Ingredients

2/3 C. soft butter
1-2/3 C. white sugar
3 large eggs
1-1/4 C. very ripe mashed banana
1 tsp. banana extract (if bananas are firm, add up to 2 tsp. banana extract)
2-1/4 C. flour
1-1/3 tsp. baking powder
1-1/3 tsp. baking soda
1/2 tsp. salt
2/3 C. buttermilk
Topping Ingredients
3/4 C. brown sugar (not packed)
3/4 C. finely ground pecans (do not use walnuts; can reduce amount to 1/2 C.)
1-1/2 C. sweet coconut
1/3 C. soft butter
2-1/4 Tbsp. milk

Cooking Instructions

Cream butter, sugar, and banana extract. Add one egg at time, mixing on high speed after each addition (mixture should be light and airy). Mix in banana at low speed. In a separate bowl, combine flour, baking powder, baking soda, and salt; whisk together. Add half of the dry ingredients to banana mixture and mix on medium speed. Add buttermilk; mix and scrape bowl. Add the balance of the dry ingredients. Pour in a sprayed glass pan and bake. Topping: Mix together the sugar, pecans, and coconut with electric beaters. Add the soft butter and milk and mix together. Once the cake is baked, place topping on cake by hand. Spread the topping over the cake.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)