Banana Cake With Crunchy Topping Recipe
Servings: 12
Ingredients
- 2 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 c. granulated sugar
- 1/2 c. shortening
- 1/4 c. Natrel Lactose Free Lowfat milk
- 1 c. mashed ripe bananas
- 2 x Large eggs
- 1 tsp vanilla
- 1/4 c. Natrel Lactose Free Lowfat milk Topping
- 1/3 c. lactose free margarine
- 3/4 c. packed brown sugar
- 3 Tbsp. Natrel Lactose Free Lowfat milk
- 1 c. flaked coconut
- 3/4 c. minced nuts
Directions
- Combine flour, baking pwdr, baking soda and salt in large bowl. Add in sugar, shortening, 1/4 c. (50 mL) lowfat milk and bananas. Beat on medium speed of electric mixer for 2 min. Add in Large eggs, vanilla and 1/4 c. (50 mL) lowfat milk. Beat on medium speed for 1 minute. Spread batter proportionately in greased 13"x9" (3.5 L) cake pan. Bake at 350F (180C) for 30 to 40 min, or possibly till toothpick inserted in centre comes out clean.
- Topping:While cake is baking, prepare topping. Heat margarine in small saucepan. Stir in remaining ingredients thoroughly. Remove cake from oven and immediately spread topping proportionately over cake. Broil 6 inches (15 cm) below element for 2 to 3 min, or possibly till bubbly and golden brown.
- Tip:If you prefer a more nutty topping, reverse the amount of nuts and coconut.
- Use very ripe bananas for the best flavour.
- The topping bakes right on - no need to frost later.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 131 | 34% |
| Total Fat 15.17g | 19% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 2.86g | |
| Cholesterol 35mg | 12% |
| Sodium 530mg | 22% |
| Potassium 159mg | 5% |
| Total Carbs 59.93g | 16% |
| Dietary Fiber 2.0g | 7% |
| Sugars 40.56g | 27% |
| Protein 4.93g | 8% |
