This recipe is one of my family’s favorites. The cake stays moist for several days and is easily doubled using a 9” x 13” pan.
1-1/3 cup + 1/4 cup freshly milled soft wheat flour (pastry flour)
1/2 tsp. Celtic sea salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 large egg
3 Tbsp. virgin cold-pressed coconut oil
1/3 cup mild honey (I use tupelo)
2 large mashed bananas
1 tsp. vanilla
1/2 cup sucanat
2 Tbsp. water
1-1/2 Tbsp. organic unsalted butter
4 Tbsp. walnut pieces
4 Tbsp. dried unsweetened shredded coconut
Stir together dry ingredients.
Combine egg, oil, honey, bananas, and vanilla. Beat until well blended.
Add banana mixture to the dry ingredients and beat until blended.
Pour batter into greased 9 inch pan.
Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes, remove from pan.
Combine sucanat, water, and butter in a small saucepan and bring to a boil.
Cook 1 minute, stirring constantly.
Remove from heat; stir in nuts and coconut.
Spread topping over baked cake.
Recipe from Bread Beckers Recipe Collection.