Coconut Banana Spice Cake

A timeless classic.  Improves with age.

This is a cake I reworked ages ago out of an old Pillsbury book.

Made it as directed but it had only a very faint banana flavor and it was pretty heavy on the cloves too.

So I increased the banana, cut down the cloves, played with the flour and leavenings till I got it perfect.  It was one of my husband’s favorite coffee cakes.

Perfect with a nice strong cup of black coffee!!

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Coconut Banana Spice Cake

Lovely warm spice cake perfect with coffee.

Prep Time30 minutes mins

Cook Time35 minutes mins

Course: cakes, Dessert

Keyword: banana cake, coffee cake recipe, spice cake

Servings: 12

Author: Judith Hannemann

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 tsp cinnamom
• 1 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 1/2 cup cold butter
• 1 cup mashed banana about 3
• 1 egg
• 1/4 cup molasses
• 1/2 cup buttermilk OR sour milk
• 1 tsp baking soda
• 1/2 cup chopped nuts
• 1/2 cup shredded coconut

Instructions

• Preheat oven to 350 degrees F.  Spray or grease the bottom of a 13 x 9 -inch pan.  Set aside.
• In a large bowl, combine the flour, sugar, spices and salt.  Cut in the butter until mixture has the consistency of small peas. Remove 1/2 cup of the mixture to reserve for crumbs.
• To the remaining flour mixture, add the egg, buttermilk, banana, soda and molasses.  Beat with electric mixer for 2 minutes. Pour into prepared pan.
• In a small bowl, mix the reserved flour mixture with the nuts and coconut.  Sprinkle on top of cake.
• Bake at 350 degrees F for 35-40 minutes, or until toothpick inserted in the center comes out clean.Remove from oven and cool completely on rack.

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