Banana-Coconut Crumb Cake
April 20, 2012
Aunt Suzy says . . .
S&SK goes to Florida! I’m in Sanibel Island for my annual girlfriend get-together with women I used to work with – this is the 23rd or 24th annual trip. (We can never remember exactly how many years!) I wanted to make a treat to bring and thought this recipe looked really good. And it is! Here’s what the blogger had to say about it and I agree: “An addictive spiced, crumb-topped banana coffee cake is a big hit!”
So if you have some bananas that are past their prime, this is a great option. I’ve adapted the recipe slightly. We all agreed that the original is a little sweet, so I’ve adjusted the amount of sugar accordingly.
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup (1 stick) butter, at room temperature (add 1/2 teaspoon salt if using unsalted butter)
1 cup (2-3 small) thinly sliced overripe bananas
1/2 cup unsweetened shredded coconut
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup plain low-fat yogurt
Heat oven to 350 degrees. Have an ungreased 13 x 9 in baking dish.
In a large bowl, combine first four ingredients (flour through butter) and mix at low speed until crumbly.
Press 1 1/2 cups crumb mixture into the baking dish. Measure out another 1/2 cup crumbs and set aside.
Place the rest of the ingredients in the bowl with the remaining crumbs. Beat 30-60 seconds at medium speed until well blended (this will mash the bananas). Pour evenly over crumb crust. Sprinkle with reserved 1/2 cup crumbs.
Bake 30-35 minutes, until golden brown.
Cool before cutting into serving pieces.
COOKS NOTES: This recipe has an unusual approach in using a crust with a cake. I was curious how this would work and really like the crunch provided by it. Don’t worry if the amount of bananas is a little less or a little more than 1 cup. You can use yogurt, sour cream or buttermilk for the liquid.