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| 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!!
Coconut Banana Spice Cake
- 2 cups flour
- 1 cup sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup mashed banana (about 3 medium)
- 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
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.
Makes 12-16 servings.
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| Coconut Banana Spice Cake |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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