I am always amazed at the amount of fruit that I buy -- and that is consumed -- when my children and grandkids come. Quarts of berries of all kinds. Mangoes, pineapples, grapes and kiwi fruit. In season, also stone fruit such as peaches, fresh apricots, plums and so on.
Plus oranges, clementines, grapefruit.
Apples of course.
And bananas. Lots of bananas.
Usually I am left with nothing, which is why I am always amazed, just at the sheer quantity of what has been eaten.
And I am not complaining at the lack of leftovers! Eating fruit is a good thing. Glad my family is good with that.
IF and when I have leftover bananas I use them for banana bread or cake. I have so many different recipes it's difficult to choose one or another, so I often come up with something new.
Like this. The crunchy crust gets it one step beyond homey, making this suitable for company.
Banana Crunch Cake
Crust:
- 1 cup crushed raisin bran or similar flakes
- 1 cup quick oats
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons liquid coconut oil (or use melted butter)
Combine the cereal, oats, brown sugar and cinnamon in a bowl. Pour in the coconut oil and mix until the dry ingredients are thoroughly coated. 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 vegetable shortening
- 1 cup sugar
- 2 large eggs
- 3 mashed bananas
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking 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 vegetable shortening and sugar together at medium speed for 2-3 minutes or until creamy and well blended. Add the eggs and bananas and beat the ingredients for another 2-3 minutes or until thoroughly blended. Mix the water and lemon juice together. Add the flour mixture alternating with the lemon-water and blend in ingredients thoroughly. Stir in the vanilla extract. Spoon the batter into the prepared pan. Cover the top evenly with the crust mixture. Bake for 22-25 minutes or until a cake tester inserted into the center comes out clean.
Makes 12-16 servings