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.
Recipe
• 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.
Topping
• 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.
Looks amazing! Great post!
Thank you.
That topping sounds delicious! Over-ripe bananas are also great mashed into pancakes — I have a bunch of recipes on my blog, if you’re interested.
Thank you! I have been having a look at yours and keen to check out all your Ukranian dishes as my grandfather was Ukranian. Your taste in books is so like my sister’s!
Thanks so much! That’s cool your grandfather was Ukrainian — hope you enjoy some of the recipes.