Banana coconut streusel cake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; (or Margarine) |
| 2 | cups | Flour |
| 1 | teaspoon | Each Baking powder & Soda |
| ½ | teaspoon | Salt |
| 1⅓ | cup | Sugar |
| ⅓ | cup | Buttermilk <<NOTE>> |
| 3 | Ripe bananas mashed; (If small bananas use 4) (up to 4) | |
| 2 | Eggs | |
| ¾ | cup | Walnuts ground |
| 1 | teaspoon | Vanilla essence |
| 5 | Bananas; Cut if half in their length. (up to 6) | |
| ¼ | cup | Butter soft |
| ¾ | cup | Brown sugar; Firmly packed |
| 1 | cup | Coconut flaked |
| 1½ | Tabls Milk | |
Directions
TOPPING
Source: From my mother with love & more. Family recipe Note...If you do not have Buttermilk, Use milk , Add 1 Tabl of lemon juice and wait for 5 minutes or more. In the Food Processor put the first 5 Ingredients. Work to fine crumbs.Transfer to a big mixing bowl.Add Walnuts & mix.
In another bowl, Beat lightly the eggs,add the buttermilk, mashed bananas and vanilla. Mix, and add to the dry ingredients. Mix again until well blended.
Spray pam or butter a 9/13 inch pan. Pour the mixing, and arrange on top in rows the half bananas.
Bake in preheated 375 F hot oven for 20 minutes, or until cake just begins to pull from sides of pan.Take out of oven .Cover cake evenly with the topping.
Topping: Mix together all the topping Ingrediaents.
Continue and bake for another 20-30 minutes.
Serve warm or cold.
Posted to JEWISH-FOOD digest V97 #330 by Zvi&Rina perry <pzvi@...> on Dec 20, 97