Louisiana Banana Cake

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.