We eat a lot of bananas in our house. They are a shopping basket staple, but no matter how many are chomped up in smoothies, lunches and pre-sport snacks, inevitably we end up with a few sad and soggy bananas going brown on the bottom of the fruit bowl.
Thankfully that is just the way they need to be for cooking a whole host of banana-based sweets.
This slice is moist while the topping is wonderfully crunchy and buttery.
• 1 c self raising flour
• ½ t ground cinnamon
• ½ t ground nutmeg or cloves
• 60 g butter, softened
• ½ c sugar
• 1 banana, mashed
• 1 large egg
• ¼ c milk
• ¼ c pecans, finely chopped
Preheat oven to 180C. Line a 15 x 25 cm slice pan.
Beat butter and sugar until pale and cream. Add mashed banana and beat well. Add the egg and beat for 2 minutes. Add milk and flour alternately. Stir pecans in and pour into prepared tin.
Bake for about 20 minutes or until spongy to the touch.
• ¾ c butter, very soft
• ¾ c brown sugar
• ¾ c desiccated coconut
Mix all ingredients together until well combined. While slice is still warm, gently spread the topping evenly over the top. Place the slice under a hot griller until it has melted and started sizzling. Remove from heat and leave to cool completely before cutting.