's what you'll need for the cake:
  • 1 1/2 cups sugar
  • 1/2 cup butter (1 stick), softened
  • 2 eggs
  • 1 teaspoon Baking Spice (Penzeys) (I added this, it wasn't in the original recipe)
  • 2 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk, sour cream or plain yogurt (I used plain Greek yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup very ripe, squished banana (2-3 bananas)

Here's what you'll need for the topping:
  • 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 (I used unsweetened and it was fine)
  • 5 tablespoons milk 

 Preheat oven to 375 degrees.  Grease and flour a 9"x13" pan 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 dry ingredients.  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 and 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 the 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.

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