Banana cake with coconut frosting
(from redmed2000’s recipe box)
Servings 18; Serving Size 1 slice (93g); Calories 340; Calories from fat 150; Total fat 17g; Cholesterol 50mg; Sodium 250mg; Carbohydrate 46g; Dietary Fiber 2g; Sugars 30g; Protein 4g.
Source: Penzey's
Prep time: 20 minutes
Cook time: 50 minutes
Serves 18 people
Ingredients
- 1 1/2 Cups sugar
- 1/2 Cup butter (1 stick), softened
- 2 eggs
- 2 1/4 Cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 Cup buttermilk, sour cream or plain yogurt
- 1 tsp. PURE VANILLA EXTRACT
- 1 Cup very ripe, squished banana (2-3 bananas)
- *Frosting:*
- 1/2 Cup butter (1 stick), melted
- 3/4 Cup brown sugar
- 1 Cup chopped walnuts or pecans
- 11/2 Cup sweetened coconut flakes
- 5 TB. milk
Directions
-
Preheat oven to 375°.
-
Grease and flour a 9×13 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 flour, baking soda, 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° 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.