| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Jewish | 18 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; (or Margarine) |
| 2 | c | Flour |
| 1 | ts | Each Baking powder & Soda |
| 1/2 | ts | Salt |
| 1 1/3 | c | Sugar |
| 1/3 | c | Buttermilk <<NOTE>> |
| 3 | Ripe bananas mashed; (If small bananas use 4) (up to 4) | |
| 2 | Eggs | |
| 3/4 | c | Walnuts ground |
| 1 | ts | Vanilla essence |
| 5 | Bananas; Cut if half in their length. (up to 6) | |
| 1/4 | c | Butter soft |
| 3/4 | c | Brown sugar; Firmly packed |
| 1 | c | Coconut flaked |
| 1 1/2 | Tabls Milk |
INSTRUCTIONS
TOPPING Source: From my mother with love & more. Family recipe Note...If you do not have Buttermilk, Use milk , Add 1 Tabl of lemon juice and wait for 5 minutes or more. In the Food Processor put the first 5 Ingredients. Work to fine crumbs.Transfer to a big mixing bowl.Add Walnuts & mix. In another bowl, Beat lightly the eggs,add the buttermilk, mashed bananas and vanilla. Mix, and add to the dry ingredients. Mix again until well blended. Spray pam or butter a 9/13 inch pan. Pour the mixing, and arrange on top in rows the half bananas. Bake in preheated 375 F hot oven for 20 minutes, or until cake just begins to pull from sides of pan.Take out of oven .Cover cake evenly with the topping. Topping: Mix together all the topping Ingrediaents. Continue and bake for another 20-30 minutes. Serve warm or cold. Posted to JEWISH-FOOD digest V97 #330 by Zvi&Rina perry <[email protected]> on Dec 20, 97
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