Needing something after Mardi Gras a little lighter...this turned out very nice. Found it on Cooking Light....very easy!! I substituted buttermilk for the regular milk. I find it makes a tender crumb.
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Banana-Coconut Crumb Cake
breakfast, cakes
1 1/4 cups all-purpose flour 1/3 cup granulated sugar 1/3 cup packed dark brown sugar 1/4 teaspoon ground allspice 1/8 teaspoon salt 1/4 cup butter; chilled 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup ripe banana; mashed 3 tablespoons milk 1 large egg cooking spray 1/4 cup flaked sweetened coconut 1 teaspoon waterPreheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugars, allspice, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda; add banana, milk, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray.
Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork. Sprinkle crumb mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
Contributor: Cooking Light, MAY 1998
Yield: 8 servings
** Exported from Now You're Cooking! v5.76 **The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!