A delightful banana cake topped with a crunchy coconut topping, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the cake flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, cream the butter and granulated sugar until light and fluffy.
Ensure the butter is softened for easier mixing.
Add the eggs one at a time to the creamed mixture, beating well after each addition.
Adding eggs gradually helps maintain the mixture's consistency.
Mix in the mashed bananas, vanilla extract, and sour cream.
Use ripe bananas for a naturally sweeter flavor.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the minimum time to avoid overbaking.
While the cake bakes, prepare the topping by creaming the butter and brown sugar together, then mixing in the shredded coconut.
Ensure the topping is well mixed for an even texture.
Once the cake is baked, remove it from the oven and set the oven to broil.
Broiling adds a caramelized finish to the topping.
Spread the topping evenly over the hot cake and broil for 2-3 minutes, or until the topping is bubbly and golden.
Keep a close eye on the cake while broiling to prevent burning.
Allow the cake to cool slightly before serving.
Letting the cake cool enhances its flavor and makes it easier to slice.
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