Banana Crunch Coffee Cake

This is one
of my oldest and all time favorite coffee cakes. It is great to bake in
two 8 inch square foil pans. Freeze one (wait and broil the top when you
are ready to use it) to take to a friend and serve the other one warm
out of the oven to your family. They will love it.

Banana Crunch Coffee Cake

3 medium
bananas, mashed

2/3 cup butter

1 2/3 cup sugar

3 eggs

2 1/4
cup flour

1 1/4 tsp. baking
soda
1 1/4 tsp. baking powder

1 tsp. salt
 2/3 cup buttermilk

Topping:

3/4
cup brown sugar

1/2 cup
chopped pecans

3 1/2 oz.
coconut

1/3 cup butter, room
temp

2 Tbsp. milk

In a mixing
bowl fitted with a paddle. Cream butter
and sugar. Blend in eggs and bananas. Add dry ingredients, then
buttermilk. Pour into greased 9X13 pan. Bake at 350 for 40 minutes or
until golden brown and toothpick comes out clean. Mix topping
ingredients by hand. Spread them over warm cake. ( if
freezing, do so at this point)

Place in oven on High broil setting
in upper half of oven. Watch constantly. You may need to rotate it so
that it does not burn but browns evenly. Broil about 2 or 3 minutes.
Burns quickly!!!!

If some of the nuts burn while it is getting
nice and brown, just take them off.