This moist cake has a crunchy coconut topping that is spread on after the cake is baked, and broiled.
Grease a 9 x 13" pan.
Preheat oven to 350 degrees F.
- 2 cups flour
- 1-1/2 tsp baking powder
- 1 tsp. salt.
- 1-1/2 cups sugar
- 1/2 cup softened butter
- 1/2 cup buttermilk OR 1/2 cup milk soured with 2 tsp white vinegar or lemon juice
- 1 cup mashed ripe bananas
- 2 beaten eggs
- 1 tsp vanilla
Topping:
- 1/3 cup butter
- 3/4 cup packed brown sugar
- 3 tbsp milk or cream
- 1 cup flaked coconut
- 3/4 cup chopped walnuts (optional)
- Sift together the flour, baking powder and salt.
- Add the sugar, butter, 1/4 cup of the buttermilk and the mashed bananas
- Beat in your mixer for 2 minutes at medium speed to combine.
- Add the eggs, vanilla, and the rest (1/4 cup) of the buttermilk
- Mix for about 1 minute at medium speed to combine.
- Spread the batter with a spatula in the greased pan.
- Bake in preheated 350 degrees F oven for 30-40 minutes until done.
- Before the cake comes out of the oven, melt the butter for the topping
- Stir in the brown sugar, milk or cream, coconut, nuts.
- After you remove the hot cake from the oven, spread the topping on the cake right away.
- Place the oven rack about six inches above the broiler element and turn on the broiler.
- Put the cake under the broiler for a couple minutes, or until the topping starts to bubble.
- Remove the cake from the oven to cool.
- Cut into squares to serve.
