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

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