We could not decide which one we liked the best, they were both delicious snack cakes!
1/2 stick of butter
1 c. sugar
1 c. mashed ripe bananas
1/2 c. buttermilk or yogurt (I used 2 small Vanilla Yogurts)
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
TOPPING: Use with the one baked in a cake pan
1/2 c. coconut (I used a whole cup)
1 tsp. cinnamon
1/2 c. brown sugar
1/2 tsp. ginger
Grease and flour a 9 inch tube pan.
Cream butter with sugar. Beat in eggs one at a time. Then add bananas, buttermilk and vanilla.
Sift together dry ingredients and blend into banana mixture.
Original Recipe: Pour 1/2 of batter into tube pan. Sprinkle in 1/2 topping. Add remaining batter. Sprinkle in remaining topping.
Place the remaining batter in a round cake pan, coated with non-stick spray, sprinkle the topping mixture and cook per directions below.
Bake both cakes in the oven for 40-45 minutes at 350 degrees.