Prep: 20 min
Bake: 35 min
Yield: 1 9x13-inch pan
Bananas, once considered exotic, arrived in abundance to the port of New Orleans beginning in the late 19th century, inspiring residents to create new banana dishes like this delicious banana cake, topped with toasted coconut.
- 2 cups sifted Swans Down® Cake Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup butter
- 1 1/3 cup sugar
- 1/4 cup + 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 bananas)
- 2 large eggs
- 1/2 cup coarsely chopped pecans or walnuts
- 3 to 4 bananas
- 1/4 cup unsalted butter
- 3/4 cup packed brown sugar
- 1 1/2 tablespoons milk
- 3/4 cup shredded coconut
- Make Cake: Preheat oven 375℉.
- Grease bottom and sides of a 13x9x2-inch pan.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- Cream butter and sugar. Add flour mixture and mix to combine. Add buttermilk, vanilla extract and mashed bananas and mix until well combined. Mix in eggs. Fold in nuts.
- Place batter in prepared pan and bake for 30 to 35 minutes or until tester comes out clean.
- Let sit for 5 minutes. Slice 3 or 4 bananas diagonally in 1/4-inch slices. Arrange banana slices evenly over top of cake.
- Make Coconut Topping: Cream butter and brown sugar. Add milk and beat until smooth. Add coconut and mix until combined.
- Spread Coconut Topping evenly over bananas. Place under broiler for 3 minutes or until sugar is bubbly and coconut is lightly browned. Cut cake in squares while it’s still in pan and serve warm.