Louisiana Banana Cake
Submitted by depulido
Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.
YIELD
1 loafPREP
20 minCOOK
35 minREADY
65 minThis Southern banana cake gets the double-banana treatment. Mashed ripe bananas go into the batter for moisture and flavor, then diagonal-cut slices of fresh banana get arranged in rows on top of the hot cake before a broiled coconut topping goes over everything. The result is a cake that’s banana-flavored through and through with a bubbly, caramelized crust on top.
The coconut topping is what makes this distinctly Louisiana. Butter creamed with brown sugar and milk, mixed with coarsely cut coconut, gets spread over the fresh banana slices and broiled for just 3 minutes until the sugar bubbles and the coconut goes golden brown. That broiled finish gives the cake a warm, candy-like crunch on top that no oven bake can replicate.
Sour milk or buttermilk in the batter reacts with the baking powder and adds tang that keeps the sweetness in check. Serve this warm, right from the pan, when the topping is still slightly gooey and the fresh bananas are soft.
Kitchen Tips
- Use very ripe bananas for the batter. Brown-spotted bananas have the most sugar and the strongest banana flavor
- Let the cake stand in the pan for 5 minutes before adding the banana slices and topping. This firms up the surface enough to support the weight
- Watch the broiler closely during the 3-minute topping step. Coconut goes from golden to burnt in seconds under a broiler
- Slice the topping bananas on a diagonal for the best coverage and presentation
Variations
- Use pecans instead of generic nuts in the batter for a more Southern flavor
- Add a teaspoon of rum extract to the batter for a bananas Foster vibe
- Swap coconut topping for a cream cheese frosting if you prefer a cooled cake
Ingredients
Directions
With butter or margarine, use ½ cup minus 2 tablespoons sour milk or buttermilk.
With vegetable or any other shortening, use ½ cup sour milk or buttermilk.
Have shortening at room temperature.
Grease bottom of 13 x 9-inch pan.
Preheat oven to 375℉ (190℃). Measure into sifter, cake flour, baking powder, salt and sugar.
Measure shortening into mixing bowl.
Stir shortening just to soften. Stir in dry ingredients; add ¼ cup milk and the mashed bananas and mix until all flour is dampened, then beat for 2 minutes on low speed.
Add eggs, nut and remaining milk; beat for 1 minute.
Pour into pan, bake for 30 to 35 minutes.
Coconut Topping: Cream butter or margarine and brown sugar together.
Add milk and beat until smooth; add coconut.
Let cake stand in pan for 5 minutes.
Slice 3 or 4 bananas diagonally in ¼ inch slices.
Arrange bananas in four lengthwise rows on cake.
Spread hot cake with coconut topping.
Place under broiler for 3 minutes or until sugar is bubbly and coconut is brown.
Serve warm.
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