Banana Cake

Naturally sweetened with ripened fruit and a touch of brown sugar, our Banana Cake is a Sunday brunch favorite.

We’re always looking for tasty treats to feed our friends when we entertain. This sweet treat is moist and naturally sweetened with ripe bananas and a bit of dark brown sugar. It is perfect to dish up at Sunday brunch with eggs and bacon or for dessert with a scoop of ice cream after your favorite Mexican dinner.

PREP: 20 minutes
COOK: 40 minutes

INGREDIENTS

FOR THE CAKE

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup sugar
• ½ cup butter, melted (1 stick)
• ½ cup buttermilk, divided
• 2 eggs
• 1 teaspoon vanilla
• 2 ripe bananas, mashed (about 1 cup)

FOR THE TOPPING

• ¼ cup all-purpose flour
• ¼ cup dark brown sugar
• ¼ cup butter (½ stick)

DIRECTIONS

1. Preheat the oven to 300°F. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Blend in the melted butter, mixing together until moist. Add ¼ cup of the buttermilk and combine.
2. In a separate bowl, combine the other ¼ cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9 x 13 x 2-inch pan.
3. To make the topping, squeeze the flour, brown sugar and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

YIELDS: 8 servings

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