Southern Banana Cake

Years ago, when I worked at the hospital in Jasper, I worked with some pretty good cooks. I tried some new and different recipes, and some of those went on to become family favourites. Southern Banana Cake is another recipe from Debbie, which my family loved and I have made many times. Then my husband developed asthma and bananas are one of his triggers, so I rarely make it anymore. Last night, I had a trio of dead bananas sitting on my kitchen counter, and I was debating whether to make banana bread or muffins when I suddenly remembered this recipe. I took it in to work this morning, and several of my co-workers loved it.

southern banana cake with coconut topping

Southern Banana Cake

• 1 cup butter (can substitute applesauce for all or part)
• 1 cup sugar (can be reduced to 3/4)
• 2 eggs, beaten
• 3 mashed bananas
• 1 teaspoon vanilla
• 1/2 cup sour milk ( add 1/2 tablespoon lemon or vinegar to fresh milk)
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preheat oven to 325F. Combine the flour with the baking soda and salt and set aside. Combine the butter and sugar, then stir in the beaten eggs, bananas, vanilla and milk. Beat in the flour mixture. Spread in a greased or sprayed  9 x 13 cake pan and top with coconut topping (below)

• 1/4 cup melted butter
• 1/2 cup  brown sugar
• 1/4 cup oatmeal
• 1/2 cup chopped nuts
• 1 cup coconut

Combine and sprinkle over the batter. Bake for 50 minutes.

If you cannot eat dairy, you could probably omit the milk in the cake and use larger bananas (or use soy or coconut milk) and use coconut oil instead of butter in the topping.

Any suggestions for improvement?