This recipe (with a few changes) comes from my friend Elenore and it's one I use over and over. It's great for using up those last few bananas that are turning dark. Because it makes two 8x8 inch cakes (or one 9x13 inch) you can freeze one to have on hand for unexpected guests.
- 1/2 cup butter or shortening
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 2 eggs lightly beaten
- 2 cups sifted flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup mashed banana
- 1/4 cup sour cream
- 1/2 cup melted butter
- 1 1/2 cups brown sugar
- 2 1/2 tablespoons cream
- 3/4 cup coconut
- 3/4 cup chopped pecans or sliced almonds
- Beat together butter and sugar in mixer until creamy - this may take 3-5 minutes.
- Add vanilla and one egg and beat very well.
- Add remaining egg and beat again.
- Sift flour lightly on to waxed paper and measure out 2 cups.
- Place in bowl and add baking powder, baking soda and salt.
- Sift again.
- Add 1/2 of mashed banana and sour cream to batter and beat.
- Add 1/2 of dry ingredients beating until blended.
- Repeat with remaining banana and flour mixture.
- Beat until well blended.
- Divide batter into 2 greased and floured 8x8 inch pans (or line pans with parchment paper) or one 9x13 inch pan.
- Bake at 350 degrees F oven for about 30 minutes or until cake tester comes out dry. Cakes will spring back when you touch the tops.
- While cakes are baking, mix topping in a small bowl.
- When cakes are done, remove from oven and place topping by small spoonfuls over each cake.
- Carefully spread out topping to cover entire surface of each cake.
- Return cakes to oven and continue baking at 350 degrees F until topping begins to bubble. This could take about 5 - 10 minutes. Watch carefully.
- Remove from oven and cool on racks.
- When cool remove from pans and serve with whipping cream or package up for the freezer if desired.