Banana Cake

One of my friends is allergic to eggs and she doesn't eat wheat, so when I saw this original recipe for eggless banana bread, I thought I'd give it a try. Sometimes it's just so hard to find something to make that she can eat.
 

I substituted spelt flour for the wheat in this, and it turned out really well. It seemed more like a cake than bread, so I added the coconut topping to get this Eggless Banana Cake. (If you want banana bread, just bake it in a loaf pan and leave off the topping.)

Eggless Banana Cake

Mix:

• 3 mashed bananas (very ripe)
• 1/2 cup honey or 1 cup sugar (part brown)
• 3 tablespoons cooking oil
• 1 tablespoon vanilla extract

Combine:

• 1-1/2 cups whole wheat pastry flour (or one cup whole wheat flour and half a cup white flour - or the spelt flour, of course)
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• pinch of nutmeg (not quite 1/4 teaspoon)

and add to banana mixture. Then fold in:

• 3/4 cup chopped walnuts or pecans

Spoon mixture into a lightly greased 8 or 9 inch cake pan. Bake for about 40 minutes in a pre-heated 350° oven. When cake is done, top with broiled coconut topper.

Broiled Coconut Topper:

• 1/4 c. butter
• 1 c. brown sugar
• 2 tbsp. milk
• 1 c. shredded coconut

Cream butter and brown sugar. Add milk; mix well. Stir in coconut. Spread over warm 8 or 9 inch square cake. Broil 4-5 inches from heat, about 4 minutes or until golden brown.

This is so good!

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While I was searching for a photo to use - the original photo from the original recipe I found on Flickr isn't there any more - I came across this Jacked-up Banana Bread recipe that I'm going to have to try next. (not for Peggy, but for my Jack-loving husband. Yes, I know the recipe calls for bourbon, which would be from Kentucky, but I'm using good old Jack from Tennessee.)