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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Another nanner recipe. I didn't think there was anything particularly Jamaican about this, but I love the moist cake with the coconut topping. Two of the things I love...nanners and coconut! Ingredients:
2/3 cup butter |
2 1/2 cups self-rising flour |
1 2/3 cups sugar |
1 1/4 cups mashed ripe bananas (3 bananas) |
2/3 cup buttermilk |
2 eggs |
2/3 cup chopped walnuts |
1 1/2 cups packed dark brown sugar |
2/3 cup butter |
2 tablespoons milk |
2 cups flaked coconut |
2/3 cup chopped walnuts |
Directions:
1. Cake: Preheat oven to 350 degrees.
2. Cream butter. Add dry ingredients, bananas, and buttermilk. Mix slightly. Add eggs and beat at medium speed for 3 minutes.
3. Fold in walnuts.
4. Pour into a greased and floured 9 x 13-inch pan. Bake for about 35 minutes or until very well browned and toothpick inserted into the center comes out clean. When cool, prepare topping.
5. Coconut Topping: Set oven to broil.
6. Mix butter, sugar, and milk in a medium saucepan over medium heat, stirring until butter melts.
7. Add coconut and walnuts.
8. Pour and spread over cooled cake.
9. Place under broiler (not too close) and broil for 2 to 3 minutes or just until coconut begins to brown. Cool.
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