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  • Banana Cake With Crunchy Topping

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    Banana Cake With Crunchy Topping
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. all-purpose flour
    • 1 1/2 tsp baking pwdr
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 1/2 c. granulated sugar
    • 1/2 c. shortening
    • 1/4 c. Natrel Lactose Free Lowfat milk
    • 1 c. mashed ripe bananas
    • 2 x Large eggs
    • 1 tsp vanilla
    • 1/4 c. Natrel Lactose Free Lowfat milk Topping
    • 1/3 c. lactose free margarine
    • 3/4 c. packed brown sugar
    • 3 Tbsp. Natrel Lactose Free Lowfat milk
    • 1 c. flaked coconut
    • 3/4 c. minced nuts

    Directions

    1. Combine flour, baking pwdr, baking soda and salt in large bowl. Add in sugar, shortening, 1/4 c. (50 mL) lowfat milk and bananas. Beat on medium speed of electric mixer for 2 min. Add in Large eggs, vanilla and 1/4 c. (50 mL) lowfat milk. Beat on medium speed for 1 minute. Spread batter proportionately in greased 13"x9" (3.5 L) cake pan. Bake at 350F (180C) for 30 to 40 min, or possibly till toothpick inserted in centre comes out clean.
    2. Topping:While cake is baking, prepare topping. Heat margarine in small saucepan. Stir in remaining ingredients thoroughly. Remove cake from oven and immediately spread topping proportionately over cake. Broil 6 inches (15 cm) below element for 2 to 3 min, or possibly till bubbly and golden brown.
    3. Tip:If you prefer a more nutty topping, reverse the amount of nuts and coconut.
    4. Use very ripe bananas for the best flavour.
    5. The topping bakes right on - no need to frost later.

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