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Coffeecake, Banana Coconut (D, TNT)
Source: Adapted from Sunset cookbook, "Desserts"
Serves: 16

1/2 cup soft butter or margarine
2 cups sifted cake flour
1 teaspoon EACH baking powder and soda
3/4 teaspoon salt
1/3 cup buttermilk
1 cup ripe bananas mashed, I use 3 big ones (note: you have to use real ripe bananas)
2 eggs
1/2 cup ground walnuts.
1 teaspoon vanilla
4 to 5 large ripe bananas, cut in half and again in their length

Coconut Topping:
1/4 cup soft butter
3/4 cup brown sugar, firmly packed
3/4 cup flaked coconut
1-1/2 tablespoons milk

Mix together all the topping ingredients, set aside.

Place butter in your food processor, add sifted flour, baking powder, soda, salt, and sugar. Pulse to crumbs (like sand). Transfer to a big bowl, Add the ground walnuts, blend well.

Put in the food processor the buttermilk, bananas, eggs, and vanilla. Pulse until you get it all mashed.

Stir banana mixture into the dry ingredients, mixing until all is moistened and blended thoroughly. Don't over mix.

Pour batter into a buttered and flour-dusted pan (about 9"x13"). I use a rectangle Pyrex dish. Arrange the cut bananas on top of the batter.

Bake in a moderately hot oven (375°F) for 20-30 minutes or until cake just begins to pull from sides of pan.

It is now the time to put the topping. Take cake out of the oven, put the pan on a rack, then cover cake evenly with topping.

Return the pan to the oven, and continue to bake for another 15-20 minutes until the center of the cake comes dry.

If you find that the cake is nearly ready, but the center is still soft, just cover with aluminum foil, and continue to bake until ready.

Serve warm, or at room temperature. We like it warm.

Posted by Rina Perry

Nutritional Info Per Serving: N/A