Ingredients for Banana Cake With Crunchy Topping
- Cake Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup shortening
- 1 cup sour milk (or buttermilk)
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 2 large eggs
- 1 teaspoon vanilla extract
- Margarine
- 1/2 cup packed brown sugar
- 1 cup shredded coconut
- 1/2 cup chopped nuts (walnuts, pecans, or your favorite)
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How to Make Banana Cake With Crunchy Topping
- Preheat oven to 375°F (190°C). Grease the bottom of an 8x10 inch or 9x9 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
- Cut in 1 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add in 1 1/2 cups mashed ripe bananas (about 3 medium) and 1 cup sour milk (or buttermilk).
- Mix by hand for 300 strokes or using a mixer on low speed for 2 minutes until just combined.
- Add 2 large eggs and 1 teaspoon vanilla extract.
- Beat for 1 minute on low speed or by hand for 150 strokes.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-42 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the crunchy topping:
- In a medium bowl, cream together 1/2 cup (1 stick) softened butter and 1/2 cup packed brown sugar until light and fluffy.
- Stir in 1 cup shredded coconut and 1/2 cup chopped nuts (walnuts, pecans, or your favorite).
- Remove the cake from the oven and immediately turn the oven to broil.
- Spread the crunchy topping evenly over the hot cake.
- Broil for 1-2 minutes, or until the sugar is bubbly and the topping is lightly browned. Watch carefully to prevent burning.
- Let the cake cool completely in the pan before serving.
Nutrition Information (Approximate per serving)
Sodium
202 g
Sugar
1826g
Fat
458g
Carbs
234g
