|Posted by Justin and Linda Summers on March 24, 2014 at 10:50 AM|
I always end up buying one more banana than I can eat. It doesn't matter if I buy 6 bananas or 2 bananas I always have one left! I don't mind though, all it means is that about once a month I have enough over ripe bananas in my freeer to make a tasty confection! This cake is dense, moist, and delicious. Enjoy!
for the cake:
2 cups sugar
1 cup coconut milk
2 cup flour
3 teaspoons baking powder
1 stick margarine
3 bananas, ripe
1 teaspoon vanilla
1 stick (1/2 c) margarine
1 cup brown sugar (dark or light)
1 cup flour (self rising or plain, whatever you have on hand)
spray a 9x13" pan with cooking spray.
place peeled bananas in mixing bowl, add sugar. mix until bananas are liquefied. add margarine, mix until creamed together with banana mixture. add all other ingredients and blend well.
in medium bowl, place all topping ingredients. cut together with a long tined fork or pastry cutter until well blended.
pour 1/4 of batter into each pan, top with 1/4 crumb mixture. pour remaining batter over and top with remaining crumb mixture.
bake for 45 minutes to an hour at 350. (ours was exactly 49 minutes)
cake is done when toothpick inserted in center comes out clean.