Update: This cake is freaking delicious. I made this Friday night and by Sunday morning it was almost gone.
Another Friday night, another cake. This one is entirely my own creation. If anyone makes this, y’all owe me five cents.
Banana Coffee Cake
Cake
2 ripe bananas, preferably overripe
1/4 cup vegetable shortening
1/4 cup oil
3/4 cup sour soy milk (soy milk + 1 tsp vinegar, let sit)
1/2 cup sugar
1/2 tsp. salt
1 tbsp. baking powder
2 cups flour
Crumb topping
1/3 cup margarine
1/3 cup brown sugar or more, to taste
3/4 cup flour
1/2 cup chopped walnuts (optional)
Cream bananas and vegetable shortening in electric mixer. Add oil, sour soy milk, and sugar, and combine until well mixed. Add dry ingredients (I am lazy and don’t sift.) and combine until just mixed. Pour into 9×9 nonstick pan and top with crumb topping. Bake 40-45 minutes at 350.*
Crumb topping: combine margarine and brown sugar, cut in flour. Stir in walnuts.
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* Well, that’ll learn me. The last time I made this, I didn’t write down the changes because I was certain I would remember them. Turns out I did remember all of them… except the baking time. I should really know better by now. I just totally underbaked this thing (took it out of the oven at 35 minutes), and it’s too late to put it back in. Sigh. We’ll be having extra-moist coffee cake tomorrow morning.
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