Banana Crunch Coffee Cake

This is one of my oldest and all time favorite coffee cakes. It is great to bake in two 8 inch square foil pans. Freeze one (wait and broil the top when you are ready to use it) to take to a friend and serve the other one warm out of the oven to your family. They will love it.

Banana Crunch Coffee Cake

3 medium bananas, mashed

2/3 cup butter

1 2/3 cup sugar

3 eggs

2 1/4 cup flour

1 1/4 tsp. baking soda
1 1/4 tsp. baking powder

1 tsp. salt
 2/3 cup buttermilk

Topping:

3/4 cup brown sugar

1/2 cup chopped pecans

3 1/2 oz. coconut

1/3 cup butter, room temp

2 Tbsp. milk

In a mixing bowl fitted with a paddle. Cream butter and sugar. Blend in eggs and bananas. Add dry ingredients, then buttermilk. Pour into greased 9X13 pan. Bake at 350 for 40 minutes or until golden brown and toothpick comes out clean. Mix topping ingredients by hand. Spread them over warm cake. ( if freezing, do so at this point)

Place in oven on High broil setting in upper half of oven. Watch constantly. You may need to rotate it so that it does not burn but browns evenly. Broil about 2 or 3 minutes. Burns quickly!!!!

If some of the nuts burn while it is getting nice and brown, just take them off.