Every year our synagogue, Temple Beth El in Stamford, CT. brings Christmas dinner to two homeless shelters in the area (and helps serve too).
This year I roasted a turkey for the event and also sent two cakes, including this one, a Banana Crunch Cake with Chocolate Chips and Coconut.
This is a very versatile recipe. My 9”x13” pan was in use, so I used a 9” square cake pan instead.
The result: cake was fabulous (yes, I cut into it and snipped off a tiny piece for myself!!). It was much moister, although it took longer to bake of course. The sheet cake version has a more tender, more delicate crumb.
Either way — as a tall 9” square cake or a 9”x13 sheet cake, this dessert has all the right counterpoints: tender cake, crunchy top, sweet and salty at the same time. It’s also lovely looking. A good choice for a dessert if you’re having people over for new year dinner.
I’ve made this cake in several variations: you can add chopped dried fruit or raisins or season it with cinnamon or orange peel instead of or in addition to vanilla extract.
Banana Cake with Chocolate Chips and Coconut
Crust:
- 1/2 cup butter
- 33/4 cup quick oats
- 3/4 cup flaked coconut
- 1/4 cup all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Melt the butter and set it aside. In a bowl, combine the oats, coconut, flour, brown sugar, cinnamon and salt. Mix ingredients. Pour in the melted butter. Mix until the dry ingredients are thoroughly coated with the butter. Set aside.
Cake:
- 1-2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 3 mashed bananas
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 9”x9” cake pan or a 9”x13” cake pan. Make the crust and set it aside. Mix the flour, salt, baking powder and baking soda together in a small bowl. In the bowl of an electric mixer, beat the butter and sugar together at medium speed for 2-3 minutes or until well blended. Add the eggs and bananas and beat the ingredients for another 2-3 minutes or until thoroughly blended. Add the flour mixture and yogurt and blend in ingredients thoroughly. Stir in the vanilla extract and chocolate chips. Spoon the batter into the prepared pan. Cover the top evenly with the crust mixture. If using a 9”x9” pan, bake for about 50 minutes; if using a 9”x13” pan, bake for about 25 minutes or until a cake tester inserted into the center comes out clean.
Makes 12-18 servings