This Banana Nut Cake is a moist, tender dessert brimming with ripe bananas, crunchy nuts, and a hint of vanilla. What truly sets it apart is the rich, caramelized broiled coconut topping, a sweet and slightly crispy layer of brown sugar, butter, coconut, and pecans that’s added while the cake is still hot. The recipe is a cherished example of mid-century baking where simple pantry staples transform into something memorable. With a texture similar to snack cake and a flavor that nods to Southern charm, it’s perfect for potlucks, coffee breaks, or as a nostalgic weekend treat.
Ingredients
Cake
- ½ cup shortening
- 1¼ cup sugar
- 4 tbsp buttermilk
- 1 tsp vanilla
- 2 eggs
- 1 cup mashed bananas (about 2–3 bananas)
- 1½ cups sifted flour
- 1 tsp baking soda (mixed into flour)
- 1 cup chopped nuts (pecans or walnuts recommended)
- ¼ cup mini chocolate chips (optional)
- 4-5 maraschino cherries (optional)
Topping
- 5 tbsp brown sugar
- 3 tbsp butter
- 2 tbsp cream ( or whole milk)
- ½ cup shredded coconut
- ½ cup chopped pecans
Instructions
Step 1: Cream Base
- Cream together shortening and sugar until light and fluffy.
Step 2: Add Wet Ingredients
- Beat in buttermilk, vanilla, and eggs one at a time. Mix in mashed bananas.
Step 3: Combine Dry and Wet
- Sift flour and baking soda together. Gradually stir dry mixture into wet until combined.
Step 4: Fold in Additions
- Fold in chopped nuts and optional chocolate chips or raisins.
Step 5: Bake
- Pour batter into a greased oblong (9x13-inch) pan. Bake at 350°F (175°C) for 35 minutes or until a toothpick comes out clean.
Step 6: Make Topping
- While the cake bakes, mix together brown sugar, butter, cream, coconut, and pecans.
Step 7: Top and Broil
- Remove hot cake from oven. Immediately spread topping over the surface.
- Place under broiler for 2–3 minutes, watching closely, until the topping is golden and bubbly.
Tips
- Add ½ cup chocolate chips as the handwritten “optional” note suggests.
- Replace pecans with walnuts for a heartier flavor.
- Use sour milk or buttermilk for extra tenderness.
- Add ½ teaspoon cinnamon to the batter for warm spice.
- Substitute coconut milk in the topping for richer coconut flavor.
- Toast the coconut beforehand for deeper caramel notes.
- Fold in additional mashed banana for a denser, moister cake.
- Add a splash of rum or vanilla bean paste to elevate the topping.
- Reduce sugar by ¼ cup if you prefer a less-sweet cake.
- Make it a sheet-cake-style dessert for easy slicing at potlucks.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 150mgPotassium: 186mgFiber: 2gSugar: 35gVitamin A: 111IUVitamin C: 2mgCalcium: 46mgIron: 1mg
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