April 12, 2012

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3 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
pn Nutmeg (large)
1 1/2 c Mashed banana
1/2 c Banana liqueur
1/3 c Sour cream
1 ts Vanilla
1 c Unsalted butter; softened
1 c Sugar
4 Extra large eggs
3/4 c Flaked coconut
3/4 c Chopped walnuts or pecans
1/4 c Banana liqueur; for
.. brushing

1 c Powdered sugar; sifted
1/4 c Mashed banana
2 tb Unsalted butter; softened
1 tb Banana liqueur
1 ts Lemon juice

3/4 c Powdered sugar; softed
2 tb Unsalted butter; softened
2 tb Banana liqueur
Powdered sugar; for dusting


Preheat oven to 350°. Butter a 12 cup tube pan and
set aside.

Sift flour, baking powder, baking soda, salt,
cinnamon and nutmeg; set aside.

Beat butter until light. Slowly beat in sugar and
beat until it is light and fluffy, about 5
minutes. At low speed, beat in eggs, 2 at a time,
just until blended.

Beat in the flour mixture and banana mixture
alternately, beginning and ending with flour. Beat
just until blended. Stir in coconut and nuts by
hand, spread in pan smoothing top.

Bake until cake is golden brown and begins to pull
away from sides of pan, about 60 to 70 minutes.
Test in center. Loosely cover with foil if cake
starts to become too brown. Remove from oven; let
cool on wire rack 10 minutes in pan. Carefully
invert cake onto cake plate. Brush with the 1/4
cup liqueur. Let cool.

Glaze with either of the glazes or dust with
powdered sugar.


Combine all ingredients until well blended. When
the cake is lukewarm, spoon over top. Let cake
cool completely.


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